What about tenderness?
Because grass fed is leaner, it may be somewhat firmer but not tough. Again, most people accustomed to grass fed dislike the softer, flabby texture of grain fed.
How does the taste compare?
Grass fed beef has a bold cleaner flavor most people like. We believe good-tasting beef comes from mature, well- finished cattle. 90% of US cattle will not finish well on forage alone due to years of selection for grain feeding. Anything will get fat on grain. It takes efficient, early maturing, moderate framed animals to fatten well on grass. We aim to fatten our cattle well for best flavor. People accustomed to grass fed beef come to regard grain fed as flat and tasteless. Many feedlot cattle are harvested today at 14-16 months of age. Calves this young have not had time to develop good flavor. Check out our customer comments page.
If Grass fed is so superior nutritionally, why doesn’t my grocer carry it?
Our American food production is geared to produce high volumes of basically wholesome, inexpensive food with little regard for nutritional differences. Until recently, many of these differences were not widely known. Feeding grain is the fastest way to make animals fat and has been the least costly. This may change due to ethanol production increasing the cost of grain. Changing to grass fed means changing cattle genetics and quality grass production, both of which take considerable time. Beef producers across the country are responding to consumer desires but it will take time before it will make dent in the commodity beef market.