A large herd's worth of beef cattle has passed through the Cooking Light Test Kitchen over the past 24 years, almost all of it standard-issue, grain-fed supermarket meat.
But with beef, as with everything in the American diet, change is afoot.
Shoppers are seeing more and more grass-fed beef in regular grocery stores, along with meat from breeds marketed as special (like Angus), and meat from organically raised animals.
The local/sustainable movement has been singing the praises of the grass-fed cow, while the grain-fed industry has been under attack by food activists.
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