Okay, who are the local meat/producer leaders now?

I assume in the pavillion...

Kentucky Proud Burger Challenge - Thursday, October 6
Thursday Night Live – Cheapside Park, Lexington

5 area restaurants will present their version of a 3 pound burger using only Kentucky Proud ingredients – 5 contestants compete to see who can eat theirs the fastest!

60 West Bistro and Martini Bar

Burgers/Sliders/Meatballs - FoxHollow Farm
Short Ribs - FoxHollow Farm
Bread for Sandwiches - Nords Bakery
KY Proud Honey
KY Proud Jams

At the New Albany Exchange we are currently sourcing our angus beef from 3D Valley Farms in Depauw, IN. If you have ever been to the Downtown New Albany Farmers Market chances are you have had one of their burgers. We also have used KY Bison and our produce in sourced locally with PDS Wholesale in New Albany.

Lilly's has had a commitment to source locally well before the current trend.

Yessir. Kathy was definitely doing this wayy before it was cool.

Seviche always has various menu items with locally-sourced meat and produce.

I can add L and N, Jack Fry’s, Winston's, Seviche, and Z’s fusion based on a local farmer helping me keep tabs on friends. .

I’d like to add that the farm-to-table movement is a trend that is not new. I can say for sure that as far back as Remington’s and I’m sure earlier restaurants have been using farmers like Mrs. Gedlfinger, and I can assure you she can provide enough produce to solely source a restaurants tomatoes, peppers, cucumbers, and squash of all types and then a lot more week to week for specials. And does anyone in town use local grass fed beef beyond ground beef? Does anyone have a grass fed beef steak?

[Robin Garr]

And does anyone in town use local grass fed beef beyond ground beef? Does anyone have a grass fed beef steak?

I'm pretty sure Harvest does.

Taco Punk is committed to using as much local product as possible. We are lucky enough to buy our all our pork and beef from Stone Cross Farm. They really do take quality to the next level by raising truly world class animals. As a side note for chefs who cringe on the farm raised prices, I will guarantee your yields will increase, as these animals are not pumped full of antibiotics which cause water retention. There really is no good excuse for not using local meats as both quality and supply are very high in the area right now.

And does anyone in town use local grass fed beef beyond ground beef? Does anyone have a grass fed beef steak?

I'm pretty sure Harvest does.

I mentioned North End Cafe previously - I've had local beef steak there before, and pretty sure it was grass fed.

I'd love to use local farms for my other beef products besides ground beef and short ribs, but have been told by all of them, even as a conglomerate that they do not kill enough steers to provide my restaurant with enough tenderloin weekly to sell. If that were an option, 60 West would be on board without hesitation.

I have been asking for Skirts since before I took over at 60, and that is basically impossible to procure on a regular basis from the amount of cattle most our "local" farms kill monthly.