Meat Suppliers

With over 750,000 independent beef producers in the country, chances are you can find high quality local meat that is closer than you think. Nearly 1 in 3 farmers in the United States is involved in cattle production, resulting in over 100 million cattle in the country and providing a variety of fresh meat sources to restaurants, chefs and grocery stores throughout the country.

Each state has a wealth of farmers which produce a variety of the nearly 30 grades of beef approved by the USDA, including specialized providers of bison and other meats. You can even find grain-fed, natural and organic beef producers in most regions, sold at a variety of stores, ranging from local butchers to Whole Foods and Trader Joes, which also stocks kosher beef cuts.

Farmer subscribe to the Beef Quality Assurance program, as well as regular USDA inspections for quality and animal treatment. Working closely with the EPA, beef farmers aim to preserve the natural environment, paying close attention to regulations such as the Clean Water Act, as well as working with scientists to provide more humane ways to animal cultivation. Today, you can find a wider selection and variety of cuts than ever before, enabling chefs to prepare higher quality dishes based on locally cultivated meat cuts.

Today, beef producers are using more advanced techniques than ever, resulting in higher quality production, more humane treatment and more efficient systems for food production. The National Cattlemen’s Beef Association provides education, resources and education for consumers and producers, with an aim of providing high quality beef. Additionally, chicken, pork and other cuts of meat have their own respective associations to help govern improvements in industry standards.