by guest blogger Marilyn Noble, Communications Director, American Grassfed Association

Grass-fed meats are showing up everywhere—in grocery stores, at farmer’s markets, and on the menus of burger joints and fine dining restaurants. Why? Because, compared to grain-fed, the meat is healthier for people (it has a more nutritious fat profile and more vitamins and minerals), is healthier for the environment, and has a more delicious flavor profile. There’s also the issue of humane treatment: Grass-fed animals living on open pasture almost always enjoy a better life than their grain-fed counterparts who spend the last months of their lives confined to feedlots.

In the old days, you could pay a visit to the meat counter in your locally owned grocery store or butcher shop and ask the butcher anything you wanted to know about the meat you were considering for dinner that night—how to cook it, where the cut originated on the animal, and which of your neighboring farms raised the meat. Those days came to an end with the advent of chain grocery stores, commodity farming, and Styrofoam packaging. But that’s changing, especially in large urban centers. [READ MORE]

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