Claire Herminjard, who is half Swiss, will launch her business, Mindful Meats, next year. David Briggs

On the floor of her rented bayside residence in Marshall, 27-year-old Claire Herminjard has spent the past ten months plotting her entrance into the world of organic beef processing and retail distribution. Herminjard, who is intensely fond of perfectly marbled steaks, is banking her professional future on a longstanding fast-food standard—that every flash-cooked, drive . . .

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