Bon Appetit: Eat green beef
Bon Appetit magazine, a big seller in U.S. foodie culture, has a list called "50 easy ways to eat green" in its February 2009 issue. Two of them have to do with beef specifically. I find these magazines worth reading because they are "leaders" and "trend setters" in the food industry, even if they don't appeal to mainstream consumers and even if farmers don't always appreciate the point of view.
The first beef entry is No.8, "Buy a side of beef." Here's what is says: "An increasing number of foodie carnivores are ordering grass-fed beef straight from local farmers. Here's why: The practice directly supports local farmers with a vested interest in taking care of the environment. Unlike grain and corn feed, grass requires no fossil fuel for transport. The regrowth of grazed grass removes carbon dioxide from the air."
Then the article goes on to explain how to buy a side of beef. The magazine directs readers to the website at www.eatwild.com. When you click on "Canada" at the top of the map, you'll find dozens of Canadian farmers have signed up. You can, too.
The second beef entry is No.29, "Eat grass-fed beef." Here's what it says: "Cows are meant to graze on grass. A corn-based diet actually makes them sick, so they need to be routinely treated with antibiotics. Taking cows out of the feedlot also solves the waste-management problem and helps improve the fertility of the soil.
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Jay,
Had grass fed deer last night. It was a bit tough but chewable. Sliced it nice and thin and fried it in butter. It was more tender than the grass fed beef I had before, but both grass-fed meats were not nearly as good as the beef tenderloin I buy in Cosco once and awhile. Most consumers are not willing to give up on taste and price in order to eat "healthier" or protect the environment. That's why grass fed beef and venison will never be main stream.
Grass fed beef varies greatly in quality from different producers. Many of the better producers will offer a 60 day guarantee. Some offer free samples when asked.
I think not so lean beef from old style heritage English/UK breeds at 18-20 months is best. Other breeds take too long to mature and the beef is stronger tasting and tougher. Also, I think beef from northern areas with adequate summer rain makes for better beef.