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What’s The Big Deal About Grass-Fed Beef?

What’s The Big Deal About Grass-Fed Beef?
Text by Stephanie Eisig / Photo by Beth Kirby

Grain-fed. Grass-fed. Grass-finished … hey, I just want a burger. What’s the big deal?

Triangle Char and Bar, with locations in Charleston and Mt. Pleasant, South Carolina, uses Grass-fed Beef in its restaurants. So I went straight to one of their suppliers to find out more.

John Rodgers of Hill Creek Farms in Hartsville, South Carolina raises Grass-fed Beef. Ovis Hill Farms helps them to distribute their beef.

According to John Rodgers, “I raised [cattle] the other way, but I decided to find a way to get more out of them. I liked the idea of [grass-fed beef] because that is the way they are supposed to be. They are designed to graze.”

The only downside is that it takes longer to get the money out of it. The grain method started, after all, to speed up the process — grain-fed cattle just grow faster.

John Rodgers says that there are proven benefits to grass-fed beef. He notes that not only is grass-fed beef leaner, which lowers the fat content and caloric level of the meat, it also has higher levels of Omega-3 fatty acids, conjugated linoleic acid (CLA), beta-carotene, vitamin E, and folic acid. However, Grass-fed beef does have a different taste than the more widely used grain-fed beef, so that is a consideration as well..

Here are a few other restaurants that use grass-fed Beef across the South:

Miller Union, Atlanta, GA (Miller Union’s website does not state that it serves Grass-fed beef. However, according to the owner and executive chef, Steven Satterfield, Miller Union’s daily menus include grass-fed beef from White Oak Pastures.)

La Boca, New Orleans, LA

Circa 1886, Charleston, SC

The Grill at Highlands Row, Knoxville, TN

Company Cafe, Dallas, TX

Restaurant Eve, Alexandria, VA

It’s time to enjoy a burger!

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