Roger Williams University
I was cooking at Castle Hill Inn about six years ago when Martin brought in a sampling of grass fed beef for our team to try. It was incredibly tasty - unlike any beef I had tasted before in my culinary career. The fat had a different color and taste, the meat had a nice natural beef smell that came through during the cooking process. His passion, vision and dedication to caring for the animals and the land that supports them is what makes the difference for me. Fast forward several years and we are still enjoying the beef you raise today at Cloverbud ranch.
- Jonathan Cambra, Director of Culinary Operations