Kim Cross writes in Cooking Light about Grass-Fed Beef versus Grain-Fed Beef:

Could a grass-fed cut, with its lower-fat content, rival a grain-fed cut? Yes: It was succulent, buttery, and robust, with a perfectly caramelized crust. The juices formed a simple, rich sauce.

Well, I guess if you’re used to the taste of CAFO beef. To me, who was raised on beef from cows in the field, grass-fed beef tastes like beef, and CAFO beef tastes like cardboard.

Is it better for you?

Grass-fed beef is lower in calories, contains more healthy omega-3 fats, more vitamins A and E, higher levels of antioxidants, and up to seven times the beta-carotene.

Does it cost more? Yes, but in my experience I don’t need to eat a lot of it to feel full and get the taste. Your experience may vary.

Perhaps the most interesting part is that this article is in a mass-market magazine. Which also gives tips on how to source your own local grass-fed beef. And has a facebook page.

Or come to Valdosta Farm Days and get your local beef there.

-jsq

PS: This post owed to Lindsey.

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