From Pasture to Plate: BrangusBest and Producer‑Only Farmers Market
<p><a href="https://brangusbest.com/" target="_blank">https://brangusbest.com/</a><br /><br /><a href="https://texasfarmersmarket.org/" target="_blank">https://texasfarmersmarket.org/</a><br /><br />AI generated (not bad):<br />In this episode, I share my recent deep dive into buying truly local, grass-fed and grass-finished beef after a visit to the Texas Farmers Market at the Farmers’ Market on Bell. I talk with Laura Hansen from Brangus Best, a ranch between Llano and Brady, and unpack what a producer-only market means, why inspections matter, and how a 150-mile sourcing radius balances urban density with access to regional producers. I also compare taste and texture differences between pasture-raised beef and conventional feedlot meat—especially the flavor and feel of the fat—and walk through practical buying options from Brangus Best, from sixteenth and eighth shares up to a quarter cow, including clever delivery and freezer solutions. We run the numbers on cost-per-pound, discuss how bulk buying can bring premium cuts closer to everyday prices, and consider how eating smaller portions of higher-quality food can be both sustainable and health-promoting.<br /><br />To wrap up, I offer some actionable steps for getting started: pick one achievable change, whether it’s skipping the drive-thru or planning a bulk buy with friends, and build from there. If nothing changes, nothing changes—so start where you are, support transparent producers, and let better food do its work.</p>
