Years before grass-fed and grain-free were part of the standard American food vernacular, Jon Taggart decided to try something different. He converted his 13-head herd to completely grass-fed — no hormones, no antibiotics, no feed lots. Just shy of 20 years later, he's got 200 head of grass-fed cattle on that land, and Burgundy Pasture Beef has become a multifaceted operation with a ranch, processing plant, a cafe and three meat markets, the latest of which opened just before Thanksgiving on Ross Avenue. College ranching programs bring students by the busload out to Taggart’s ranch, which has become a case study in biodiversity, sustainable ranching and new ranch technology, and Texas grass-fed ranchers, such as Rachel Wilson of Beaumont, are driving cattle up to five hours just to have Taggart’s team handle the processing. Photos by Can Turkyilmaz and John Fulbright
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