Beef Will Be What's For Dinner For A Long Time, Panelists Say

Have you been persuaded that beef is waning on the American plate because it’s too destructive to the ecosystem, too hormone-pumped and too corn-fed artery-clogging?

“American steak is here to stay — it’s iconic and you don’t bring down icons,” said Dr. Marion Nestle, the Paulette Goddard Professor of Nutrition, Food Studies and Public Health at New York University.

Betty Fussell, the food historian and author, most recently, of “Raising Steaks: The Life and Times of American Beef,” was emphatic that “meat is making a comeback, even among some vegetarians, thanks to the thoughtfulness” in the production of locally raised American beef.

They had gathered on Thursday in the Fales Library of New York University for a panel discussion on “The Changing Center of the American Plate,” and beef seemed right there at the bull’s-eye of the platter.

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