Chelsea Market Makers by Michael Phillips Cree LeFavour

Author:Michael Phillips, Cree LeFavour [Michael Phillips, Cree LeFavour]
Language: eng
Format: epub
Tags: Food*Cooking*Cuisine*Level*Home Cooking, Food, Cooking, Cookbook
Publisher: Abrams
Published: 2016-04-29T23:00:00+00:00

MEAT AND POULTRY

Jake Dickson, the owner of Dickson’s Farmstand Meats, sources his beef, pork, veal, and lamb whole from a handful of farms in upstate New York, Vermont, and Pennsylvania. These include Sir William Angus in Craryville, New York; Chaljeri Meats in Callicoon, New York; Wrighteous Organics in Schoarie, New York; and Wooley Sheep Farm in Rutland, Vermont. All the animals from these farms are humanely raised in a natural environment and with a focus on sustainable soil and water management practices. The poultry at Dickson’s comes from Amish farms in Lancaster, Pennsylvania. The birds are delivered live to Madani Halal, the live poultry market in Queens. As Jake explains, “We call three or four times a week; they slaughter what we need on site. It’s the freshest poultry you can buy.” Halal is much like kosher dietary law—you will find no pork, carrion, carnivorous animals, or animals without external ears (snakes), blood or blood by-products, or reproductive organs. What they do carry (and keep alive until the day of slaughter) are the best chickens, squab, quail, chuckers, pheasants, guinea hens, Muscovy ducks, water ducks, goat, and lamb you’ll find in the state—if not in the country.

Of course, the slaughterhouse is only the end of the supply chain. We rely on Jake’s strict criteria from source to table for all the meat, poultry, and game he buys.

• The supply chain from the farm to the slaughterhouse to Dickson’s meat counter must be no more than 400 miles (645 km). That’s Jake’s definition of local, and it’s a pretty solid one.

• Jake only buys animals that spend their entire lives on the farm where they were born. In other words, they can’t arrive from a massive feedlot, known in the business as a CAFO (Concentrated Animal Feeding Operation), to be purified or somehow reinvented as grass-fed animals after a few weeks on the farm.

• None of the farms uses animal-based feeds—in other words, the animals are fed no by-products from slaughter houses such as fat, fish oil, fishmeal, scrap meat, or any other leftovers from the processing of mammals, birds, or fish.

• The animals, unlike commercial beef, pork, and poultry, are never fed prophylactic antibiotics or hormones. The use of these hormones in commercial feedlot operations speeds the growth of cattle, pigs, and chickens but endangers the environment and the human consumer by contributing to antibiotic-resistant bacteria. The USDA is just beginning to impose limits on the use of antibiotics in industrial agricultural operations, but so far it’s too little too late.

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