Tech middlemen helping small US ranchers sell their beef
Lopez Island, Washington
ON A blustery afternoon in December, Scott Meyers mingled in a pasture with a herd of black cattle, sweet-talking them as if they were family dogs with a weakness for flattery. He scratched their backs, hugged them and rattled off their names: Chocolate, Fudge, Honey.
From these pampered creatures, Mr Meyers produces grass-fed agyu beef, celebrated for a buttery flavour that comes from the Japanese breed's intense fat marbling.
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