North American beef for mass consumption has been tasting bland since producers decided to work towards the largest cattle brought to market in the shortest period of time. The result is bland, watery beef that while tender is quite tasteless.

I was reminded of this after spending a month in Namibia where the beef is free-range, hormone-free and grass fed. It's a little tougher but the taste is magnificent (the pork was very good too.) My first restaurant steak after returning home was a sad excuse for a piece of meat.