Age, diet, weight, and breed are all more important to the flavor of beef than fat, according to a Wall Street Journal article. Though cows are graded on a USDA scale based on how much fat they contain, feed lots and inferior breeds produce beef that, “has become like its hated nemesis, boneless chicken breast: bland.” Writer Mark Schatzker believes a cow should be at least 20 months old, be fed exclusively on grass, weigh at least 1,000 pounds before slaughter, and be of British descent (Hereford, Galloway or Angus). [WSJ]