To say that it’s a bull market for grass fed beef would be true but it would also be a cheap pun so I won’t do it. Oh, wait… too late.
Moving on to the meat of the matter, just what is grass-finished beef? Most beef cattle eat a combo of grass and hay for part of their lives; however, they are generally moved in from pasture to a dry lot to be finished on an all-grain diet that consists mostly of corn. This diet change allows the cattle to gain weight quickly and produces a yellowy-coloured marbled and leaf fat that adds succulence and flavour to the meat – two things most consumers praise in a good steak or rib roast.
Grass-finished cattle aren’t put on a finishing diet. Instead, they stay on pasture until just before they’re slaughtered. The end result is leaner meat with higher Omega 3 content; however, the taste is different, too. While some people call it “beefier,” other people find grass-finished beef tougher and not as juicy as grain-finished meat.
But, even some of these folks are switching to grass finished beef because the farming methods used to raise it pose fewer health and environmental risks; likewise it has appeal because this is the natural diet cattle would eat if they roamed free.
Have you tried grass-finished beef? If so, did you miss the taste that a grain diet lends to the meat? Or, did you prefer its clean, beefy taste?