EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman artwork

How to Raise Grassfed Beef for Rich Flavor with Bobby Holden from Grady Ranch in Whigham, GA

EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

English - January 15, 2019 17:06 - 29 minutes - 41.1 MB
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Previous Episode: How Hurricane Michael Impacted Farmers in Southwest Georgia with Tommy Dollar from Dollar Farm Products in Bainbridge, GA
Next Episode: The Role of Better Ingredients on Restaurant Menus with Josh Patton from Odette in Florence, AL and Dominique Patton from Gulf Coast Produce in Gulfport, MS

Pasture raised and finished beef cattle are the specialty crop for Bobby Holden and his family, operators of Grady Ranch in Southwest Georgia. On this episode, we discuss the terror of Hurricane Michael as Bobby recounts the blow-by-blow of the actual landfall at their farm outside of Whigham, GA. Bobby also breaks down some of the processes that they incorporate to achieve rich flavor in their grass fed beef - results that have chefs really excited about their product.

This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all.

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