What’s the Beef?

What’s the Beef?

Sally Squires

Washington Post

If you’ve ever stood at the meat counter pondering whether to buy plain-old beef or to spring for the various niche varieties proliferating in food stores, you’re not alone.

“Consumers do not understand the difference between all-natural, grass-fed and organic beef,” notes Rick Machen, who grew up on a cattle ranch and is now a livestock specialist at Texas A&M University. “I don’t understand them myself, and I’m a university professor. It’s something that the industry needs to work on so that consumers fully appreciate and understand the differences between those products.”


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