For the third time Gaucho Ranch was invited to the Miami Culinary institute. There was a new enthusiastic group of students ready to learn about the benefits of sustainable meats. Armed with my videos, pictures and diagrams our chat began. Students had the opportunity to ask detailed questions about specific beef cuts, where the animals graze, and they watched video of a meat processing plant. It is always exciting to see future chefs learn about the benefits of grass fed beef, sustainable meats and their long term health benefits. Thank you again Chef Jose Casals, it’s always a pleasure.