Introducing the Green Label Burger?

Even though marketing man turned meat maven Jake Dickson won’t open his enlightened new butcher shop, Dickson’s Farmstand Meats, until late summer, conscientious carnivores needn’t delay cookout plans that long. As a preview of sustainable steaks to come, Dickson is featuring meats from a different regional farmer every week at the stand he’s manning Thursdays through Sundays in front of the forthcoming store at Chelsea Market. Last week, it was three-week-dry-aged beef from Wrighteous Organics in Scoharie, New York. That’s 175 miles from farm to market, Dickson’s blog reveals, and well within his self-imposed 400-mile limit. They even had some dry-aged ground beef on hand, which might just give the LaFrieda Black Label burger line some healthy locavore competition.

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