Having a Cow About Steak Quality

From today's Wall Street Journal - http://online.wsj.com/article/SB1000142 ... ifestyle_5

I agree wholeheartedly with what they say about fat - I notice it with Bossy, who was grass-fed and grain-finished (truthfully, much steak in the US is handled this way, but it's hard to say what the proportions are) The quality of the fat is better - although I've pointed out that we like the more tender cuts less than the braising cuts. We made some sirloin steaks (ordinarily a cut I'd braise) as pan-seared steaks the other night, and they were terrific.