Where's the Better Beef?

by

2 comments

Skewer a piece of Idaho steak.

I’ve got a story in this week’s Boise Weekly on the sorry state of steak in America, why steak too often tastes like “grilled tap water” and how Idaho ranchers are trying to make beef better.

In the story I visit with rancher Glenn Elzinga of Alderspring Ranch near Challis. He’s one of Idaho’s pioneers of small-scale, quality beef. But there are plenty of other ranchers who have opted out of the factory feedlot system and are growing cattle with quality in mind.

Here’s a list of some of the small-scale beef producers who will offer their goods at the Capital City Public Market starting in April.  

Hardtrigger Canyon
Hans Jensen, 208-546-4293, info@hardtriggercanyon.com

Homestead Natural Foods
Ed Wilsey, 208-880-8923, 208-337-4780, homesteadnatural@live.com

M & N Meats
Greg Morrison, 208-837-6160, 602-885-5555, gmorrison1@mac.com

Malheur River Meats
Rob Stokes, malheurrivermeats@mindspring.com

Matthews All-Natural Meats
208-549-2901, 208-880-5863, patti@matthewsallnaturalmeats.com

Sexton Ranches Natural Meats
Andi Sexton, 541-858-3939, 541-519-5910, info@sextonranches.com

Comments (2)

Showing 1-2 of 2

 

Comments are closed.