What it means?

Grass-fed cattle are raised on pasture, where they graze on natural grasses and other forage for the entirety of their lives. Unlike grain-finished cattle, grass-fed cattle are not switched to a grain-based diet before slaughter. Because grass is less energy-dense than grains, grass-fed cattle grow more slowly and are typically slaughtered at an older age than grain-fed cattle.

Why it matters?

Grass-fed beef is leaner with less total fat compared to grain-fed beef, which often has more marbling (intramuscular fat). Grass-fed beef tends to have higher levels of omega-3 fatty acids, which are known for their anti-inflammatory properties and are beneficial for heart health. It contains more antioxidants like vitamin E and beta-carotene from the cow's grass-based diet. Grass-fed beef has a more balanced ratio of omega-6 to omega-3 fatty acids than grain-fed beef, contributing to better health outcomes when consumed regularly.

Additional info?

Grass-fed beef often has a more pronounced, earthy flavor that some consumers prefer, while others might find it slightly gamey compared to the milder taste of grain-fed beef. Because grass-fed beef has less fat, it can be leaner and sometimes tougher than grain-fed beef. Cooking methods must often be adjusted to account for this lower fat content.

Additional information?

Grass-fed is equivalent to pasture-raised. However, not all grass-fed cows are grass-finished. There are ambiguous rules about using the term grass-fed. Some meat labeled as grass-fed could be grain-finished.