For holiday dinners, when your guests like both the idea of “plant based” and the taste of animal protein, there is a way to work-around. Vegan options may still need to be offered because this work-around is serving beef from cattle that were raised on a plant based diet. For the most part the plants the cattle consumed are largely cellulose such as grass that people can’t digest but when converted by ruminant animals it can be both nutritious and delicious. Since overeating through the holidays is often followed by going back to the gym, some animal protein can come in handy. Grass fed rib-eyes and filets are on the menu at our house, so for this episode of Farm To Table Talk we return to a podcast from last winter with East Sacramento Butcher, Eric Velman, V Miller Meats, who provided the conversion and connection between our holiday table and the plant based pastures where Christmas Eve Dinner began.