Australian export beef cattle raised on massive stations. Completely free range. Then they are rounded up by chopper and taken to feedlots where they are readied for export. Not sure how long they spend in the lots, but you definitely have to regard the meat as grain finished
As an aside, I'm currently visiting wife's relatives in Vancouver. They hosted a picnic at which they barbequed some steak. I couldn't believe how pale was the meat. I'm used to beef being much darker as most of our beef cattle for local consumption have been fed little grain
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine