Okay, I am having a bit of a dilemma/question... While I understand why Grass Fed Beef is better (and I loooove beef - I grew up on lots of it), I cannot find it to have higher levels of fat like the 80/20 that is non-grass fed... And then I wonder to myself - what do others add when you want/need the fat for gravy-ish items or to have my beef/cabbage combo - I love the cabbage to soak up the fat as cooks/steams.... But I find that lower fat counts just don't cut it. Thoughts? Thanks!
No announcement yet.
Fat vs. Grass Fed Beef