Yes indeedy. The very same trans-fats that occur in
artificially hydrogenated fats are present in the meat of all
ruminants, like cattle, sheep, and goat. However, there is
some indication that CLAs from cows are actually healthier
than the artificial trans-fats in hydrogenated oils, though it’s
unclear whether it is real nutritionists who think this or
perhaps just the folks from the Beef Council. As with most
matters related to nutrition, the literature seems to indicate
that nobody really knows what the heck is going on.
Q: I’m getting tired of all this talk about health and
nutrition. What about flavor?
Grass-fed beef in general has a more robust, slightly gamier
flavor than grain-fed beef, and if it’s grain-finished, it can be
just as tender and moist. Personally, I try and find beef from
a producer who has allowed the cattle to graze for the
majority of their lives on pasture, then finished them with a
supplemental grain. Most of mine comes from Creekstone
Farms, which supplies a lot of the beef at Pat LaFrieda, New
York’s most well-known meat purveyor. Your best bet is to
get to know your butcher and talk to him about what you
want. How you balance flavor, nutrition, and ethics is up to
you.
Buying Tenderloin Steaks