Grain finished
Grain-finished cows are cattle raised primarily on grass or forage for most of their lives but fed a diet of grains (such as corn, soy, or barley) for the last few months before slaughter. This "finishing" phase on grain, typically in a feedlot, helps the cattle gain weight quickly, increases fat marbling in the meat, and results in more tender and flavorful beef.
Characteristics of Grain-Finished Meat?
These cows spend most of their lives grazing on grass and forage, usually on pasture. In the last 4 to 6 months, they are switched to a grain-based diet to promote rapid weight gain and fat deposition (marbling). The grain-finishing phase usually occurs in feedlots, where cattle are kept in confined areas and provided with a high-energy grain diet.
How it applies?
Grain-finishing results in higher intramuscular fat (marbling), which makes the beef more tender and enhances its flavor. It generally has more fat and more flavor compared to entirely grass-fed meat. Grain-finished beef has a higher ratio of omega-6 to omega-3 fatty acids than grass-finished beef, which tends to have more omega-3 fatty acids and other beneficial nutrients like beta-carotene and vitamin E.
Additional info?
Many grass-fed labeled meats found in a grocery store or butcher are actually grain-finished but it isn't disclosed. Ask the supplier if the animals were grain-finished.
Related Terms