On 1/8/2018 1:53 PM, dsi1 wrote:
> On Monday, January 8, 2018 at 7:52:26 AM UTC-10, Casa estilo antiguo wrote:
>>
>> They sure are, and we also try to go free range on our beef as the taste
>> is so much better than feedlot finished.
>>
>> The emergence of "grass fed" beef is the big thing here now - very low
>> fat content but also a bit more work to chew through.
>>
>> Isa that style of beef popular in Germany now?
>
> My guess is that grass fed beef is going to be the beef of the future. It certainly is chewy!
>

Hey now, you were just on about lab meat!

So if you watch CNBC, this show was enlightening on grass fed beef:

https://www.cnbc.com/live-tv/billion-dollar-buyer

About Billion Dollar Buyer

Billionaire hospitality mogul Tilman J. Fertitta can make small
businesses big with just one life-changing order. Follow
Feritta--Chairman, CEO, and sole shareholder of Landrys, Inc.--as he
travels the country to meet up-and-coming suppliers€”and decide if they
have what it takes to partner with his empire.


Latest Episode
Autonomy Farms/Too Pretty
Season 3 Episode 301
(Aired 1-3-2018) tv-pg



They found in testing at his LA steakhouses that about 5% of the
customers would order grass fed, but there were returns from tables for
excessive chewiness.

I think it's got a ways to go to escape 5% land.

The couple got an initial contract, but frankly I doubt he'll re-order.

The margins are there, the product is superb, but most restaurants can't
afford to buy back dinners in any volume.