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Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.

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June 26, 2008 8:25 AM

Where's the (grass-fed) beef?

Posted by Nancy Leson

"I thought you might be the right person to ask what Seattle-area restaurants are serving grass-fed beef," writes Karen Wirkala. "I mean 100%, not just grass-finished. I've been inquiring around, and it is incredibly difficult to find! I can get it at PCC to cook myself but we like to go out once in a while!"

Here's a start, Karen:

Walla Walla's Thundering Hooves promises customers that "Pasture Finished Meats not only means 100% Pasture Finished on our Certified Organic pastures, but also 100% grass-fed throughout the life of the animal! You can be confident our livestock are never fed hormones or antibiotics and always have freedom to forage as they please - sustainable agriculture at its best!" What's more, they conveniently list restaurant clients on their website. And while those restaurant menus are certainly subject to change, this week you can find a selection of Thundering Hooves grass-fed beef at Stumbling Goat Bistro; wrap your hands around a grass-fed burger at the Sand Point Grill or Chow Foods restaurants everywhere; sample a grass-fed Cowboy skirt steak (or the "Texas Pot Roast" seen in its raw incarnation, in the photo above) at Austin Cantina; or order a Thundering Hooves ribeye at Ray's Boathouse.

Sedro-Woolley's Skagit River Ranch proudly raises 150 certified organic,100% grass-fed beef each year and promises that their Angus herd "spend their entire lives on organic pastures, benefiting from rotational grazing on the freshest, most nutritious grasses and herbs." Their beef is regularly featured on area menus, and this week you can find it at Tilth, where grass-fed Skagit River Ranch hanger steak shares the plate with potato gratin, fennel and Picholine olives.

And since the grass is always greener on the other side of the fence, I'm putting out a call to all you Eaters, asking: where else might Karen -- and the rest of us -- dine locally on 100-percent grass-fed beef?

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