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.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories