Grass Fed Beef What You Need to Know
The term “grass fed” has really stormed its way through the beef industry. In fact, the terms has created a strong buzz with people who wish to eat ranch raised, hormone/antibiotic free, all natural meat. But, with so many broad meanings to what the term truly means, there is still much confusion in the market place.
Did you know that when you are buying meat on-line or in a supermarket, the “grass fed” term on the package does not necessarily mean that what you’re buying is 100% grass fed beef? In fact, the US government has recently done away with the standards relating to grass fed beef and no longer requires producers to live up to a specific protocol when using that term. The term “grass fed” still remains legal to use for marketing purposes, but in reality, it may not mean what you think it does. The question remains, is that good or bad?
Digging a bit deeper, the term “grass fed” beef began to represent the concept of beef raised in open spaces on a ranch (grass as the primary diet) versus raised on a feedlot. Designed and overused by marketers, the term has resonated with consumers who are focused on natural and healthy alternatives. On the other hand, the term “grass fed,” to an experienced beef buyer brings out thoughts of tough, stringy meat, with no flavor, from an old cow who’s time has passed.
Experienced beef buyers have a hard time paying such high prices for beef that is inconsistent, lacks flavor, and oftentimes not enjoyable. This article is designed to provide information to educate and clarify the grass fed concept.
Tail of Two Extremes
To help decrease the confusion we will create two terms to represent two extremes of the grass fed beef concept, while making the terms more descriptive and representative. On one side of the equation you have “grass only” beef and on the other side you have “on the grass” beef.
Grass Only
Cattle that are raised on “grass only” have spent their entire life cycle consuming only grasses, hay, and forage matter that they have found on pasture. No supplemental grains have been used to improve the cattle or increase the yield and quality of beef. There have been studies that speak to the incremental health benefits of cattle having grass in their diet.
According to a study conducted by the U.S. National Library of Medicine, “Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability.”
Dairy cattle are an easy place to find cows that are grass only. Once the cows reach an old age and have dried up, they are often used for ground beef. However, due to their age, obtaining steaks is prohibitive by law. Grass only steers provide steaks and other beef cuts. In order for a “grass only” steer to be ready for processing, it typically has to reach an age of between 26-36 months.
“Grass only” steak and ground beef is typically leaner, but due to the age it is considered less tender and lower quality, in terms of tenderness and texture. Additionally, it is difficult to produce a consist product when the cattle are grass fed only. At times the final product may be usable, but in other cases the combination of the age, lack of marbling, and other effects may make it undesirable to eat. Not to mention, cattle over 30 months of age cannot legally yield T-bones, due to the risk of mad cow disease.
On the Grass
Cattle “on the grass” means spending their entire life on grassy pastures. A large percentage of their diet consists of grass, hay, and other forgeable plant matter. The difference is that these cattle may be supplemented with small amounts of all-natural grain to naturally improve the health and development of the animal. The purpose of supplementing is to produce high quality cuts of beef while still obtaining the benefits of being on the grass their entire lives. By supplementing with all-natural grain, producers can help decrease the time taken to process the steer. Thus, creating a cut of beef that is leaner and healthier than grain by itself. This gives beef the flavor and tenderness produced from a younger animal.
Research shows that there are benefits for the cattle being on the grass but no additional health benefits for a grass only diet.
What’s the Best Type of Beef to Buy
Of course, the answer is always “it depends.” When you buy beef, you’re buying flavor, texture, tenderness level, and quality. Maybe it is leanness, price, or even convenience. Each method of raising cattle has a different final product, and having the right information helps you understand what type of cattle matches the type of beef you want to eat.
Generally, “grass only” beef is less tender with less marbling, but very lean. Beef that was raised on the grass (but supplemented with small amounts of all-natural grain) is more tender, has a more appealing texture, and has slightly more marbling, but still leaner than grain fed only.
What’s important to most people is that their beef came from cattle that were:
What’s important to most people when eating beef is:
In our experience, to produce beef that meets people’s expectations and is consistent with what people typically want in an all-natural meat, is to get it from cattle who were:
Get to Know Your Cattle Rancher
Knowing where your beef came from is really the only way to truly know what you’re getting. Having the ability to contact your beef supplier directly, visiting their website, following them on social media, or even being allowed to visit their ranch are all important factors in choosing who to let feed you. The more you are able to ask, the better decisions you will be able to make when it comes to eating the right beef for you.
After all, food is a very intimate aspect of our lives. What you put in your body directly affects your health, mood, and even your overall well-being. Think about your diet in these terms. What we put into our mouths is essentially what becomes a part of us. Knowing where your food comes from and how it was produced is key to remaining conscious of the overall health of you and your loved ones.
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At JT2 Beef, our mission is simple: to provide individuals like you with access to all-natural, pasture-raised beef that's free from hormones, antibiotics, and steroids. We are dedicated to ensuring that our cattle lead happy, stress-free lives, and we achieve this by controlling every aspect of their upbringing right here on the JT2 Ranch.
Why JT2 Beef Stands Out:
Our commitment to quality starts with the source. Our beef comes straight from the lush green pastures of East Texas, ensuring a genuine farm-to-table experience.
Our cattle spend their time right here in the plush, green, beautiful hills of East Texas. The cattle experience the benefits of the warm, green, grassy climate traditional to East Texas.
Our cows thrive on a primarily grass-based diet, supplemented with about 2% Certified all-natural grains. This balance ensures their well-being and contributes to the exceptional taste of our beef.
We take pride in the fact that our cattle are never exposed to growth hormones, antibiotics, or steroids. Our beef is free from preservatives before packaging, maintaining its natural integrity.
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