Grass-fed beef is receiving recognition from chefs and customers alike for being better for people, better for livestock and better for the environment. It’s leaner than corn-fed beef, so braising works especially well, and burgers or meatballs are other great starting points for working with this type of protein. Read on for recipes from onsite operators developed just for grass-fed beef.
Contact Tara Fitzpatrick at [email protected].
Follow her on Twitter @tara_fitzie
0 comments
Hide comments
