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Description: Elle Russ chats with Primal Pastures farmer and co-founder Paul Greive. Today’s discussion includes how to navigate the various “grass fed” and other tricky food labels along with what it means to be a holistic, pastured livestock farmer.
Paul Greive is a pastured livestock farmer located in Southern California. His company, Primal Pastures, focuses on raising animals outside on green pasture with fresh air, sunshine, and a species-appropriate diet. In addition to over 4,000 retail customers that order their meats online for home delivery, they also supply some of the best restaurants and butcher shops in Southern California, including the LA Dodgers and LA Lakers team meals. Currently they ship to CA, AZ, and NV. You can find more about Paul and his company via the links below.
Selected Links:
Primal Pastures
Primal Pastures on Facebook
Primal Pastures on Instagram
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Nice interview but it confirms my prejudices. Glad to live in NZ, where all beef and lamb is pasture start to finish, not allowed any non-theraputic antibiotics on any growth hormones. Our cattle get a great life and death, actually. We kill no more than eight a year so the steers and heifers get a bullet while they are eating pasture with their mates (we do two at a time) so we can avoid the abbatoir entirely.
And “organic” in NZ means something, very strict animal husbandry, horticulture and agriculture. Oh, NZ beef and lamb is more than price competitive with US product. Last trip to the US (I’m horrible about this) I multiply pounds by 2.2 and multiply the money by .7 and beef is literally half the price, comparing it US ‘grass fed’ bought here.
We use kelpies for work on the farm, btw.
Kem