Heritage Beef

By Lisa McLaughlin Sunday, June 20, 2004
    • Some consumers, concerned about the hormones and antibiotics used in modern factory-farmed cattle — and worried that their burgers might turn them into vegetables — are turning to old-fashioned heritage beef. Taken from heirloom breeds of cattle — such as Galloway, Hereford, Devon and Highlander — that are grass-fed and raised on small family farms using traditional methods, the meat is free of hormones and chemical pesticides and tends to be healthier than cuts taken from corn-fed cattle. (Grass-finished beef is usually lower in fat and calories and higher in vitamin E and heart-healthy omega-3 fatty acids.) Enthusiasts say the beef has a cleaner taste. The downside? It has to be purchased in old-fashioned portions. At www.lobels.com you can buy whole and half steers, which are then cut to order.