In The News
September 2008 — LaCense Beef: Why it Makes Sense
for Earth From Above
Grass is the natural food for cattle – not grain, which is difficult for cattle to digest and can necessitate the use of antibiotics. The introduction of even a little grain into the cattle's diet diminishes the quality of the beef, reducing both health benefits and the real beef flavor.
7 August 2008 — La Cense Beef on Fox 5 News Las Vegas
for Fox 5 News Las Vegas
Bonnie Johnson in the Fox 5 Studio shares tip and tricks for summer "grilling" without the heat.
1 July 2008 — Food Find: La Cense Beef
By Brandi
for dietsinreview.com
Until last night. All of my Food Finds are always healthy, unexpected finds I’ve made myself at the grocery store. I’ll be honest, this company contacted me and offered to send the product to taste. I was skeptical because it’s a mail-order beef company, and my aforementioned feelings about beef. As I learned more about the La Cense Beef company, I was anxious to try it, and for nothing less, my husband would be thrilled to throw a burger on the grill again.
18 April 2008 — La Cense Beef (Verdict: Yum!)
for Spungle
The magic behind this burger is its main ingredient- the beef!
9 April 2008 — Where's The Beef Quality Of Yesteryear? In Montana
By MICHELLE and GREG BAKER
for Tampa Tribune
Do you remember the days of butcher shops?
They weren't located in major grocery stores. They were manned by folks who knew what every part of a cow was and how to
cook it right. They would divulge their family recipes and tell you exactly what cut you needed to make your Sunday roast.
Most wouldn't sell you the wrong cut, even if you demanded it, out of sheer principle.
July 2007 — American Prime
By Betty Fussell
for Saveur
No other food arouses our appetite like a just-grilled steak. Lightly charred on the outside, juicy and tender within, and garlanded by luscious fat, it promises satisfaction both primal and refined. Little wonder, then, that it has attained an almost mythic status in our culinary culture. Indeed, the story of steak—the ways we cook and eat it and, just as important, the ways we raise the cattle it comes from—continues to unfold alongside the story of our nation itself.
