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Discovering Heritage Beef

Sam Gugino
Issue: November 30, 2013

According to the most recent figure from the U.S. Department of Agriculture, Americans consumed 25 billion pounds of beef in 2011. That may sound like a lot, but it's actually a slight decrease from previous years. One growth area, however, lies in heritage breeds of cattle, such as Charolais, Highland and Piedmontese. They offer a variety of beef flavors, and usually come from small farms where humane treatment is the norm. There's a health bonus to heritage beef, too: Meat from these breeds is leaner because of the animals' all-grass diets. Wine Spectator's Sam Gugino explains.

For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.

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