Last week my family enjoyed a rare dish for dinner, so much so that I can assure you that the children had never eaten it, and my husband and I hardly remembered it: beef. It is not that we are vegetarians or that we avoid for some reason the consumption of red meat. Actually, we are rather omnivores, we try to have a diet as varied as possible that includes vegetables, grains and proteins from all origins.
What happens is that this meat, which we prepared on the grill with all the pomp of a ritual, was grass-fed beef. We have seen so many documentaries and read so many articles on the advantages of livestock grazing based on natural grazing compared to that of fattened animals based on corn and hormones, that we have long been investigating the places where you can buy, and if possible, add it to our menu as often as our finances allow (needless to say, it is not cheap).
Unexpectedly, we found a top cut in a supermarket and at an incredibly low price. From the same cash register, it was striking for its appearance, a darker red color and less white streaks of fat. Also the smell, still uncooked, was more intense. But nothing could be compared with the sensory experience of its flavor. Roasted only with sea salt and a pinch of pepper, it was a mixture of the wild essence of game meat with the softness of the domesticated animal. It was a true feast of the palate. If we add the fact of knowing the good it represents for health and how easy it was to digest, I think it is worth making the transition, even if we have to sacrifice quantity in exchange for quality.