Nose to Tail: Meet Your Meat
Ladies and gentlemen of the meat-eating sort, listen up: After much ballyhoo announcing the “highly anticipated” arrival of Lindy & Grundy Meats (it even got written up in the New York Times back in January, for pork’s sake), the organic butcher shop finally opened its doors on Tuesday, April 5.
So why all the fuss about a butcher shop? Well, for one, it’s owned and run by two female butchers, Amelia “Lindy” Posada and Erika “Grundy” Nakamura. That right there makes it a story. Secondly, these two butcherettes actually used to be vegetarians. (Animal traitors! Just kidding … kinda.) Three, they practice true nose-to-tail butchering, which minimizes waste and allows use of the whole animal. Lastly, they’re committed to only carry pastured meats from animals raised on small, local, and sustainable ranches.
Translation: You can rest assured you won’t be eating any malnourished, hormone-injected, industrial farm-raised animals.
Personally, eating a little (or not so little) piggie isn’t something I do. But if you’re the carnivorous type, there’s no reason you shouldn’t get your meat from people who care about how the animal actually lived before it was killed to become your next meal.
Lindy & Grundy – 801 N Fairfax Ave, Los Angeles, CA 90046
More info: www.lindyandgrundy.com
(Photo by Jennifer May)
Lifestyle writer Mar Yvette is on a mission to bring you the best people, places and products to make your life pop!
If you are going to eat meat this is the way to do it. Say no to factory farming!