Oak Barn Beef was featured on a "Five Minute Farmer" Segment with the Ag Grad Podcast. During this conversation with Tim Hammerich, Hannah talked about her experiences growing Oak Barn Beef and where the company is going to go! Take a listen with the link below. Hannah and Tim start their conversation 36 minutes into the podcast.
https://aggrad.com/tackling-tough-questions-about-agtech-with-renee-vassilos-future-of-agriculture/
Enjoy!
We get asked a lot how the whole process of Oak Barn Beef works! How fun it is to dive in and answer that question. If you want to read how our family farm produces premium beef, that is dry aged by a local small town butcher, this blog post is for you! Here's a summary...
Buying dry aged beef means that you are buying less water resulting in more nutrient dense beef. This is because during the dry aging process. The beef actually loses water, hence “dry aging” the beef is drying out. Now when it is worded like that it may seem like the beef your buying will be less juicy and not as satisfying. This is not true because marbling (if a high quality steak) will create a ready to melt-in-your-mouth as it is cooked to perfection.
