The secret of your meat isnt what you raise it on, but how you kill it. Death must come as a complete surprise to the beef. It must be in the throes of enjoying a final morsel of food when it is lightly killed without stirring up lactic acid in the musculature. Otherwise its tougher and bitter.
There was a little burger joint in Newark Ohio that made the best bacon cheeseburger with peanut butter on top. It was a bar near the Owens Corning plant