Patrick (right) runs a small pasture-based cattle operation that supplies beef to Bon Appétit cafés at Duke University. His relationship with Bon Appétit has been beneficial because of the commitment Duke University is willing to make in advance. A grass-fed steer takes three years to go from birth to beef: that means, in order for Duke students to have grass-fed beef in their burritos in 2017, Patrick needs to start breeding his heifers now.
Patrick and Bon Appéit District Manager Michael Aquaro (left) first met seven years ago, back when Michael was the executive chef at Duke University. Now, in his position as district manager for the southeast, Michael has an understanding of the needs of the region and the ability to connect Patrick with a growing market. Michael sits on the farm’s board of directors and helps provide a sense of the current demand in the region and growth opportunities for the years ahead.