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All they had to offer was some dairy cow steaks that came from Stephen's family dairy farm, they told their visitor sheepishly.Dairy farmers regularly eat the meat of their own cows, but the public doesn't usually eat it, unless it's mixed in with the meat from dozens of other cows in supermarket ground beef.“Culturally growing up, people assumed it was bad beef," said Jill Gould. The farm received commodity prices for their cows.Dumbfounded, Roberts told Stephen Gould that high-end restaurants in Washington were promoting dishes using dairy beef. After Roberts' visit, Jill Gould started researching the idea of selling the dairy meat from Har-Go Farms.She found a small number of farms selling their own dairy beef, as well as a growing interest among chefs and foodies. Her plan was to grind beef in the shop and engage customers in conversations about meat from dairy cows.As in a scene straight out of the TV show "Portlandia," she could even tell them how the lot numbers corresponded to a particular cow, and how her mother-in-law could tell them the personality of that cow.She planned to talk about the differences on the palate. "I’m starting to see them now.”Some customers have been excited to have the opportunity to eat local food, organic American beef in particular, because most of the organic beef sold in grocery stores is shipped from places such as Uraguay.Others have experienced mature beef in places such as Spain and France, where mature beef is part of the food culture, and are excited to experience the flavor again.“It’s exciting when the people come back," she said.
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