Washington Winery Gets Into The Beef Business
The owners of the acclaimed Leonetti Cellar winery in Washington have announced plans to get into the cattle business. Although wine and beef may sound like completely opposite pursuits Chris Figgins, CEO and winemaker for Leonetti Cellar, says "The whole idea is contrary to modern beef production. We're taking the estate winery model and applying it to beef." Figgins purchased a ranch in the Wallowa Valley with his father four years ago in order to raise Scottish Highland Cattle, which have longer hair and tend to be leaner than other breeds. The cattle are grass fed on certified organic fields without the use of hormones and will be harvested humanely. In another connection to the wine business, Figgins plans to feed the cattle pomace, which is the skin, pulp and other solid remains left after wine grapes are crushed. The meat will be available via mailing list beginning this fall through the Lostine Cattle Company website.
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Reader Comments (Page 1 of 1)
reallytorkedoff Apr 20th 2010 10:22PM
I think this is a great way to recycle the leftover grape pomace. There are other ways, but this one produces BEEF!!! Mmmmmm!
I am a bit confused, though. The website has info on how to order the organic grass-fed beef NOW.
In your article, you refer to beef being available this coming fall. Is this the pomace-fed beef you are referring to?
Did they say anything about how this will be referred to as it is obviously not grass-fed?