Listen to EATYALL Podcast Episode #48 now to learn how Hallstead Farms & Meats grows premium beef for the global beef supply chain while also operating a local freezer beef business. Pro tip. Listen closely to understand how this family farm located in a lush Kentucky landscape is categorized as a “factory farm.”
You’ll hear how the Halls made their pristine property more functional with an innovative layout that organized their 220 acres into a string of connected pastures and water sources. Today, their slice of paradise supports an aggressive rotational grazing program while preserving the land and maintaining optimal animal health and welfare.
If you’re wondering what goes into raising beef that most typically ends up on the plate in your restaurant or home, this episode is for you. You’ll really get a true feel for what family farms look like that make up the “beef industry.”
If you’re wondering how agriculture and conservation can co-exist. Listen up. From the grasses they grow and rotational grazing patterns to animal and land management and from genetics to cattle breeds, Amanda Hall knows it all, so prepare to be impressed by her savvy explanation of this complicated, multi-dimensional issue.
Plus, you’ll notice the importance of docile cattle in their operation and how they farm with their young daughter Charli in tow.
Finally, you’ll hear a refrain from Episode 46 where we introduced the Beef Quality Assurance program, a national program that raises consumer confidence by certifying beef producers in proper management techniques and a commitment to quality in every phase of beef production. In this episode we’ll learn more about how BQA provides a framework for this family farm to produce safe, top quality beef.
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The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. To learn more or inquire about chef outreach activities on behalf of your organization, please reach out here. To learn more about consulting services available to individual farmers, ranchers and seafood processors interested in starting or scaling a “farm to table” business, please reach out here.