The sales of grass-fed meat is skyrocketing, as consumers are increasingly demanding the healthier and more ethically-produced option.
Can it be the real-food low-carb movement at work here? Probably. Regardless, it is great news for the environment:
Allowing livestock to graze on grasslands their entire lives is more costly and time consuming. But some ranchers and land advocates say this process moves beyond sustainability — which they say simply prevents further degradation — and can actually regenerate the land.
A 2016 study led by ecologist Richard Teague of Texas A&M University suggests that if soil carbon is factored into the equation, grass-fed meat produced through intensive rotational grazing results in lower greenhouse gas emissions than grain-fed beef.