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Jill started slowly, selling these burgers, steaks, and dog bones at farmers’ markets and working with local restaurants to get her beef on their menus. She tested product ideas at a nearby wine bar. She got a meat processing certificate at the State University Agricultural and Technical College at Cobleskill and attended the Grrls Meat Camp, put on by the Good Meat Project, which works to increase the number of women in the male-dominated world of animal farming and butchering. Only a quarter of meat, poultry, and fish processing workers in the United States are female; Jill knew there was room for the industry to grow.