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Grass-Fed Beef
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Mudd's was one of the first restaurants in the bay area to reconigize the value and taste of grass fed-beef. Mudd's customers were introduced to Neiman Ranch and Argentinan beef more than three years ago. Although not all of Mudd's beef is grass fed, our hamburgers specials do feature this healtful food.
""Green" beef, as it has been called, is the latest trend in the food-obsessed Bay Area. Meat from cows that eat only grass has much lower fat than those that eat grain, and is high in vitamin E and cancer-fighting agents such as conjugated linoleic acid and omega 3-fatty acids.
On her Web site dedicated to information about grass-fed beef, Jo Robinson, co-author of "The Omega Diet" and "When Your Body Gets the Blues," says that grass-fed beef has the same amount of fat as a skinless breast of chicken, and will lower bad cholesterol.
This low-fat content is evident in its taste -- it's cleaner, lighter, and some say chewier and gamier than conventional beef. Eating a grass-fed burger is "like eating a virtual burger." But the taste alone is not responsible for the craze -- it's the political appeal.
Although all cows begin their lives eating grass, what happens after their first seven months depends on geographic location and production methods. In Argentina, for example, a country known
for high-quality beef, cows are grass-fed all of their lives. In America, the majority of cows spend their last six months eating large quantities of grain -- a practice that leads to fattier, more marbled steaks...These practices have recently come under heavy scrutiny and
grass-fed's increasing popularity is, in large part, a reaction to that. "