Chefs discuss the future of American meat production

06/17/2013 | Nation's Restaurant News (free registration)

Chefs Mario Batali and Chris Cosentino along with butcher shop owner Anya Fernald say the American meat industry is on the brink of a revolution as consumers become more interested in how their food is produced and demand a better product. "The industrial American meat complex has done a good job of delivering cheap protein. In doing so they created all sorts of negatives relating to animal health, safety and a lack of flavor in the meat," said Fernald. "But they accomplished the mission of delivering a cheap product, and Americans are now realizing they want something more."

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