The cattle trail is a short one these days at Cornell University. Since spring break last March, the school has been sourcing most of the ground beef it serves in its five campus retail outlets from New York State farmers. The all-natural, grass-raised meat is processed in a USDA inspected facility in Troy, PA, about 25 miles south of the Cornell campus in Ithaca, NY. But this is not simply another high-end burger meat purchase program. Cornell is actually buying full heads of cattle — an ...

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