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A beef with lists?
New labeling for grass-fed beef
By James Berry
October 24, 2007
In a complex but well-thought-out post on The Ethicurean yesterday, Bonnie Powell bared all on the USDA’s new classification for grass-fed beef. She also laid out several arguments for why the new labeling is actually a good thing. (The post was a follow-up to her announcement of the new label last week.)
Supporting evidence for Powell’s statement that most people want only “Five Tips For Buying Organic on a Budget!” (and therefore may not follow her story beyond the second paragraph) appeared the same day, when the New York Times’ “Well” blog published “Five Easy Ways to Go Organic.” The list of five tips — essentially, five foods you’re better off buying organic — was the most-emailed article on the Times site for the day.
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1. by Anthony Fassio on Dec 4, 2010 at 5:14 AM PST
Grass-fed beef is a tricky one - humane, sustainable, and nutritionally, this is an ideal route for farmers.
As a chef, this is not so ideal, the overall leanness of the meat can make it dry and tough to eat - tough to cook properly for that matter. We (chefs and the people eating in fine-dining) prefer a bit a fat to round out the beef.
I’m becoming an advocate for grass-fed cattle finished on some locally sourced, organic grain, preferably soy.
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