A few months back, we tried to give you a sense of Australia’s vast, open spaces and climate, and why it’s ideal for raising animals on their natural diet – grass – from start to finish. To take that a bit further, we want to share a few short clips of some of our US Chef mates who’ve seen it firsthand, and what they took away from the experience.
From the way the animals are treated, to the care the farmers put into their land and the quality and flavor of the end-product, there were lots of (quick) takeaways.
Take a squizz: