August 5, 2009

Grass-finished beef here! Get your grass-finished beef!

China Millman, the Post-Gazette's resident restaurant critic (I'm not sure what the heck to call that "Munch" guy), dishes on some options for local grass-finished beef. Grass-fed, I presume, should be reserved for cow's that truly do eat nothing but grass their entire lives. Grass-finished are those that aren't sent to CAFOs to be "finished" for the last part of their lives on grain-based feed (and to get all hopped up on antibiotics and growth hormones -- partaaaay at the CAFO!).

In addition to helping consumers find local options for grass-fed/finished beef, there is something else I found particularly welcome about this article: the reserved way she describes the potential health benefits of grass-fed/finished beef.

Preliminary research suggests that grass-finished beef may be more healthful than grain-finished beef. It's leaner and lower in calories. It also contains higher levels of Omega-3 fatty acids, vitamin E and conjugated linoleic acid, which health professionals believe may have cancer-fighting properties.

4 comments:

Anonymous said...

I'll take Munch's reviews over China Millman's anyday!!

Fillippelli the (Wannabe) Cook said...

Nothing personal against Munch. I guess it's just the acronyms that throw me for a loop. You know, the FPMAFM (Former Priest and Meth Addict Friend of Munch), etc.

China Millman said...

Fillippelli, I definitely agree with your take on the taste of grass-finished beef. I do look forward to trying more in the future -- maybe we can get PASA to oraganize a tasting a little closer to Pittsburgh.

Fillippelli the (Wannabe) Cook said...

Yes, something not on the other side of the state would be nice.

The farm from which I have had the best grass-fed beef - Rose Ridge, which is actually in Ohio - had product recently at Farmers @ Firehouse, but I just couldn't make it there, which was a total bummer.