On 05/26/2011 09:52 AM, Balzer, Ben wrote:

>>
> In Australia most meat is grass fed and finished. It is uncommon to see
> yellow fat except in the cheapest nastiest meats, i.e. same cuts but
> worse animals, which are quite tough.
> Ben
>
>

All the grass-finished beef I get is too tough for anything except 
pemmican (or long slow cooking which I don't do).
It is as lean as venison; the farmer says that is because the grass 
growing season is too short in this part of Canada for them to build up fat.
The "worse animals" in Australia then might be those closest to paleo.

William