The Grass is Always Greener

The cicadas are singing, summer is finally in full swing, and with Independence Day right around the corner, it's safe to assume that most of us are trying as hard as we can to get outside and grill as much of our food as possible. With so many items to grill, and so little time, it's difficult to remain sane.

Of course, everyone has a favorite ingredient to cook over flames that excites passion in them more than any other. I happen to be a card-carrying member of the club that holds a thick steak in the highest possible grilling esteem. More specifically, steaks cut from the rib or short loin areas ( "primals" in butcher-speak) of the beef carcass; rib eyes, t-bones, porterhouses, and New York strips to name but a few. These two "primals" happen to do the least amount of work during the animal's life, thereby leaving the flesh more tender and better suited to fast, high heat cooking techniques.

Not only is it important to know from where on the animal your favorite steak is cut, but also to know about how the animal was raised and what it was eating before it became your dinner. The question here is "grass or grain?" Over 99% of the beef for sale in your area grocery stores is fed primarily with corn. There are many reasons why this is a terrible idea, the most basic being that bovines are ruminant animals, meant to eat and digest grass with their complex system of multiple stomachs that can convert cellulose into valuable nutrients.

Cows fed an all grass diet throughout their lives are eating what they are supposed to eat, and provide us steak lovers with specific benefits because of it. Grass-fed beef is lower in saturated fat than its conventional grain fed counterpart, and it also sports a healthy amount of omega three fatty acids. In short, it might actually be good for us to be eating grass-fed beef! Not so with grain fed. Additionally, the flavor of a grass fed steak is something of a revelation. Instead of tasting like charred beef fat and not much else, a grass-fed steak has a truly beefy, fleshy, mineral-rich flavor that lets you know you're eating something that was raised as nature intended. Search out a grass-fed beef retailer in your area, and let me know what you think!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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