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.