Talking with a home cook changed how I see grass-fed beef

I had a customer last Friday, a woman from Portland, tell me she only buys grass-fed because she thinks grain-fed is unhealthy. I tried to explain that a lot of grass-fed cuts cook up tougher and need different handling, but she wasn't having it. Honestly, she made me rethink my own pushing of grain-finished for marbling, since maybe we in the trade ignore what folks actually want for flavor. Any other butchers notice this split between what sells and what steaks actually taste best on the plate?

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