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Here's Why You Should Make the Switch to Grass-Fed Beef Today - Men's Health
It's nutritious and more delicious—if you know how to buy and cook it.
For the most delicious beef, you may have to hunt around the grocery store or butcher shop and find what the cow you’re about to eat … ate.
“The flavor of the beef reflects what the cattle eat. Conventional, factory farmed beef is uniform in its flavor profile,” says Dana Ehrlich, CEO and founder of Verde Farms, a grass-fed beef company. “Grass-fed can vary depending on the grasslands, the breed, and even the weather.”
Sure, Ehrlich makes his bones selling grass-fed beef, but you don’t have to take him at his word. If you’ve been curious about how grass-fed beef compares to grain-fed beef, taste-test a grass-fed rib eye next to an identical cut of grain-fed, both cooked the exact same way. The flavor between the two, you’ll soon witness, will taste as different as a crumbly, sharp Vermont cheddar and a shrink-wrapped slice of American cheese.
It's nutritious and more delicious—if you know how to buy and cook it.
For the most delicious beef, you may have to hunt around the grocery store or butcher shop and find what the cow you’re about to eat … ate.
“The flavor of the beef reflects what the cattle eat. Conventional, factory farmed beef is uniform in its flavor profile,” says Dana Ehrlich, CEO and founder of Verde Farms, a grass-fed beef company. “Grass-fed can vary depending on the grasslands, the breed, and even the weather.”
Sure, Ehrlich makes his bones selling grass-fed beef, but you don’t have to take him at his word. If you’ve been curious about how grass-fed beef compares to grain-fed beef, taste-test a grass-fed rib eye next to an identical cut of grain-fed, both cooked the exact same way. The flavor between the two, you’ll soon witness, will taste as different as a crumbly, sharp Vermont cheddar and a shrink-wrapped slice of American cheese.