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D’Artagnan's product line quickly expanded to include game meats and heritage breed poultry, organic chicken, heritage turkey, grass-fed beef, humanely-raised veal and pork, pheasant, quail, squab and prepared products like pâté, dry-cured sausages, smoked duck breast and duck prosciutto.
Relatively new to the fast-food scene (founded in 2011), BurgerFi works exclusively with grass-fed, antibiotic-free Angus beef. Their CEO Burger costs around $12 and features a blend of Wagyu and ...
The initial idea of an organic fast casual restaurant was conceived in 2002 by founder and owner Hans Hess. He opened the first restaurant in September 2005, in Falls Church, Virginia, [1] and was called "the first organic burger joint" by Saveur magazine. [2] The meat for non-vegetarian burgers is USDA-certified organic, grass fed, free range ...
Locally sourced ingredients are a focus at the Kitch-en Cafe, and grass-fed and free-range meats and eggs come together in selections such as the Breakfast Burger. The burger features a ground ...
Urban Farmer sources local ingredients for the menu and cuts and dry-ages its butcher's cuts of heritage-bred beef, which includes grass-fed, grain-finished, and corn-fed varieties. The rustic ...
Dakota Grass-Fed Beef is an American premium organic beef producer, providing grass-fed and grass-finished beef made from cattle that never receive added hormones or antibiotics. [1] Cattle are raised on lush pastures without pesticides and are not fed any kind of grain.
With over a dozen selections of hand-cut and trimmed steaks ranging from corn-fed, Midwest prime and Japanese A5 Wagyu to organic grass-fed beef and seafood flown to the restaurant daily, anyone ...
Cattle reared on a primarily forage diet are termed grass-fed or pasture-raised; meat or milk may be called "grass-fed beef" or "pasture-raised dairy". [6] The term "pasture-raised" can lead to confusion with the term "free range" which describes where the animals reside, but not what they eat.
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