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…