On Thu, 5 Jul 2012 18:24:25 -0700 (PDT), Bryan
> wrote:

> On Jul 5, 7:57*pm, sf > wrote:
> > On Thu, 5 Jul 2012 12:13:57 -0700 (PDT), Bryan
> >
> > > wrote:
> > > They were $3.99/#, had no marbling whatsoever, and were a deep red,
> > > with no tail. *There was very little fat anywhere on them. *I grilled
> > > one over pure cherry wood, well seared but rare inside. *It tasted
> > > grass fed, not even corn finished. *The strip side was fairly tender,
> > > but the filet was melt-in-you-mouth tender. *I liked it better than
> > > the USDA Choice ones I usually buy.
> >
> > http://www.cattlenetwork.com/cattle-...ing-more-beef-...
> >
> It looks like from that article that cattle are mostly grain FINISHED,
> but grass fed until later in life. The corn feeding thing in the USA
> is far worse. They have to give the cattle antibiotics because they
> get sick from eating starch instead of cellulose. It's called,
> "subacute acidosis," and it's caused by feeding cattle corn instead of
> grass/hay/forage. After I post this, I'm going to email SAVE-A-LOT,
> and compliment their Mexican beef. I prefer leaner over more tender,
> and I prefer the better fatty acid content of beef that has been
> merely corn *finished*, rather than corn fed for extended periods.
>
The article clearly said that the beef you *think* was grass fed
probably isn't.



--
Food is an important part of a balanced diet.