GRASS- FED BEEF:  MAKING AN INFORMED DECISION

Grass-fed beef has been gaining popularity in recent years as consumers become more conscious of the health and environmental impacts of their food choices. This article aims to provide insights into what grass-fed beef is, its benefits, and how to make an informed decision when choosing between grass-fed and conventionally raised beef.  

My first experience with grass-fed beef began 15 years ago. The company I was with took on a line of grass-fed products.  As an avid health enthusiast at the time, as well as a butcher who had been in the industry for over 30 years, I took it upon myself to do some research and explore the grass-fed industry. I soon found that some of the marketing and merchandising techniques were somewhat misleading.  In order for grass-fed beef to deliver the health benefits it claims, that being a higher omega-3 fatty acid profile, it needs to be grass FINISHED, which means a grass diet for all of its life, which comes with a higher cost to the producers.  With an increase in popularity and demand, coupled with relaxed USDA regulations, the industry recognized a niche target consumer to exploit.  They are able to market a product as “grass-fed” even though it has been grass-fed for only a limited time during its life. This practice is most cost-effective for the producer, enabling a lower cost to the consumer while not quite delivering the health benefit claims. On the other hand, conventionally raised beef is fed a soy/corn-based diet, which produces a higher omega-6 fatty acid profile. The American diet is often regarded by many dieticians and nutritional experts as having a high omega-6 to omega-3 ratio. They recommend food sources, especially proteins, such as grass- FINISHED beef and wild-caught salmon because they are rich in omega-3 fatty acids.     

Grass-fed beef is known to be lower in saturated fats and calories compared to grain-fed beef. It also contains higher levels of omega-3 fatty acids, antioxidants, and vitamins such as beta-carotene and vitamin E. The production of grass-fed beef is generally more sustainable and environmentally friendly than conventional beef production. It promotes biodiversity, reduces greenhouse gas emissions, and helps to preserve grasslands. Grass-fed cattle are typically raised in more natural and humane conditions than feedlot cattle. They have the freedom to graze and exhibit their natural behaviors, leading to better animal welfare standards.

When choosing between grass-fed and conventionally raised beef, there are several factors to consider:

1. LOOK FOR CERTIFICATIONS: The term “grass-fed IS NOT REGULATED BY THE USDA! This is where the ambiguity and shiftiness come in to practice throughout the industry so it’s essential to look for certifications from reputable organizations such as the American Grassfed Association  American Grassfed Association | americangrassfed or the Certified Grassfed by AGW  Certified Grassfed by AGW – A Greener World to ensure that the beef meets specific standards.
2. READ THE LABELS:  Pay attention to labels when purchasing beef. Look for labels such as “100% grass-fed” or “grass-finished” to ensure that the cattle were solely fed a grass diet throughout their lives.
3. ASK QUESTIONS: When buying beef from local farmers or butchers, don’t hesitate to ask questions about how the cattle were raised and what they were fed. Transparency is key in making an informed decision.
4. CONSIDER THE PRICE: Grass-fed beef tends to be more expensive than conventionally raised beef due to higher production costs. It’s essential to consider your budget and prioritize purchasing grass-fed beef when feasible  

So, if grass-FINISHED beef is what you’re looking for, there are no guarantees in finding it at most local supermarkets or butcher shops, however there are two good sources in Rhode Island/Southeastern Ma to be considered.  Blackbird Farm LLC and Oake Knoll Farms | Grass-Fed, A2, Raw Ayrshire Cow Milk | Foxboro, MA

So next time you’re considering a grass-fed beef product make an informed decision. READ the labels carefully and ask questions. If you’re in it because of the health benefit it offers it has to be grass FINISHED. If you can’t obtain that confirmation, most likely it is not. If you like grass-fed beef only for the flavor and price point and not necessarily for the health benefit, then great, enjoy!

Tom Pino

Tom’s journey as a butcher began during the years in the mid-70s, marking the onset of a remarkable 49-year career in the meat industry. Starting as an apprentice in 1981, he immersed himself in the art of butchery amidst supermarkets. His career trajectory took him from mastering meat cutting to assuming management and merchandising roles across five major companies in southeastern New England. His expertise in meat and his dedication to the craft led him to embrace the BBQ fever in the early 2000s. He acquired a basic horizontal offset smoker and began his journey as an amateur pit master. Tom’s passion for BBQ grew as he experimented with modification techniques to enhance smoker performance. Tom’s profound knowledge of meat and his love for BBQ have seamlessly merged.

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