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Keeping It Local

daidue150.jpgSoon-to-open restaurant-slash-butcher shop Dai Due offers more details on its beef selection process via a lengthy Facebook post: "We, as a rule, never source beef that has been fed corn. Ever." They go on to explain that they typically source grass-fed beef from Augustus Farm, but this week they've got "a five-year-old cow; a fatty and intensely flavorful specimen from Windy Hill Ranch" that will be dry-aged for Father's Day steaks. [Dai Due/Facebook]

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