The USDA, which oversees beef production in the United States, says grass-fed beef… half that “grass and forage shall be the source of feed consumed throughout the life of the ruminant animal, with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage composed of grass… Animals may not be fed grain or grain by-products and must have continuous access to pasture throughout the growing season.”
In other words, grass-fed cows can eat nothing but grass. All cows start life eating grass. While farming practices vary, cows typically begin nursing, grazing, and living on pasture for the first six months or so of life. Conventionally raised cattle are then moved to feedlots for three to four months (sometimes longer) where they are fed grain, a cheaper way to get them to market.
However, there’s still considerable variation among grass-fed beef, even “grass-finished beef.” It turns out that the definition of “grass” varies. The best grass-fed beef tends to stay on grass (ideally, organic grass that isn’t sprayed with pesticides), while the much more common grass-fed beef you find pre-packaged at your local grocery store is sent to feedlots and fed grass pellets. The best way to get grass-fed beef that you know came from cows that actually ate grass is to get to know local ranchers and family farms. If you don’t have local ranchers, that’s where this guide comes in.
What is the difference?
Generally speaking, grass-fed beef has more complex flavors and less fat. Individual examples vary wildly. Grass-fed beef has a stronger flavor. Some people don’t like it and describe it as “gamey” or “free-range.” In my testing experience for this guide and more generally, it comes down to what you’re used to. Having eaten a lot of grass-fed beef, I find grain-fed beef to be bland.
One key point about grass-fed beef: it generally cooks faster. In my experience, one of the reasons people say grass-fed beef is tough is that they overcook it. Make sure you get a good meat thermometer. I like the Termopen One ($110)but This cheaper alternative It will also do the job.
One thing that deserves to be discussed is the idea that grain-fed beef has more marbling (and therefore tastes better). In my experience, this is false. It’s not the grass, it’s the breed of cattle. This is why Wagyu beef is so sought after; it’s a breed with high levels of marbling. Crowd Cow has A good blog entry Explaining how factors like breed of cattle affect marbling and how to decipher the USDA grading system for marbling. My suggestion is to try grass-fed beef from several sources to get a feel for what it’s like. If you like it, order more. If it’s not to your liking, don’t bother.
