Behind grass-finished beef’s sizzle, there’s steak — and more. Locavores love it as a more healthful and humane alternative to the grain-finished commodity beef in most supermarkets, and it gets a big thumbs-up on the popular Paleo Diet.
“For my own personal consumption, grass-fed beef is all I buy,” says Ed Lowe, owner of Celebration Restaurant in Dallas. “My understanding is that cows were meant to eat grass, not corn. It’s a more natural way to raise beef. … It tastes fresher and tastes better to me.”
Cooking grass-finished beef, which is inherently leaner, can be tricky. Steaks need quick, high heat; other cuts crave low and slow. The same guidelines apply to grass-finished bison, another lean meat.
First, though, you have to figure out what you’re buying. There are no legal definitions for the terms pastured, grass-fed or grass-finished, which are used interchangeably.
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