white. Why is this? Grass contains a nutrient called beta-
carotene, which is also found in carrots and cantaloupe and
gives them their distinctive orange colors. When animals
eat beta-carotene-containing grass, it turns their fat slightly
orange.
As I mentioned earlier, it takes a little sleuthing to find
grass-fed meats from reliable sources, simply because
compared to massive agribusiness feedlots, farms and
ranches that raise animals in pastures remain a small
cottage industry. Many of the upscale health-oriented
supermarkets, such as Whole Foods, carry grass-fed
meats. Much of the meat produced in countries like
Australia, New Zealand, and Argentina is raised in
pastures rather than in feedlots.
If you have abandoned lamb chops because you thought
they were too fatty, check out the Australian or New
Zealand chops made from grass-fed lambs. They are much
leaner than their U.S. counterparts and are good sources of
omega 3 fatty acids. Jo Robinson’s Web site, Eat Wild
(www.eatwild.com), is unsurpassed for locating farmers
and ranchers in your vicinity who specialize in raising
grass-fed animals.
Meat from grass-fed animals will awaken your taste buds
with a magnificent flavor that is missing from feedlot-
produced meats. Now that I have had the luxury of eating
meat from grass-fed animals, the meat of grain-fed animals
tastes bland and lackluster. There is no need for elaborate