09/19/06 Grass Fed Beef

Having a grandfather who was a meat cutter and a father in law who was a cattle buyer I learned that marbling was the standard when selecting beef, also that a buttery steak that melts in your mouth was the result of feedlot expertise. So while I respect ranchers who grow sustainable grass fed beef it has never interested me to serve it. The fact that I typically have a freezer full of all the "grass fed" game I could eat also might have something to do with my apathy. I have been told though that the taste and quality of grass fed beef is improving as producers learn better rotation practices, varietal grazing and breeds that flourish on grass. Some growers are even graining animals a few weeks prior to slaughter to improve meat flavor. And this is where grass fed labeling gets tricky. The American Grassfed Association is made up of producers of 100 percent grass fed animals, yet cattle can be considered grass fed if they have eaten hay or silage in a feedlot their whole lives. Like the organic movement, Grass Fed Beef will become more regulated as it is embraced by consumers who opt for grass fed beef for it's unique bold flavor and health attributes