From barnyard to butcher shop | August 8, 2014 | Palo Alto Weekly | Palo Alto Online |

Palo Alto Weekly

Eating Out - August 8, 2014

From barnyard to butcher shop

Belcampo Meat Co. aims to satisfy Midpeninsula's appetite for sustainable, organic meats

by Elena Kadvany

Have a hankering for rib-eye, pork belly, tri tip, short ribs, oyster steak or, perhaps, some Boston butt?

This story contains 1248 words.

Stories older than 90 days are available only to subscribing members. Please help sustain quality local journalism by becoming a subscribing member today.

If you are already a subscriber, please log in so you can continue to enjoy unlimited access to stories and archives. Subscriptions start at $5 per month and may be cancelled at any time.

Log in     Subscribe

Comments

Sorry, but further commenting on this topic has been closed.