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Weekend MOUNTAIN VIEW VOICE Q FOOD FEATURE Q MOVIE TIMES Q BEST BETS FOR ENTERTAINMENT Q F O O D F E AT U R E H ave a hankering for rib-eye, pork belly, tri tip, short ribs, oyster steak or some Boston butt? Look no further than the wellstocked, marbled meat options in the butcher case at Belcampo Meat Co., which opened its doors at Palo Alto’s Town & Country Village in late June. Belcampo’s claim to fame in an industry where the phrase “farm to table” has almost lost its meaning is that the company has total control over every single step of production, from start to finish. Belcampo raises its own cows, pigs, turkeys, chickens, goats, lambs and sheep on a 20,000-square-foot farm at the base of Mount Shasta. The company is genetically selecting for heritage breeds and those that thrive in a fairly extreme ecosystem. The animals are fed organic greens grown on the farm. They are handled humanely in accordance with rigorous Animal Welfare Association standards. At the end of their lives, they are not trucked miles away, but brought 20 minutes down the road to Belcampo’s slaughterhouse with holding pens designed by Temple Grandin, a renowned animal behavior expert and consultant to the meat-processing industry. The meat is all hand processed and never distributed wholesale; it all stays within Belcampo’s steadily growing network of restaurants and butcher shops. “Meat is the scariest thing to buy in America,” said Belcampo CEO Anya Fernald on a recent afternoon, sitting at one of a few tables outside of what used to be Joe Simitian’s office in the rear of the upscale Town & Country shopping center. “There are lots of places you go and you turn over a package of ground beef and it’s like, ‘This package contains product from Mexico, USA, Uruguay and Brazil.’ Do you really want to feed your family that?” Belcampo is all about challenging long-held conceptions about meat. The big one is that it’s bad for you. Belcampo’s organic meat has verified a one-to-one ratio of omega-3 and omega-6 essential fatty acids, a hard-to-achieve balance that’s sought-after for good health. Americans typically consume too many omega-6 fats and not enough omega-3 (typically a ratio of 15 to one). Omega-6s are pro-inflammatory, while omegaContinued on next page STORY BY ELENA KADVANY PHOTOS BY CIERA PASTUREL FROM BARNYARD TO BUTCHER SHOP BELCAMPO MEAT CO. AIMS TO SATISFY MIDPENINSULA’S APPETITE FOR SUSTAINABLE, ORGANIC MEATS Slowbraised lamb belly, left, and pulled pork with roasted jalapeño and cilantro aioli are among the sandwich offerings at the new Belcampo Meat Co. in Palo Alto. August 8, 2014 Q Mountain View Voice Q Q 21

Mountain View Voice August 8, 2014

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