A small group of farmers strolled the pastures of Harris Farm in Dayton last weekend, comparing notes on cattle and grazing.
Such bucolic seminars have advanced the understanding of farmers for generations. But most livestock today no longer follow the old fashioned path to market, and lately large-scale agriculture has had little use for pastures.
A top round roast typically comes to the table with the help of antibiotics, feedlots, packing houses and transport. It’s an approach that creates risks for both public health and the environment.
But there are still herds fattening as they graze in local pastures. In growing numbers throughout Maine and the nation, farmers are finding a good market for grass-fed beef.
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