Many people have changed their shopping habits over the years. We’ve moved more online for convenience. Heck, we may even use an app to make someone else go do our shopping for us simply to pick it up at the retail door after work. But when it comes to our meat supply, out change is that we want to know more about its origins.
A few years ago we started having Spencer Wirt from NDSU Meat Sciences on Afternoons Live to take your meat-related questions. It seemed like a fun way to bring in an expert on how to cut, spice, and cook your meats. Listeners gave us the “The Meat Dude” nickname that has stuck to this day.
What surprised me as this segment grew was not necessarily how to prepare a meal, it was questions about how the life of cattle impacted its plating. More people wanted to know about a cows diet. Where it was raised. How it was raised before simply going and buying what was on the store shelves.
Enter in Alsager Meats. Not only did they decide to sponsor our “Meat Dude” segment they also fit into the niche some are looking for. Alsager Meats has what they call a “farm-to-fork operation.” They raise the cattle, do the butchering, and processing all in house. If you want to know more about your meats, there is no place more knowledgeable.
From the expanded shop on main street in Audubon, MN to the new location on South Veterans BLVD in Fargo, they’ve got the fresh cuts you’re looking for. I’d encourage you to stop by, check them out, ask questions, and tell ’em Afternoons Live sent you.
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