Local grass-fed beef yet?
If not, you're missing out. This stuff, coming from a ketchup-with-my-burger lover, doesn't need ketchup (shocking, I know). It is a deeper burgundy, bursting with flavor, and a heartier texture. Yes, it might need more TLC when cooking, but it it totally worth it.
The New York Times had an interesting piece in today's Dining and Wine. Check it out here.