08/28/2026
Morning Fam. Chef here....
One of the things we always worry about as consumers is what we eat. Beef has been in the news a lot lately, both over pricing, and integrity. Our markets are about to be flooded with beef of "Unknown Origin," and/or "Unknown/Unverifiable" quality.
I have researched this to the best of my ability, and found that with all that is going on with markets of all kinds, both meat and produce, that I no longer have as much faith as I once did in the "Product of U.S.A." stamp on my ground beef. It was this self drawn conclusion that led to my inquiry yesterday about "Local" grown and processed beef.
Happily, the post saw over 20 local producers announced, and better yet, it served a larger purpose unbeknownst to me, in that it received over 20 THOUSAND people engaging with the post. This told me that there are a lot more people out there curious about local beef/proteins than even I was aware of.
I have made the decision to pay a little bit more, *(albeit not much) and switch all my ground beef to HENRY COUNTY GROWN AND PROCESSED.
Our meatballs beginning last night, and going forward, are now made from USDA Processed "2M CATTLE" from Paris, Tn, and processed at K&J Meat Processing, also in Paris. I will try to spread the wealth, so to speak, by using as many of the local farms as possible, where feasible, as I believe their products are equally as good as the others.
The difference in price between our local choice and commercially produced ground beef will be absorbed by our current menu pricing, and won't effect the cost to our customers. I won't need to increase my prices at all.
Some may call my decision rather rash, or knee jerk, however, with my own family's needs when it comes to what we eat, Janice living with Crohn's Disease, I cannot risk a potentially contaminated beef product making it into her diet. She's already immunocompromised. Foodborne illness would be tragic. That said, I couldn't, in good conscience buy what I view as a more trustworthy product for my own family, yet feed what I, myself deem "dicey" to yours. Plus, lol, my kids love my meatballs too!
We have some great local butcher shops, who pride themselves on the products they put out, and The Meat Place Paris, and Trollinger's both care deeply about what their customers get. I have spoken in the past with the owners of The Meat Place Paris, and I can tell you from being a customer, that they, too, practice what they preach. Choice to Prime grades, and if I'm not mistaken, they, as well as Trollinger's, will grind beef right in the stores, from American Beef! My choice to go with smaller farm products is absolutely no refection on others. They do great work, and go above and beyond to maintain the integrity of their respective businesses.
So, I know I'm long winded, but I'll close this by saying, if you have the ability to do so, fill your beef needs with our local farmers' products. You'll never go wrong. If you can't? Use our local butchers. Either choice will lead you to reliably trustworthy supplies, and you'll be helping locally owned small businesses continue to thrive in a tough economy.
Thank you for reading, if you made it this far. lol
Much love,
Chef