Tee, I've tried to find the magazine it was in, I think it was Sauver (or something like that. It's one of those gourmet mags I took from my son in law's house) and it was an issue which had a lot of top draw chefs, such as Frank Stitt of Birmingham, telling about some of their most favorite dishes. One of them, who has a restaurant in Raleigh, mentioned that he found the beef in NC and the cattle are raised in a field with chest deep millet and other grains which resulted in high quality beef. I must have thrown the mag out accidentally because I never get rid of anything to do with cooking. Dee