FARMINGTON – It's dinner time at the Gibbons home. On the menu this night: beef and broccoli. Not your ordinary beef and broccoli, mind you – Mark Gibbons is stepping it up a bit for us.

“Our philosophy is to produce our own beef,” says Shota Odabashi, a master butcher at Toriyama. “And ensure that every part of a cow is enjoyed in a delicious way.” Toriyama’s farm ...