"Where's the beef?" was America's favorite question a few years ago, but "What's the beef?" seems more appropriate now. The troubled meat industry, which has watched its market shrink as consumers turn toward lighter meals of fish and chicken, is experimenting with new breeds of beef-producing cattle that are considerably lower in fat and calories than the conventional product. These leaner beefs are beginning to find their way to market with names barely recognizable to most consumers. Nonetheless, Brae, zebu, beefalo and Chianina Lite will soon be tempting steak- and hamburger-loving Americans who want to get back to their old favorites....
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