Shopping for Food Champion specialty

varieties Local breeds have lost out in past decades to livestock that is cheap to raise, but bland to the palate. Help revive taste history by joining the increasing numbers of chefs and shoppers returning to older, more unusual varieties, which are often more suited to regional climates and cuisines. Rare-breed meat is more likely to have been raised on family farms in free-range conditions with a varied diet, and to have been slaughtered humanely and properly hung. For all these reasons it tastes rich and well-textured, and offers a good balance between lean meat and flavor-enhancing fat.