Health-minded concepts like Canyon Ranch aren’t alone in seeking grassfed options. Better-burger chains to steakhouses have been going grassfed in recent years, too. And at retail, sales of fresh grassfed beef have doubled every year from 2012 to 2016, even as overall beef sales have dropped. Whether the reason is avoidance of added hormones and antibiotics, or an active pursuit of natural, sustainable or humane choices, the demand from guests is real, and it’s resonating with chefs as well.
“We are a health and wellness resort, so we use grass-fed beef exclusively. It is lower in saturated fat and higher in omegas and CLA. Overall it’s just a much better choice for our guests and for the quality of life of the cattle.”
“The Aussie beef had surprising marbling for a grassfed product. It had a rich, deep flavor on its own, and was super tender. When I learned how it was produced, I understood why! What the animals eat gives them that flavor.”
– Chef Alex Espinoza, Peju Province Winery
For more information about True Aussie Grassfed Beef, or to join a private Facebook group of chefs interested in Aussie grassfed beef and lamb, contact Catherine and the True Aussie team at MLAteam@summitmg.com.