The USDA, responsible for overseeing beef production in the United States, defines grass-fed beef as meat from ruminant animals that consume grass and forage throughout their lives, with the exception of milk consumed before weaning. The diet should solely consist of grass-derived forage, and animals cannot be fed grain or grain byproducts. Furthermore, they must have continuous access to pasture during the growing season.
Typically, grass-fed cattle begin their lives consuming grass. Though farming practices differ, most cows start by nursing, grazing, and living on pasture for their first six months. Conventionally raised cattle are usually transitioned to feedlots for three to four months, and sometimes longer, where they are fed grain. This method is a more cost-effective way to prepare them for the market.
Significant variation exists within grass-fed beef, including “grass-finished beef.” The definition of “grass” can differ. Superior grass-fed beef often comes from cattle that remain on pasture, ideally organic pastures free from pesticide spraying. More commonly, grass-fed beef available prepackaged in supermarkets is from cattle sent to feedlots and fed grass pellets. To ensure that grass-fed beef is genuinely from grass-fed cows, it is advisable to become acquainted with local ranchers and family farms. In the absence of local ranchers, a guide can assist in locating genuine grass-fed beef sources.
