I’ve been in the market for a quarter beef cow share.

I found a local source of beef that ticks a lot of boxes: no vaccines, no antibiotics, no soy, hay during winter, no GMOs, grass-fed…

BUT it’s not grass-finished. It is fed organic corn from the same, local farm for the last 6 months of its life.

I know this type of practice can improve the taste of beef because it becomes marbled with fat.

But what are the realistic trade-offs with respect to health? Should I keep looking for a grass-finished option? What say you, nostr?

#asknostr #healthstr #peatstr