Flavor of the Week

Flavor of the Week: Grass-fed beef trending on U.S. menus

The meat benefits from green reputation and health halo

Virtually all cattle are fed on grass when they’re young, but most meat cattle in the United States are finished on a diet heavy in grain to help them gain weight quickly and develop marbling. Grass-fed beef foregoes that finishing process. Its advocates say the resulting meat has a more healthful fat profile and, depending on how it’s raised, can be gentler on the environment. Some people also prefer its generally leaner composition and beefier flavor.

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