See here for different cattle breeds: http://www.ansi.okstate.edu/breeds/cattle/

Richard — any idea what breed LaCense uses? I've thought of ordering from them now and then, but seems too expensive for me. I'd be willing to try it if it's “out of this world” good, though.

Nice to have so many choices.

I discovered your blog several weeks ago and have become an avid reader. I live in Montana, where most folks eat a paleo diet without necessarily calling it that. Very few fat or obese people around here!

From all the reports I've heard, La Cense produces spectacular beef, although I haven't tried it myself. They're located in Dillon, several hundred miles from us, in some of the most spectacularly beautiful country you'll ever see. It is, however, pretty expensive. Your readers might be interested in the following link to some smaller Montana natural grassfed beef producers whose products are also excellent and the cost can be considerably less than La Cense: http://www.eatwild.com/products/montana.html. The drawback here is that most of them require that you purchase larger quantities (1/4 of a beef or more). Disclaimer: I'm not involved with the beef industry here, except that I've done a fair amount of cowboying for friends who have ranches in our area.)

My wife and I get our grassfed beef from a local rancher about 30 miles from us who has a small family run operation; just his wife, three daughters and him. He raises Galloway cattle, a small shaggy and hardy Scottish heritage breed. The individual cuts are small– the hanging weight of these cattle is about 300 pounds, barely more that a third of the weight of commercial, factory produced cattle. We like the New Yorks, ribeyes, top sirloin, and flatirons. His production is quite small, and not all cuts are available all the time, but the quality is superb. If you live nearby you can go visit and get acquainted with your dinner before before they're slaughtered!

This is the real deal. Definitely worth giving these folks a holler; I believe they'll ship. http://www.coonsagefarm.org/index.html.

I also like horse radish on nice cuts of beef, apart from prime rib – not far from primal.

Richard, have you had Kobe beef? Hardly primal – their cow existence is about as far away from natural as possible although I understand they do not use growth hormones or antibiotics. I recently had a small amount for the first time when I ate at the chef's table at a great local Sushi restaurant. The food was fantastic and one dish had small raw strips of Kobe beef we briefly “cooked – warmed” on a small stone grill.

The meat was somewhere between uncured cow bacon and foie gras – very good as a small treat – strange but good if you appreciate fat. The obviously talented chef was very proud of the “healthier” nature of this beef which apparently has much higher levels of PUFA's – imagine that! I briefly contrasted that with my perspective on PUFA's and omega-6's in particular.

Sigh – my fat-fearing, aerobic-loving sister-in-law did not appreciate the sample. I am intrigued and would have Kobe beef again. It is certainly not nature's take on a cow – not at all primal. I would not be having it regularly even if I could afford it!