Every local community has a story, a history, and a unique personality that cannot be replicated. This is often thanks to specialized, small-scale businesses, like this one, which contribute to a neighborhood’s distinctive character and promote a thriving ecosystem in their community. Small, independent businesses offer diverse products and services, fostering economic resilience by removing the local economy’s dependence on a single industry. When you buy local, you build local, and deepen your connection to your own community.
As a result, patronizing a local business like this is an act of community building. Check out their website to learn more about the local experience you can discover today.
Did You Know?
- 48 cents of every dollar spent at a locally owned retail business goes back into the local community. That’s more than three times the amount that local economies recover from chain retailers — Civic Economics’ 2012 survey of local businesses
- Local businesses have generated 65% of the country’s net new jobs over the past 17 years — US Small Business Administration
La Vaca Meat Company
La Vaca Meat Company is the collaboration of two families with rich cattle-raising histories. The May family began cattle ranching in the high plains of eastern Colorado way back in the 1940s, learning first-hand the benefit that moderate temperatures, low humidity, and abundant natural feed had on their stock. The Mosley family, meanwhile, has been in the beef industry since the 1950s, establishing themselves as cattle buying, grazing, and feeding experts down in Amarillo, Texas. Together, the families rely on their individual specialties to pack and ship restaurant-quality beef around the nation.
The USDA prime and top-tier choice beef sold by La Vaca Meat Company stands out from standard cuts in multiple ways. For starters, La Vaca cattle are raised on grass for most of their lives, then finished with a diet of alfalfa and sprouts, a factor that delivers superior marbling and flavor to each cut. The steaks are then cut an inch and quarter thick and dry aged for up to 40 days, which allows enzymes to naturally tenderize the beef. From there, the only thing left to do is pass the the carefully packaged steaks into the hands of UPS workers, who quickly ferry them to restaurants, front door steps, and the dens of very lazy wolves.