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Use grass-fed beef for your next pot of hearty chili and upgrade a classic.

Leave it to a master of sustainability and style to author a vegetarian cookbook so chic we’re hiding our bacon. Danny Seo’s new recipe collection, Naturally Delicious, is an ode to all things from-scratch. They just happen to be really beautiful, too. 

If you are going to eat meat, I strongly believe it’s a good idea to source organic beef that’s from grass-fed cows. Here’s why. Traditional factory farm–style lots feed cows grains. Great big silos full of grain. Which seems absolutely absurd when you realize that grass helps cows (and other grazing animals) grow and, in turn, create more meat. In fact, cows prefer grass to grain. Pound for pound, grass-fed is more economical and ecological, and the cows are happier.

Naturally Easy Tip: Since there are no strict standards for “grass-fed” beef in the United States, the next best thing is to look for a mark on the package from a third-party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for assuring you’re getting real grass-fed meat products.

Reprinted with permission from Naturally, Delicious