The push for grass-fed beef
(From left) Manny Vizcaino, head butcher for Buckhead Beef; Rick Morris, corporate chef for Buckhead Beef; and Brian Sapp, plant manager of the White Oak Pastures processing facility, work through a side of beef in a demonstration for chefs. The tour drew chefs from well-known restaurants such as Repast, Five Seasons Brewery, South City Country Club and East Lake Golf Club. Joe Truex of Repast liked the beef but said its higher cost would be an issue. ELIZABETH LEE / elee@ajc.com
