In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

About The Author

Joel Salatin and his family own Polyface Farm in Virginia’s Shenandoah Valley. The farm grows pastured livestock and forestry products, marketing directly to thousands of families. Featured in countless print media, documentaries, and YouTube videos, the farm represents the best in commercial-scale environmental agriculture.
He speaks internationally to food and farming conferences, has authored 16 books, and is editor of The Stockman Grass Farmer, the world’s premier trade publication for pasture-based livestock farming. Some 15,000 visitors a year come to the farm for tours, food, education, and entertainment. He writes columns for Plain Values magazine, homestead journals, and Manward, an e-magazine.