What Kind of Beef Are You Eating?

why grass-fed isn't great

Other than Meghan Markle, Hamas sympathizers, neon green, and Canada, very few things in life genuinely annoy me.

To be fair, when you’re the ninth of ten children, you don’t really have the luxury of being annoyed—survival is the priority. And beyond my (incredible) upbringing, I’ve been in plenty of situations that should have tested my patience.

I’ve taught violin to tone-deaf children. I’ve served non-fat mochas to high-maintenance Karens. My upstairs neighbor thinks 11 p.m. is the perfect time for a HIIT workout—which, honestly, I respect, even if my circadian rhythm does not. And when I hear "Dance Monkey," I don’t roll my eyes; I think, This song is shaping culture.

Despite my high tolerance for life’s little irritations, some things truly test me. I could write a full exposé on each of these grievances (don’t worry, Meghan, your time will come), but my liberal friend recently suggested I need to be more "sensitive" and produce "more positive" content.

So here I am, bending the knee to the libs.

But before I fully commit to this new, enlightened, softer (cowardly) tone, allow me to first pay tribute to something that deserves a Lifetime Achievement Award in exasperation: veganism.

RIP Veganism

One of the driving forces behind launching Running On Butter was to push back against the relentless wave of vegan propaganda. Veganism isn’t just a diet—it’s an ideology. A belief system built on selective science and moral absolutism. In theory, it promises harmony with nature; in practice, it disconnects you from it—starting with your own biology.

Because let’s be clear: nutrients from animal foods aren’t optional. They’re essential.

The good news? Americans are waking up. Plant-based meat sales are plummeting, synthetic meat is getting banned, and people are finally admitting that tofu is, objectively, a mistake. The red wave, it seems, includes red meat.

And yet, my reaction to this awakening is complicated. I liked being the arbiter of nutritional truth—the enlightened guide, shepherding the stray. But now? With the democratization of food knowledge, I feel… threatened? People are discovering truths beyond these sacred pages. It’s unsettling. My job security is at risk.

But make no mistake—the Running On Butter empire will not fall without a fight. And with the influence I have left, I’m thrilled to introduce my latest endorsement: Plainview Beef Co.

The Downside of Grass-Fed Beef

I’ve been advocating for grass-fed beef since before it was trendy. And I’m not saying this to make myself a martyr (though, to be clear, I am)—I’m saying it because its nutrient density is both timeless and unmatched.

But here’s the thing about 100% grass-fed, grass-finished beef: it just doesn’t taste as good as grain-finished beef. There’s a reason top chefs prefer the latter.

When ranchers finish cattle on grains, it enhances the meat’s flavor and tenderness. Grass-finished beef, on the other hand, tends to be gamier and tougher—leaving you chewing a sirloin steak for what feels like ten straight minutes.

That said, we all know that grass-fed, grass-finished beef has superior nutrition, particularly a better fatty acid profile. The real problem? The “grains” in conventional grain-finished beef aren’t just grains—they’re bioengineered soybeans, corn, and glyphosate-laden oats, wheat, and barley. No animal should be eating that.

And so, the dilemma: Health or flavor? Tough or tender? Glyphosate-free or a glyphosate filet?

Thanks to Plainview Beef Co., we no longer have to choose

Healthiest, Most Delicious Beef

Plainview Beef Co. was la

unched just last year by Gabriel Orr—aka my new best friend. We’ve only met once (over Zoom), and he doesn’t technically know we’re best friends yet, but trust me—it’s inevitable. The man’s a bro. Gabe (yes, I call him that because we’re friends) comes from a long line of cattle ranchers who raised beef the conventional way for over a century.

But in 2022, after living overseas, Gabe and his wife felt a strong pull to return to Oklahoma—though they weren’t sure why at first. “After being in Oklahoma for about six months,” Gabe told me, “we realized just how broken down our food system was here in the U.S., especially from a health perspective.”

That realization sparked something. “We felt compelled to do what little we could to help build a healthier future for our children and our brothers and sisters across this great nation.”

We love a generous patriot. 🇺🇸

Beef was the obvious starting point—it’s in their blood. Bloom where you’re planted, Gabe. “We believed that partnering with the long-standing conventional knowledge would allow us a platform to incorporate our passion for health and wellness.”

So, they made the switch—from conventional ranching to regenerative beef production.

And here’s the real game-changer: Plainview’s cattle aren’t finished on grass or grain.

They’re finished on sprouts.

Why Sprout-Finished Beef?

Finishing cattle with sprouts provides the advantages of grain-finished beef without its downsides and the health benefits of grass-finished with a knockout taste. Indeed, considering the nutrient density of sprouted wheat, it's arguably healthier than grass-finished beef.

If you want to support my new best friend, I highly recommend grabbing some Plainview beef while you can, as I already have. Orders will be shipped in April.

Another bonus—Plainview sells tallow. If you haven’t noticed, tallow is having a major moment. Just two years ago, it was nearly forgotten, but in 2025, it’s the official fat of the presidential administration. Talk about a rebranding win and the ultimate comeback story.

And honestly, Plainview's prices are the best I've seen among regenerative beef ranchers.

Run, don't walk.