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, except milk consumed previous to weaning. The food regimen shall be derived solely from forage consisting of grass … Animals can’t be fed grain or grain byproducts and should have steady entry to pasture throughout the rising season.”
In different phrases, grass-fed cows can eat solely grass. All cows begin life consuming grass. Whereas farming practices fluctuate, usually cows begin nursing, grazing, and residing in pasture for the primary six months or so of life. Then conventionally raised cattle are moved to feedlots for 3 to 4 months (generally 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. One of the best grass-fed beef tends to remain at pasture (ideally natural pasture that is not sprayed with pesticides), whereas the far more frequent grass-fed beef you discover prepackaged at your native grocery store is shipped to feed heaps and fed grass pellets. One of the best ways to get grass-fed beef that you recognize 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?
Usually talking, grass-fed beef has extra complicated flavors and has much less fats. Particular person examples fluctuate wildly. Grass-fed beef has a stronger taste. Some folks 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 sooner. In my expertise, part of the explanation folks say grass-fed beef is hard is that they overcook it. Be sure to get a very good meat thermometer. I just like the Thermapen One ($110), however this cheaper alternative will even get the job finished.
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 is not the grass, it is the breed of cattle. This is the 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 how one can 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. In case you prefer it, order extra. If it is to not your liking, do not hassle.
