Putting Theory to Practice
In 1997, they harvested their first animal. Grass-fed from start to finish, it had been raised with all the principles of holistic land management and sustainability. And it was delicious.
Even better, lab tests showed that the meat was high in all kinds of nutrients: omega-3 fatty acids, vitamin A, vitamin E, CLA, and other nutrients that just don't show up in grain-fed, feedlot cattle.
It had to be a fluke — this was contrary to conventional wisdom on what made tender, tasty beef.
But no. They did it again in 1998, with the exact same results. Then again in 1999. It was no accident. Cattle raised on the very same land these families had farmed for years were suddenly tastier and healthier thanks to so-called "newfangled," "hard-to-implement" practices like sustainability and biodiversity.