Increasingly many conventional markets offer some kind of “organic” poultry or a limited amount of grass-fed beef. However, at Bolyard’s Meat and Provisions all they do is organic and pasture raised meats.
Want to know the difference between a conventional “organic” chicken and one that is pasture raised? Muscle tone!
In this show we talk with Chris Bolyard about using all of the animal from nose to tail, bone broth, how to add a bit of vitamin and mineral rich organ meat to your diet, and the importance of sourcing local and humanely raised animals.
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Show Highlights:
2:23 A personal relationship with the farmers providing the meats.
4:17 How are pasture/grass fed animals anatomically different from conventionally raised animals?
6:11 How to make bone broth.
10:12 Rolling the odd bits and organ meats into the daily diet.
17:43 Grass fed beef cooks up 30% faster than conventionally raised beef.
18:28 Some lesser known cuts that are worth trying.
21:13 Why you want to use high quality fresh bones for bone broth.
27:30 What about people who don’t have ready access to shops like yours that provide clean pasture raised meats?
Photo Credit: Greg Rannells
Chris Bolyard
I am a meat geek. Meat has always been a big part of my life. Growing up in the Midwest, my Dad was active in the competitive BBQ circuit around town, and he always had me in tow to help out. I guess you could say my love for meat was seared into me at a young age.
After graduating from the Culinary Institute of America in Hyde Park, New York in 2000, I moved home and worked for over a decade as Chef Kevin Nashan’s Chef de Cuisine at Sidney Street Café. I loved cooking, and still do, but I always found myself drawn to the proteins.
As the restaurant evolved, so did our desire to work with local farmers, not just for their beautiful produce, but also for whole animals. The job of finding the way around and utilizing all the parts of hogs, lambs, and goats, became my job, and I developed a deep passion for it. It didn’t take long for me to realize that butchering and sausage making was my calling.
I’ve used the last few years to hone in my skills, and master all the cuts.
Bolyard’s Meat and Provisions
2810 Sutton Blvd
Maplewood, MO 63143
Phone: 314-647-2567
Website: www.bolyardsmeat.com
Resources and Links:
Odd Bits: How to Cook the Rest of the Animal
Nourishing Broth: An Old-Fashioned Remedy for the Modern World
