EatRadius

This NY Strip from was absolutely incredible!!!

Notice the fat content, especially compared to yesterday’s post about that amazing Wagyu. Pure Pastures is a fully-regenerative farm in Canyon Lake, Tx, and their animals are much leaner, smaller, and closer to the ground. If fat were the most important factor in judging beef quality, then their steaks should be trash, right? Scroll through these pictures and tell me you don’t want to grab a plank and sink into this grassy, nutty, crustacean-y, beef that we have some to expect from Central Texas Grassfed.

Thanks for reminding us that when we have healthy animals, and healthy soils, we will always have plenty to celebrate, y’all!

A few weeks ago, we had the pleasure of visiting Marianna and learning about their Grass-Finished purebred Wagyu. They were lovely to us, and the animals looked incredibly healthy and happy. What we care most about is nutrition, soil, animal welfare, and the craft of butchery, but it sure doesn’t hurt if the steaks end up looking this these too 😍😍😍. Keep an eye on this product, friends! For the moment you can get them at the Peeler Farms market stands, but who knows what the future could bring to you!

Massive day in the shop today, friends!

First all-hands walkthrough led by of and the team . We have so much to do, but every day feels more real than the last, and we couldn’t be more enthusiastic about how lucky we are to build the shop of our dreams for you, Austin!

The farming never stops, so neither does our education! Everybody say hello to the Peelers! Marianna is mostly known these days for her closed herd of purebred Wagyu beef, finished on grain, but did you know she has been growing her line of grassfed and finished Wagyu for years??? The Peelers feel like their grass program is finally reaching maturity (Wagyu are slower growing, and especially so on grass)?

Pictured here are yearling calves (already looking pretty rounded 😋,) Marianna and Kevin in front of a mature grouping, cowgirl Annabeth gifting us a ribeye, and a viewing of OroBianco Italian Creamery water buffalo calves staying coooooool.

So many hearts for these folks and these animals. We can’t wait to cook these steaks up for a taster, and if any of y’all want some of your own, give them a holler at one of their farmer’s market booths and ask for grassfed!

is the gardener at the . They provide donated and repurposed food to over 20 counties in Texas, and because of this garden, they also share fresh, nutritious, seasonal produce for their clients as well. We got to tour the whole footprint, and it was really exciting to see all the ways they are trying to educate and excite as well as feed. Hopefully Radius can play a small part in serving this community by promoting, raising awareness, and partnering on donations and events!

Zach took us to his breeding herd of Red and Black Angus, Brahman, his STAR (Senepol Tuli Angus Red) steer, and others. Figuring out what will work on each farm takes years of learning and experimentation with genetics, especially in a climate as harsh as ours.

What a beautiful day to learn about eggs at Coyote Creek Farm in Elgin! Serious producer of pastured eggs and meat birds, who also are trying to build their pork and beef programs. They were so open and friendly to us, showing us their custom feed and milling operations, as well as their laying houses. These laying hens struck us as super active and sprightly, and seeing the grass and soil displayed a lot of potential forage for them as well! We love their eggs, and can’t wait to talk more about how we might be able to work together!

Everybody meet Austin at Counter Culture Farms! We met him at the Force Of Nature Meats conference last month and we couldn’t wait to make the drive to Nacodoches to see his ranch. Full-on holistically regenerative, Counter Culture seeks to promote the healthiest soils to promote the healthiest animals which ultimately promotes the healthiest humans.

Just spending time with Austin was so educational it was well worth the trip, but we also got to take some lamb chops and sirloins home and wow, it was so juicy and tender and sweet! Y’all go check them out on their website, or at tue Mueller Farmer’s Market!

We entered the Radius multiverse with our friends at ! Can’t wait to turn these sketches into reality quite soon :)

We heard so much about the A2/A2 raw we had to go meet cheesemaker Joaquin Avellan in his cave/studio in Manchaca. What a wonderful, passionate, and generous spirit he is! And what a great cheese program!

Made exclusively from Stryk Jersey Farm raw cow’s milk, Joaquin is both carrying on his father’s queso fresco recipe, as well as experimenting with formatting and aging to create dozens of new cheese products. Pictured here is a taste of Torpial, a fruity, coconutty, grassy wonder of a dry cheese that he rubs with salt, olive oil, and ages in his open-air, room temp cave, “like they used to do,” he says.

And, as if we weren’t already impressed, if you look at the tip of that machete, you’ll see it’s autographed by Danny Trejo!!! 👑👑👑

Thank you so much for your hospitality, Joaquin! We can’t wait to return the favor!

Such a great time last weekend at What Good Shall I Do hosted by ! Amazing regenerative agriculture happening all over the world and definitely nearby in Texas. This weekend made us even more motivated to support talented Texas farmers and bring their regenerative products to folks in Austin!