Silverside

The ethical questions surrounding eating meat make for interesting, and sometimes challenging, conversations. Foremost, everyone has an opinion and that’s as it should be. My own is that as a society we have lost touch and much of farming has lost it’s moral compass. I’m referring to intensive factory farming. I don’t accept the narrative fed to us that we need intensive farming to feed the world. Reality is that the industrial food complex controls the narrative. There is money in industrial farming systems, money in patents and it’s harder to understand regenerative agriculture.
Delight describes how I felt when I found Juniper Hill Farm. A certified organic farm growing Angus cattle that are born on the farm and never leave, they even have their own butchery. Farming as it should be, grass fed on herbs, clovers, legumes and grasses.  Hence they have a mail order system and their prices are much the same as the conventional equivalent bought from a shop around the corner. NZ blippers who appreciate quality, ethically grown meat; recommended.
This 1kg cut went into the slow cooker for the rest of the day and turned into a bloody mary beef dish with the help of Jaimie Oliver.