By David Jessup
Time Magazine calls it the “next food frontier.” Consumer demand for grass-fed beef is growing at a rate of 20% a year. People are catching on that beef from grass-fed cattle is lower in saturated fat and higher in Omega-3 anti-oxidant vitamins than meat from their grain-stuffed, feedlot raised cousins.
But there is a potential problem. Grass-fed beef can sometimes be tough. Some producers make this a virtue by labeling it “lean.” But according to Alan Nation, the Johnny Appleseed of grass-fed beef, the product will never realize its potential until better quality and consistency is achieved.
If we lived inFrance orArgentina, where people tend to slow-cook their meat, it might not be such a problem. But here people like fast-cooked, seared meat. Tender, juicy and well-marbled. Is there a tradeoff between health and edibility? Read more on The Grass-feeders Dilemma…