When Mike Salguero made the switch to grass-fed beef, he always had trouble finding the kinds of cuts he wanted in his local supermarkets. Sure, there was grass-fed ground beef a-plenty, but a guy can only eat so many taco salads before he starts to crave a steak, a roast, or a rack of ribs.

Mike turned to local butchers who were selling grass-fed beef, but there he could only find opportunities to buy half

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