Intriguing Product

I think I've probably eaten less than a quarter-pound beef since 16 February, when we had our "Industrial Meat Production, Health, & the Environment" lecture in Environmental Conservation. The amount of antibiotics given to cattle in the U.S. during normal production techniques is disgustingly high, even in comparison to pork or chicken production. Fortunately, there's hope that I'll be able to enjoy a filet mignon this summer.

The eighth intriguing product is Napa Free-Range Beef.