Your grass-fed beef burger will taste as good as this looks. Photo by Joy Zhang

In a perfect world, we?d happily dine on freshly caught Alaskan fish every night.

But in landlocked North Texas, luring a boatload of wild salmon to the dinner plate is easier said than done.

Enter Farm to Fork, an Arlington-based meat and seafood co-op that aims to change how you get your food (and where you get it from).

At least that?s why owner Krista Grant started the business. When the meat she was buying at the store began tasting too much like the plastic it was contained in, she knew she needed to make a change. So she started calling local grass-fed beef farms to see what she could have delivered? and thus a co-op was born.

Farm to Fork?s all-natural products range from grass-fed beef from Dallas?s Chisholm Trail ($9.45 for a one-pound NY strip steak) to Windy Meadows Family Farm chicken ($4 a pound) to sockeye salmon from Fred?s Alaska Seafood ($13.25 a pound).

And the food?s flavor is rivaled only by its convenience factor; you can pick up your haul at the central Arlington location, as well as at remote outposts in Allen, Oak Cliff and North Fort Worth.

There?s no membership fee, either. Customers simply fill out a form approximately a week and a half before picking up their order.

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