Looking to shake up your dinner plans tonight? That chuck roast you have in the fridge doesn’t have to automatically mean pot roast.  Sarah Wells is a first-generation farmer living in Rio, Wisconsin. During our conversation, she shares her secrets for spicing up dinner and how cooking a traditional chuck roast can serve as the base for several different recipes throughout the week. She also talks about ordering custom meat to fill your freezer – what cuts, the price, and when’s the best time to order. Also, how building connections with your local producers at the farmers market can ease a lot of concerns when it comes to all the “buzz words” we find on food labels – like “grass-fed beef” or “organic.” But honestly, what makes this conversation is what her daughter said when it comes to the life cycle of farm animals – she is wise beyond her years answering a question many consumers have (Don't miss it - it's at the 16 min. mark).
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Want to know about Sarah’s story? Click here for a link to wellsfarmsbeef.com
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