Grass-Fed Livestock

Interest in grass-fed rather than grain-fed beef and other meats stems mainly from two sources: concern about humane treatment of the animals, and dietary concern about the higher fat content of grain-fed meats. For this reason, production of grass-fed meat has increased in recent years. Grass-fed meats have markedly different flavor and texture characteristics, however, and chefs should be aware of these differences.

In general, grass-fed meats contain many flavor and aroma compounds not found in grain-fed meat, because these compounds are absorbed from the grass and other plants the animals eat. As a result, the meats have a stronger taste. Also, they are somewhat tougher and chewier because the muscle tissue is lower in fat, or marbling. By contrast, grain-fed meats have more of the taste that we think of as “beefy,” because this flavor is derived from the meat’s higher fat content.