The slow food movement is headquartered in the Piedmont region of northern Italy.  This is the land of fresh pesto sauces, homemade pastas and hearty ragu’s. 

The slow food philosophy seeks to keep alive authentic culinary traditions all over the world.  They also seek to conserve the world’s quality of food and wine.

One of the most commonly asked questions concerning grass fed beef is “How does it taste?” or the alternative question of “Is it really tough?”  What I have always believed in marketing our beef through American Grass Fed Beef is that you may convince people to try it once for the health benefits or some of the altruistic benefits (humane handling, sustainable agriculture) but they won’t buy it again if it is not good. 

I have always gauged our success not so much by the growth of new customers who seek out our beef but by the repeat customers who return to us month after month.  The success of our Buyer’s Club is the best indicator of the success of the grass fed beef we produce. 

Eating Well: There’s More to Like About Grass-Fed Beef

FROM Blue Hill at Stone Barns in Westchester County and Sparky’s All-American Food in New York to Charlie Trotter’s in Chicago and Acme Chophouse in San Francisco, more diners are switching to rich, juicy and tender grass-fed beef, which is fast losing its reputation as tough and tasteless but good for you. 

My own delicious research shows the industry has taken giant steps. When I wrote about grass-fed beef in 2002 there were about 50 producers, and most of what they raised was not very good. Now there are about 1,000 of them, and after I grilled rib-eyes from 15 producers for friends, it was clear that more of them are learning to get it right.