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Why Grass-Fed Beef Better for All

Why is Grass-Fed Beef Better?

Three reasons.

  1. Healthier Moos: Cows are genetically able to digest grass; they’re not about corn and soy. Corn and soy are too high in protein and fat, and the cows raised on grains develop diabetes and digestive discomforts, diarrhea, and more Methane. Also, grain-fed cows live miserable lives in feed lots, and I’d rather be a vegetarian than support animal torture.
  2. Healthier You: Healthy cows have healthy tissue, which means their meat, bones, fat, liver, etc., et,c. are all richer in vitamins than grain-fed or grain-finished cows.
  3. Tastier Moos. If you are like me, the best-tasting part of the steak is the fat, especially if you brown it on the grill. Mmmmms. When the cow was pasture-raised, that deliciousness is rich in omega-3 fat, the kind of fat that keeps your brain cells connected and reduces inflammation. Also high in omega-3: liver, heart, and bone marrow.


What’s the secret to a great steak?

You need to have a good sense of timing to cook it just right, but that’s no secret. The real trick to enjoying a super steak is having a great butcher and having him or her nearby so your steak is fresh and never, ever frozen.

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Medeiros Farms – Locally Grown Beef, Chicken, and Eggs

In Kalaheo, we were lucky to have three talented butchers… (or well, they’re women, so maybe they’re butcheresses)? Anyway, they take care of the dirty work of turning those cute little guys we drive by on our way home (the cows) into pieces of food. Their tools are not all saws. One of the most essential tools for creating tasty beef is time.

There will be no beef until it’s time…

One of the dirty little secrets of the industrial beef industry is after they’re done torturing cows by confining them into filthy concrete, windowless boxes and forcing them to survive on feed that their digestive systems rebel against (causing chronic diarrhea), they follow this unnatural and inhumane practice with another one that’s just as bad or worse: tenderizing the meat with chemicals – sometimes injecting them into the cow’s bloodstream while still alive. This is all in the name of saving time. The cows get fat fast, just like you would if you ate nothing but corn and soy products (for reasons described elsewhere). Pumped full of antibiotics so they don’t die from all the infections they’re exposed to, they can be brought to slaughter weight in half the time of cattle raised on grass. And, because every second that passes by without product being produced is an unforgivable waste, rather than tenderizing the meat naturally, they use chemical enzymes that break down protein by aging it.

Someone has probably written their Ph.D. thesis on how aging versus chemical tenderizing makes a culinary difference, something to do with water loss over time. When it comes to flavor, I know that the steaks we get from Medeiros Farms – locally raised on Kauai grass and aged the old-fashioned way – are out of this world. Compared to the grocery store, they are… well, there’s no comparison. You have to try one and see what I mean. is an excellent resource for finding grass-fed meat.

With over two decades of clinical experience and expertise in genetic and biochemical research, Dr. Cate can help you to reverse metabolic disease and reshape your body.

Please note: Please do not share personal medical information in a comment on our posts. It will be deleted due to HIPAA regulations.

This Post Has 5 Comments

  1. Heather: Luke’s instructions for super-yummy sauce follow:

    To a small saucepan and add 1 Tbsp butter and about half that amount of flour–any type will do (At Sean’s we used spelt flour and it came out delish). Cook flour and butter together at medium low, stirring constantly, until the flour starts to change color. This takes a few minutes and you need to watch closely. Make an “amber” rue by letting it turn to a little deeper brown that “blond”–that would be a “blond” rue–and then put a cup or more into the pan and keep stirring until dissolved. Let sit on low heat for 2-5 mins and just before serving you can finish it it by “mounting” with a little dab of butter into the hot sauce.

    Optional Flourishes: You can add a Tbsp or two of wine and/or tomato product to bring the acid up. Season with sea salt and, if you like pepper. Stir in some fresh parsley if you have some.

    Pour sauce onto and around the steak.

    That should do it!

  2. We eat more wild venison than grass fed beef, but we’ve found the very best way to cook it is to quickly sear the outside of the steak on a very hot cast iron, thus leaving the juices inside the steak, then letting it rest for a few minutes before eating. Over cooking lean cuts, especially venison gives it a very undesirable taste.

    Also, I just watched the beef broth video at and loved it! I learned that I have been wrongly boiling my beef and chicken bones foryears. Oops. Thanks for the great information.

    In the write up for the broths, Luke mentions that we can request the steak sauce recipe from you by writing. Would you please post or send the recipe?
    Thanks much!

  3. For those of you who want to know what the answer to my question above is, here is the reply from Dr. Cate:

    “Exactly same rules apply. As long as the meat stays moist and you cook just to the point of tenderness and no longer, you’re good. I would consider modifying any recipe with veggies so make sure they are added just long enough to soften as well.”

  4. I would like to know your opinion on cooking meat on a pressure cooker. They claim pressure cookers retains the nutrients in the food because it cooks faster, but at such high pressures, does meat still retain its nutrients if cooked in the pressure cooker for about 30 min?

    Thank you for your reply Dr.



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