Best Beef Makes the Cut

Health conscious consumers are demanding that they have their cake and be able to eat it, too. Or at least their steak.  This demand is being felt out on the ranch, and the cows and their cowboys are responding. Back on the prairie, or should I say cattle farm, modern-day wranglers are investigating and experimenting with new breeds of cattle, a variety of feed-types, and new technologies to get the healthiest, leanest cuts of beef possible.

Over the past 15 years the grades of beef produced in Canada and elsewhere have improved significantly. What used to be available only in the most exclusive restaurants, the coveted AAA grade, is now available in ordinary supermarkets. Back in the bad old days only about 1/3rd or the beef being produced merited the AAA designation. Today beef producers are churning out about 70% of their beef as AAA.

These cuts tend to be leaner, smaller and with a better taste. As consumers become more educated about the meat they are eating, they prefer these high-end cuts of meat, and with breeding, feeding, and other modern meat production practices consumers are getting what they want at more affordable prices with greater availability.  Now that our steaks are so good for us, we can enjoy them guilt-free. Just don’t overcook your gourmet cut of steak!

About

Rachel Forsythe has a B.A. in English Literature and worked as an editor for a local weekly news magazine. She is now a stay-at-home mom, raising three younger boys and two older daughters. Her favorite activities are hiking, reading, traveling, bike riding, skiing in the winter and surfing in the summer. She also loves to cook. Be in touch with Rachel at Rachel[at]sunstoneonline.com

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