I've been in the meat business 30 years this August.
seen things go full circle.
Started with range raised grass fed cattle.
The meat was purple & the fat yellow.
Went to corn "finished" cattle, pretty red meat, snowy white fat.
See the greenies wanting range reared grass fed stuff again, the stuff has a slight gamey flavor that you can even smell when cutting it.

Me, I'll die a few years younger, but gimme a thick, grain fed ribeye grilled medium rare, a baked spud with real butter , sour cream & chives and a SMALL salad with bleu cheese dressing.
A side order of warm french bread with a big pad of real butter.

My freezer is always full of wild meat that I eat several days a week.
Love it all.
But that sweet tender beef is the king...

Ahhhh.....
That red hot burn of a chromer, that first piece of ass with the chick that is wayyy tooo good for you, walking up on that giant buck that you just killed that makes you weak in the knees. watching your kid do the things that you only dreamt of doing, AND the perfect ribeye... truly the good things in life.