Digest – Blogs: Juicy distinctions, egg licensing, grassfed beef dissin’

starAdding it all up: Marion Nestle weighs in on a new promotion for Minute Maid’s specially enhanced fruit juices, and explains in an interesting aside what it means that the FDA regulates label claims but the FTC governs advertising. (Eating Liberally)

What exactly is "candling" anyway?: Chronicling the hoops that a small farmer has to jump through before she can start selling eggs. (- Nature’s Harmony Farm)

The grassfed really is greener: He wants to chew the right beef, but he finds grassfed stinky and chewy. Go give the SOLE brother some advice. (The Endless Simmer)

2 Responsesto “Digest – Blogs: Juicy distinctions, egg licensing, grassfed beef dissin’”

  1. I’m surprised. We raise grass fed pigs not beef. We feed them grass (pasture in the warm seasons and hay in the winter) plus excess dairy as that makes for a complete diet since grass is low in lycine. The meat is excellent, tender and delicious. I suspect that the problem is the particular beef he’s been getting rather than it being grass fed.

  2. Disclosure: My company sells beef, grain or grass-finished if the producer is top notch.

    I’m with Walter – there are many different styles and qualities of grass finished beef on the market at any one point and time. And not everyone has the same taste buds. To wit, I’ve tried grass-only beef from three producers from the Humboldt, CA, area and been disappointed, finding them sour. My mom on the other hand loved two of them. I have also personally enjoyed Hardwick (Devon/Angus) beef from Montana and seen it stand up to some fabulous grain-finished natural/organic beef in a blind taste test. If he wants to support grass-only beef, I say try again. 1000 Hills Cattle Co, La Cense Beef, Tallgrass Beef, Baretta, these are a few producers I’ve heard great things about or tried myself.