On Wed, 30 Dec 2015 12:30:50 -0700, la llorona > wrote:

> MisterDiddyWahDiddy wrote:
> > On Tuesday, December 29, 2015 at 11:27:26 AM UTC-6, sf wrote:
> >> On 29 Dec 2015 16:47:40 GMT, notbob > wrote:
> >>
> >>> On 2015-12-29, Janet B > wrote:
> >>>
> >>>> that was in response to the WTO threats.
> >>>> My Winco currently posts signs on the meat cases that state all beef,
> >>>> lamb, goat, chicken and pork has been born, raised and butchered in
> >>>> the US.
> >>>
> >>> ....and all fed GMO foods while being raised in CAFOs.
> >>
> >> My understanding was that meat from Mexico was more likely to be free
> >> of that stuff, because they were more likely to be grass fed up to
> >> butchering. Now, who knows?
> >>
> > Mexican beef typically *is* grass fed.
>
> And pumpkins in the fall, really.
>
ALL beef is grass fed until they are impounded on a feedlot.

> > Consequently, it is tougher, less
> > flavorful and more healthful than feedlot beef.
>
> Yep.

Grass fed beef isn't inherently tougher. It's less marbled, but not
tougher. Toughness is due to other factors, like age. Flavor depends
on terroir, just like wine. Feedlots are what make the flavor of
American beef as predictable as a McDonald's burger.

--

sf