One of the newest developments in meat processing is a thousand years old.
Field harvesting is steadily growing in popularity as producers and processors alike recognize this method's advantages in terms of humane animal handling and meat quality. For many ranchers, field harvesting is integral to a “one bad day” approach to animal husbandry… providing the animal with a quality, pasture-raised life, followed by one bad day at harvest time.
Good things in life often require unlimited patience.
Just ask Rosemary Linares and Damian Rivera of Damian’s Craft Meats in Anne Arbor, MI.
A vision that began a decade ago is nearing fruition for Rosemary and Damian.
Damian was born in Mexico and grew up directly connected to the local butcher, or carincero, who provided the meat for his family’s table. He came to the U.S. as an entrepreneur in the meat industry and apprenticed in USDA-inspected and custom-exempt slaughterhouses. Along the way, he met Rosemary, whose great-grandfather had started a USDA slaughterhouse in his backyard in Michigan.
