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.
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            Good for Working Adults
            • Flexible Scheduling
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            1 Program(s) Found
            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
            • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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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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            • Received the 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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            • Offers career-focused programs in allied health, business, and computer technology, and more.
            • On-the-job training available through externships, internships, and clinical placements.
            • Graduates in good standing can take refresher sessions in courses at no additional cost.
            • Day and evening class options are available for flexible scheduling.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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            3 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.
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Flexible Scheduling
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            • Transferable Credits