I was probably in college before I knew the steak I was eating at the restaurant wasn't one like the ones from home – meat from cattle raised from start to finish on the rich pastures and hay grown on our ranch in rural northern California. Nowadays, I long for the rich, flavorful grass-fed beef that graces the table at my dad and mom's place. For them, it's commonplace. For me, it's a treat.

This article, recently published in the Wall Street Journal, was also a treat. I thought you may like it.

Prime Time For Steak Lovers