In 1978, he founded Georgetown Farm and crossed polled Herefords with Italian Piedmontese cattle to create the hybrid Piedmontese Silver Beef, which produces very lean but tender beef. Later, the farm bred Plains and Woods bison to get a high-yield cross. Both cattle and bison are free-range and free of antibiotics and hormones. They're grain-fed twice a day to guarantee superior flavor. Georgetown Farm dry-ages meat for 14 days, which produces a better product than wet aging.
People think low fat means tasteless.
But when someone who can't eat most red meat tastes our beef or bison for the first time, it's all worthwhile. Today, Georgetown Farm products are sold in all 50 states. He decided to sell the excess, and every weekend he set up a small table on his Ivy Street driveway. Then DeBaggio found himself jobless when he quit during a flare-up with his editor at an Arlington newspaper. Thus was born DeBaggio Herbs, an institution for 25 years now.