Grass-Fed Beef Quotes

If we want our bodies to be healthier, we need to get off the salmonella, e-coli, mad cow, assembly-line toxic hell train! God I love that statement. What did I just say?

I don't like meat from the grocery store, it makes me nervous

As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods.

Grass-fed cattle are leaner. But it's not true that they are less flavorful.

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.

People enjoy our meat and our poultry, as I do as a consumer.

A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.

I eat meat, the rarer the better.

I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.

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.

Beef should be organic and grass-fed; fish should be wild, not farm raised.

I'm a bit of a dude. I like meat. But I am buying it more responsibly, where it's more sourced responsibly.

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

I generally don't select my chicken or my hamburgers based on the personal ideology of the person who is either flipping the hamburgers or making the money back at corporate headquarters. But if people want to do that, they're free to do it.

A hunk of beef raised on Scottish moorland has a very different ecological footprint from one created in an intensive feedlot using concentrated cereal feed, and a wild venison or rabbit casserole is arguably greener than a vegetable curry.

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.

First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.

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.

Meat reared on land matures relatively quickly, and it takes only a few pounds of plants to produce a pound of meat.

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