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Long known for his work
in television, Chicago's own Bill Kurtis has turned his attention to
food. Kurtis, formerly news anchor for Channel 2 News and current
narrator and producer of three A&E Television docudramas, has added
cattle rancher to his resume. He has just introduced an open range,
grass-fed beef to diners, which is now being served at Harry Caray's and
the Prairie Grass Cafe.
Just how did he get
into beef? Several years ago, Kurtis returned to his Kansas roots and
bought a ranch in the southeast corner of the state. Then he had to
decide what to do with the land. After research, Kurtis decided on
cattle and Tallgrass Beef Co. was born.
As in the days of
old, the Tallgrass cattle roam the ranch and eat only the varieties of "tallgrass"
on the ranch. They are not fed antibiotics or hormones, which some use
to speed the animals' growth
The grass-fed beef is
rich in Omega-3 fatty acids, which protect against physical and mental
degenerative diseases. This beef is considered comparable to salmon in
Omega-3s, according to the company. It also is high in vitamin E and
lower in saturated fat and cholesterol.
Ah, but how does it
taste? We sampled the beef and found it tender and rich in flavor.
To give it a try,
visit Harry Caray's, 33 W. Kinzie, or Prairie Grass Cafe, 601 Skokie
Blvd., Northbrook.
For more, visit
www.tallgrassbeef.com.
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