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Magazine Archives: Aug. 31, 2003

Splendor in the Grass

Grass-fed beef has great flavor, plus health and environmental benefits
Sam Gugino
Issue: August 31, 2003


If your cardiologist has suggested changing that steak on the grill to a slab of tofu, take heart. Grass-fed beef not only tastes great, but it has a nutritional profile that would make olive oil envious.

For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2003.


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