From an article in the Nature Conservancy magazine for Sept/Oct:


THE OTHER RED MEAT

Beef Products Aim for Quality and Conservation

Cross free-range, grass-fed cattle with an important conservation
landscape, and you get Conservation Beef.

A specialty-beef business partnership between The Nature Conservancy's
Compatible Ventures Group and the Artemis Wildlife Foundation for the past
two years, Conservation Beef is now moving beyond mail orders to national
distribution, taking the hormone-free beef to restaurants and grocery
stores across the country.Its marketing material reads "rapturously tender"
and "undeniably charismatic", and it seems that some leading chefs agree:
The beef has appeared on the menus of such well-known restaurants as Santa
Fe Grill in Berkeley. CA, and Savoy and Verbena in New York City.

Conservation Beef is the brainchild of the Conservancy's Bill Weeks and of
Brian Kahn, former director of the Montana chapter and now head of Artemis
in Helena, MT.
"It's an attempt to develop a market for exceptional beef, properly
raised", says Kahn. "Those are vaalues that the commodity market doesn't
usually recognize."

The business is currently supplied with cattle owned by private ranchers in
the Madison and Big Hole Valleys of Montana. Both are important landscapes
in the Conservancy's conservation blueprint. The Conservation Beef
philosophy is predicated on voluntary conservation agreements with those
landowners and ecological monitoring of their rangelands. Conservation Beef
is on the Web at conservation-beef.org.


FYI,

ginny and Tomo

All stunts performed without a net!