The USDA, which oversees beef manufacturing within the US, says grass-fed means that “grass and forage shall be the feed supply consumed for the lifetime of the ruminant animal, apart from milk consumed previous to weaning. The weight-reduction plan shall be derived solely from forage consisting of grass … Animals can’t be fed grain or grain byproducts and will need to have steady entry to pasture through the rising season.”
In different phrases, grass-fed cows can eat solely grass. All cows begin life consuming grass. Whereas farming practices fluctuate, typically cows begin nursing, grazing, and dwelling in pasture for the primary six months or so of life. Then conventionally raised cattle are moved to feedlots for 3 to 4 months (typically extra) the place they’re fed grain, a extra economical method of getting them to market.
There’s nonetheless appreciable variation between grass-fed beef although, even “grass-finished beef.” Seems the definition of “grass” varies. The most effective grass-fed beef tends to remain at pasture (ideally natural pasture that is not sprayed with pesticides), whereas the way more frequent grass-fed beef you discover prepackaged at your native grocery store is shipped to feed heaps and fed grass pellets. The easiest way to get grass-fed beef that you already know comes from cows that truly ate grass is to get to know your native ranchers and household farms. If you do not have native ranchers, that is the place this information is available in.
What is the Distinction?
Typically talking, grass-fed beef has extra advanced flavors and has much less fats. Particular person examples fluctuate wildly. Grass-fed beef has a stronger taste. Some individuals dislike it, describing it as “gamy” or “barnyard-y.” In my expertise testing for this information and extra broadly, it comes right down to what you are used to. Having eaten lots of grass-fed beef, I discover grain-fed beef bland.
A key level to grass-fed beef: It often cooks quicker. In my expertise, part of the rationale individuals say grass-fed beef is hard is that they overcook it. Be sure you get a great meat thermometer. I just like the Thermapen One ($110), however this cheaper alternative may also get the job completed.
One factor that deserves disputing is the concept that grain-fed beef is extra marbled with fats (and subsequently has higher taste). In my expertise, that is false. It isn’t the grass, it is the breed of cattle. For this reason Wagyu beef is wanted; it’s a breed with excessive ranges of marbling. Crowd Cow has a good blog post explaining how components like cattle breed have an effect on marbling and the way to decipher the USDA score system for marbling. My suggestion is to attempt some grass-fed beef from numerous sources to get a way of what it is like. When you prefer it, order extra. If it is to not your liking, do not trouble.
