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In southwest Missouri, Rick Hopkins is producing fresh, healthy meat that has
been written about by Marian Burros in The New York Times. His company,
American Pasturage, is in the forefront of pastured meat. Most ranchers who
are engaged in grass fed products, see themselves as “grassfarmers”. The
thought being that if you raise good, healthy grass and let your animals graze
on it–the cycle will take care of itself. And it does. The delicious beef, lamb,
and veal that is the result of his hard wok, humane practices and attention
to detail have people buying out his farmers market stand in less than an hour
on most Saturdays. The good news? You can order his tasty products online.

Watch his story that was shot in Missouri.