NCBA Executive Chef Dagan Lynn has worked with beef for more than 30 years. He says quality matters — especially as consumers have struggled with higher grocery bills. “Beef keeps getting better and better,” he says. “Better genetics, better handling of the product,. We’ve been doing a little bit of testing on the dry aging in that piece. From nose to tail, the animal lives a pretty healthy life and it really reflects in the product itself.”
He tells Brownfield high-quality beef doesn’t have to break the bank: “Maybe it’s a 5-pound roast.
