Flavor of the Week: Grass-fed beef trending on U.S. menus

Virtually all cattle are fed on grass when they’re young, but most meat cattle in the United States are finished on a diet heavy in grain to help them gain weight quickly and develop marbling. Grass-fed beef foregoes that finishing process. Its advocates say the resulting meat has a more healthful fat profile and, depending on how it’s raised, can be gentler on the environment. Some people also prefer its generally leaner composition and beefier flavor.