Those who dine in Atlanta are familiar with White Oak Pastures, which appears as a frequent byline on menus for their grass-fed beef. The president, Will Harris, led a group of young, energetic farmworkers and businesspeople through the process of raising their livestock. Stella Dillard, the butcher at Holeman & Finch Public House, recently attended a farm tour at White Oak Pastures in Bluffton, Georgia, as part of the Southeastern Sustainable Livestock Conference.
Here Stella Dillard shares her experience. You can read a Behind the Scenes piece on her here. We warn you that there are some graphic descriptions of the kill process, so read at your discretion.
White Oak Pasture's future intern quarters