Direct to Consumer: Amy Hay - Former Engineer Driving The Future of Beef Sales

948.586 - 970.981 Amy Hay

Like if you want to order like a prime river, something Highland is like a premium beef. For our model, they're a little bit too slow growing, so we're moving away from highlands, but we chose them because they suit our environment. It's rugged, it's mountainous, it's extreme cold, extreme heat, that they do really well. They thrive, so it's less input for the same output, if that makes sense.