Inside the Sprout Kitchen: Where’s the Beef (Coming From)

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If there has been one food group under attack over the past several decades in America, it would be meat products. Denounced by vegetarians, maligned by some environmentalists, and avoided by more than a few health experts, meat, or more precisely, beef has lost its once secure place in the pantheon of American culinary popularity over the years.

Nonetheless, it remains an important staple for the vast majority of consumers, even with those who consider themselves advocates for healthy diets. And that would include Emily and Ryan Groll at Sprout Kitchen.

While it is true that the Grolls are conservative when it comes to offering beef in their weekly selection of prepared foods, they do enjoy it periodically as an excellent alternative to turkey or other white meats. And nowhere is this better seen than when they make their unique recipes for classic meatloaf or Mongolian beef.

They also have done their due diligence is finding the right local beef producer to supply them.  In this case, and after months of extraordinary research, they entered into an exclusive partnership with Evermore Farms in Westminster, Maryland.

In the latest edition of “Inside the Sprout Kitchen,” Emily and Ryan talk about the role of beef in their cooking philosophy and the importance of knowing where their beef is coming from.

This video is approximately two minutes in length. For information about the Sprout Kitchen and their meal plans please go here

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