BETTER BEEF

eef production’s harmful effects on the planet mean that ordering a steak often comes with a side of guilt. At Boulder’s Corrida, however, you’ll soon be able to chow down without the angst. The upscale Spanish chophouse will regeneratively source), the question was simple: “How do we keep this good for the cow, good for the rancher, good for Mother Earth, and good for the consumer?” The answer is a little more complex. That’s why Dayton partnered with Land to Market, a startup within Boulder’s grasslands-restoring Savory Institute that verifies regenerative producers and measures their impacts on the environment. Unlike traditional ag operations, regenerative ranchers strategically move herds from field to field, increasing plant growth, water retention, and biodiversity by allowing pastures to replenish nutrients and vegetation. This gives flora the power to remove carbon from the air and store it back in the soil, helping reverse carbon emissions. As for taste? The grass-fed livestock enjoy longer, healthier lives, which produces feel-good vibes and can increase marbling that’s ideal for dry-aging. While many restaurants offer limited regenerative options, if any, Corrida will serve a rotating selection of four to five responsibly raised cuts, such as rib-eyes and striploins, prepared by executive chef Samuel McCandless. Here’s why you can feel better about eating them.