After reading the Omnivore's Dilemma I've been making an effort to buy pastured beef. I usually buy at the farmer's market (Farmer to you Beef/Farmer to you Pork) in Santa Monica, and other times I buy at whole foods. While the taste is usually really wonderful, I find that it has a tendency to end up tough. I'm guessing that because the fat content is much lower, I'm not cooking it with the sensitivity it requires. Last night I made a beef stew. The beef was really solid. I guess I overcooked it, but my question is, do you need to baby everything cooked with grass-fed meat? Even things cooked with moist heat? I've been making some of the Zuni short rib braises, and have similar issues. While I'm always hoping the meat will fall off the bone, I've come to realize that it won't happen for me, even though the flavor is beautiful. Am I doing something wrong or is this just something I need to accept if I'm going to cook with pastured beef?