clock menu more-arrow no yes

Filed under:

Gunning For More Beef

AcmeFB150.jpgThe chefs of Acme F&B are really taking this "whole animal allocation program" seriously. Scott Reitz reports that the Local Yocal processing facility was slaughtering beef using a shotgun, "render[ing] meat from the head of the animal useless." So, Colleen O'Hare purchased the facility a bolt gun, giving her and Jeana Johnson more cuts of the animal to work with, and serve customers. [City of Ate]

Sign up for the newsletter Sign up for the Eater Dallas newsletter

The freshest news from the local food world