From Today's New York Times
DECEMBER 11, 2008
Finishing the cattle on grass is a far “greener” method. Of course, the meat is more expensive since it takes lots of real estate to freely graze a herd, and it’s tougher than typical supermarket fare (Americans are used to a style of marbling that’s caused by grain diets and flabby cattle, whereas grass-fed cows are trim from their daily ambles). To the Editor: Re “ From Hoof to Dinner Table, a New Bid to Cut Emissions ” (front page, Dec.