Danny Murphy is sold on grass-fed beef. So much so that Murphy, owner of Danny’s Grill in Red Bank, will soon expand his restaurant’s current offering of grass-fed New York strip and rib eye steaks to include filet mignon and chuck hamburger. Murphy said he started offering grass-fed steaks to his customers about a year ago, after he was introduced to it by his longtime meat supplier…Nationally, grass-fed beef comprises only about a 3 percent to 4 percent share of the $66 billion beef market, said William Hallman, director of Rutgers University’s Food Policy Institute in New Brunswick. But, he said, "the market studies I’ve seen suggest that grass-fed beef is growing in popularity."
/ / / Where’s the (grass-fed) beef?