Grass-fed is available everywhere:
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.... A record 34 sellers of local, pastured livestock will spread out among the 50 New York City Greenmarkets that will operate this summer.
People became educated about grass-fed and supply met demand:
The roots of the boutique meat explosion were set in earnest at the beginning of the decade, when a new culinary interest in better-tasting, healthier meat married with environmental and food politics. More farmers began raising cattle on grass, and a few high-end chefs and food writers began cooking, tasting and praising old-fashioned breeds of pigs and cows that ate grass in a field instead of corn in a feedlot.
The Michael Pollan effect:
At the Maple Avenue Farms stand, Fred Scott was trying to decide which was better: an animal raised only on grass or one that ate mostly corn in the last three months of its life. He had read part of "Omnivore’s Dilemma," by Michael Pollan, and has a young child at home — both of which had him thinking more about his meat choices. "We don’t eat a lot of meat, but if you’re going to, you might as well get the good stuff, right?" he said.We hope to see this trend continue in other cities as well!
image via Suzanne DeChillo/The New York Times