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!

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            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
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid