Nature’s Bounty: Back-to-Basic Beef
Daniel A. Marano
Psychology Today
Ask not what there is to eat for dinner—but what your dinner ate for dinner.
Beef, it’s what’s for dinner, has long been the motto of the National Cattlemen’s Beef Association. But if you eat meat, what matters more is, what did your beef have for dinner?
At local farmers’ markets all over the country and on their own Web sites, a growing number of small-scale, independent ranchers are offering pasture-raised beef directly to increasingly nutrition- and taste-conscious consumers. Propagating a literal grass-roots movement around healthier meat and more sustainable environmental practices, some beef ranchers even refer to themselves as “grass farmers,” since the quality and upkeep of pasture plays a critical role in the health of the herd and the flavor and nutrition of the meat they sell.
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