Grass-Fed Beef

choi

Ellen Byron and Sarah Nassauer, Grass-Fed Beef Is on a Roll; At ballparks and Wal-Mart shelves, people splurge despite questions about labeling and flavor. Wall Street Journal, Sept 21, 2016.
http://www.wsj.com/articles/why- ... n-a-roll-1474388110

A graphic(not shown in the online version):

"* Grass-fed cattle take longer to reach slaughter weight, around
24 to 36 months,
compared with
14 to 18 months
for conventional beef.

* Flavor can depend on the
quality of the grass.

* Sales are surging, up
40% last year.

* Shoppers pay
30% to 80%
more for the leaner meat.

* Regulars at New York's
Gramercy Tavern know they can
order an off-menu grass-fed
burger. Only 30 are
made a day.

* Some chefs say the steaks
are too chewy and lack
marbling.


Quote:

"Grass-fed beef refers to cattle raised in a pasture, eating grass or 'forage' like hay, according to the US Department of Agriculture. Conventional methods of raising cattle involve feeding them grains like corn and soy to build fat. Use of antibiotics, growth hormones, pesticides and confinement can vary farm by farm however, as can flavor and tenderness.

"Sales of grass-fed beef comprised just 1.4% of the $18 billion fresh-beef market in the U.S. in 2015, but its growth rate has far outpaced conventional beef in recent years, according to market-research firm Nielsen. Last year, sales of grass-fed beef rose nearly 40% over the year before, while conventional beef grew 6.5% during the same period.

Note: Gramercy Tavern is named after Gramercy Park
https://en.wikipedia.org/wiki/Gramercy_Park
(section 2 Etymology)
, though the Tavern is a distance from the Park.