Grass-fed steaks growing in popularity

Pueblo Cheiftan

CATHY THOMAS

When it comes to steak, the focus has generally been on flavor and texture, not the cattle’s dinner. But now that the grass-fed movement is gaining steam, shoppers have a choice: To buy meat from steers that have eaten a 100 percent grass diet, or those that have been fattened in feedlots on grain (specifically corn).

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