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Carlton’s cattle spend their entire lives on organically managed pastures in Rockmart and never end up on a feedlot for “grain finishing.” As a result, the beef is lean, flavorful, and loaded with omega-3s.
The owner of Pine Street Market spends every Friday breaking down a 150-pound forequarter of beef from Brasstown Beef. "It's, like, really fun. It's like surgery. Like an animal autopsy almost," he says.
Field Notes (To receive our local foods column and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter.) There was a time, not too long ago, when what we now call “grass-fed beef” was just called "beef." What else would one feed one’s cattle? That’s what the beasts eat.
For the Wade family of Lucky7W farm in Wilkes County, local food is not a trend, but a birthright. Matriarch Etwenda “Tink” Wade is a fourth-generation farmer, and her three children, ages sixteen to twenty-three, do their share of chores on the 230-acre spread.