The Wagyu-Angus cattle raised on Rancho Largo offer a lot more to eaters than just fantastic tasting beef. Here, owner Grady Grissom supports sustainable ranching practices and rotational grazing. Plus, he has a hand in the economic and ecological health of the whole area.

"The goal of our ranch is in the grazing, which includes plant, soil and eco-diversity," says Grady. In fact, Rancho Largo's operation in Fowler, Colorado is part of the largest working landscape in the entire Central Shortgrass Prairie eco-region. Plus, the pasture-raised beef is free of hormones, steroids, antibiotics and GMOs, and tastes as good as it sounds.

"When you have a diverse array of plants, you have more flavor," he adds, comparing the relationship of his land and beef to the way terroir affects wine. "The plants the cattle are eating not only drive in the flavor, but add micronutrients, Omega-3s and Omega-6s, and all the chemicals that are antioxidants and have health benefits."