their last few weeks to fatten them The very definition of what “grass” means is also open to debate: many producers want to include young cornstalks under the “grass” umbrella, effectively diluting the label I generally choose well-marbled Organic or Naturally Raised beef if possible, from specific ranches that I know do a good job with their cows Next time you’re in the supermarket, take a look at the labels, write down the names of the producers, and look them up on the internet You’ll be amazed at what information a little Googling can get you Q: Is grass-fed beef really healthier than grain-fed? Many studies indicate that it is It’s certainly healthier for the cow, a ruminant animal whose digestive system has evolved to break down grass Then again, even grain-finished cows are only finished on grain for a few months before they are slaughtered—hardly enough time to put them at risk of serious health problems, so I’m frankly not too concerned about that argument According to Marion Nestle, a professor of nutrition and public health at NYU, grass-fed cows tend to have lower levels of E coli, as well as lower levels of dangerous bacteria in their feces, and require fewer antibiotics, making them, all in all, safer to consume They also tend to have higher levels of omega-3 fatty acids (that’s the healthy stuff), along with higher levels of transconjugated linoleic acids (CLAs) Q: Wait—aren’t CLAs a trans-fat, and aren’t trans-fats bad for you? Yes indeedy The very same trans-fats that occur in artificially hydrogenated fats are present in the meat of all ruminants, like cattle, sheep, and goat However, there is some indication that CLAs from cows are actually healthier than the artificial trans-fats in hydrogenated oils, though it’s unclear whether it is real nutritionists who think this or perhaps just the folks from the Beef Council As with most matters related to nutrition, the literature seems to indicate that nobody really knows what the heck is going on Q: I’m getting tired of all this talk about health and nutrition What about flavor? Grass-fed beef in general has a more robust, slightly gamier flavor than grain-fed beef, and if it’s grain-finished, it can be just as tender and moist Personally, I try and find beef from a producer who has allowed the cattle to graze for the majority of their lives on pasture, then finished them with a supplemental grain Most of mine comes from Creekstone Farms, which supplies a lot of the beef at Pat LaFrieda, New York’s most well-known meat purveyor Your best bet is to get to know your butcher and talk to him about what you want How you balance flavor, nutrition, and ethics is up to you Buying Tenderloin Steaks ... allowed the cattle to graze for the majority of their lives on pasture, then finished them with a supplemental grain Most of mine comes from Creekstone Farms, which supplies a lot of the beef at Pat LaFrieda, New... some indication that CLAs from cows are actually healthier than the artificial trans-fats in hydrogenated oils, though it’s unclear whether it is real nutritionists who think this or perhaps just the folks from the Beef Council As with...Yes indeedy The very same trans-fats that occur in artificially hydrogenated fats are present in the meat of all ruminants, like cattle, sheep, and goat However, there is some indication that CLAs from cows are actually healthier