Grass-Fed Quotes

I'm so crazy now about 'organic' and 'fresh' and stuff that's 'free range.'

'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.

Beef is beef, you know. Beef comes, so Beef is real.

One of my rules is pay more, eat less. You do get what you pay for, and if you're willing to pay more for pastured eggs or grass-fed beef, you're getting something that's more delicious, and you'll feel better about eating it.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

If I do eat meat, it's got to be ethical. I want to know that it lived a great life before it was killed humanely.

I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.

New Zealand has incredible global recognition for grass-fed livestock.

I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.

Ask where your meat and fish come from. Organic and free-range is a little bit more expensive, but if you can afford it, you will taste the difference.

The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed, fantastic. But the first step is moving from processed industrial food to the real thing.

I follow the Bulletproof diet - it is based on grass-fed steak, vegetables, no carbs and a lot of butter.

A cow out on grass is just an incredible thing to behold... Cows and other ruminants can do things we just can't do. They have the most highly evolved digestive organ on the planet, called the rumen. And the rumen can digest grass. It takes grass, cellulose in grass, and turns it into protein, very nutritious protein. We can't do that.

Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.

Much more has to be done to democratize the food movement. One of the reasons that healthy food is more expensive than unhealthy food is that the government supports unhealthy food and does very little to support healthy food, whether you mean organic or grass-fed or whatever.

For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.

Buffalo meat tastes just as delicious as red meat, but it comes much leaner. Because of its leanness, it also cooks more quickly.

A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.