I have a dilema... you see, I love my local farmers with their grass fed beef. I generally buy cuts that are seared to med. rare, such as strip steaks. I came across a gorgeous brisket the other day and thought "hmmm... I haven't braised a brisket in a long time" but I didn't buy it because in my experience, grass-fed beef is leaner, and we all know that fat is crucial for a lovely braise.
Any thoughts or experiences with this?