SO what does a cook have to do to get a Scottish Highland certified organic grass-fed steak in this town? Well, not that much, it turns out.
From the smallest Greenmarkets in Manhattan to the convenient cardboard boxes of Fresh Direct home delivery, boutique meat from animals raised on local fields seems to be everywhere.
O.K., so pigs might fly before Pathmark offers a special on Red Wattle loin chops, but still. Never before has so much specialized, regionally grown meat been as widely available, and never have shoppers been as conversant about it.
To read the rest of this story please go to: The New York Times
