Food & Wine: Carnivore’s Cookout at Prather Ranch

Click here to view the original article
By Thomas McNamee

Chef Chris Cosentino the chef at San Francisco’s Incanto restaurant, the first restaurant in San Francisco to be on the Certified Humane Raised and Handled^® Restaurant Recognition Program, prepares a nose to tail meal, in the foothills of California’s Mount Shasta, where the Prather (pronounced pray-ther) Ranch matches his dedication to nose-to-tail eating with its humane animal husbandry, responsible land stewardship and excellent meat.  Incanto (Italian for “enchantment) was the ranch’s first restaurant customer.

“We were one of the first businesses to be certified by Humane Farm Animal Care” says ranch manager and co-owner, Jim Rickert.  We produce about a thousand head a year, and we put a lot of emphasis on their comfort.  These cattle probably have the lowest stress of any herd in the world – which I think makes the meat taste better.