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commented on A beef with lists? and Warming up to vegetables.
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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