Jacksonville rancher Andy Joffer raises ultrafit sport cattle and sells their 98% lean beef.
He had his beef tested at a lab and says it registers at half the calories and is at least 98 percent lean. That 2 percent difference in fat really makes a difference, he says.
With cows about half the size of a typical beef cow, Joffer must use the whole animal, about 250 to 300 pounds of usable meat, for his product, meaning more premium cuts such as top sirloin and filet mignon go into the grinder.
Read more at OregonLive.com.