“From a chef’s perspective or what I can sell on the menu?” Exploring culinary professionals’ attitudes toward specialty beef production and barriers to adoption
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DOI: 10.1080/21683565.2021.1888185
Abstract: ABSTRACT This research aims to understand the attitudes and values of culinary ‘innovators’ already working with ‘local’ or ‘grass-fed/finished’ beef. Semi-structured interviews were conducted with specialty chefs and butchers in the Rocky Mountain Region based… read more here.
Keywords: beef; production; specialty; culinary professionals ... See more keywords