More and more as we travel and interact with clients we are seeing a growing number of restaurant food products being offered in grass fed varieties.
Beef and cheese are the big drivers in this category, but also yogurt, sausages, hot dogs are coming into use by innovative restaurants looking to score a piece of the “even healthier” customer clientele. Check out the offerings by DMKBurgerbar.
It seems logical that after organic, beef and other proteins are getting back to a more pasture raised offering. We also see air-chilled, organic chicken (sometimes Mary’s) on an ever increasing number of menus.
Look for this and let us know where you are finding it.
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