Grass-Fed Beef Facts: Breaking Misconceptions

Discover > Farm to Table Eating in Texas > Grass-Fed Beef Facts: Breaking Misconceptions

Grass-fed beef (how long does beef last?) is a topic that’s spiking in popularity around US kitchen tables, particularly in Texas, America’s cattle production capital. Grass or grain is the question of the hour, leaving many consumers baffled by a slew of common misconceptions about grass-raised American beef. Today, we shall attempt to clear grass fed beef facts, The air surrounding the pros and cons of modern grass-fed cattle. 

Myth #1: Grass-fed Meat is Tough 

One of the most rampant misconceptions about grass-fed beef is that it’s doomed to a tough texture. While grass-fed meat does sport less fatty “marbling” than that produced from conventionally raised cattle, fat content has little to no effect on the juicy tenderness of a cut of grass-fed beef. When prepared correctly, pasture-raised steak often boasts even more flavor than its corn-fed, grocery store counterpart, while maintaining that melt-in-your-mouth texture we all crave. 

Myth #2: Grass-fed Beef is Difficult to Prepare

The idea that grass-fed beef requires unparalleled skill to prepare is rooted in one simple error — overcooking the meat. As with any cut of beef, grass-fed meat should be carefully prepared at the correct temperature to enhance its juicy flavor and tender texture. When cattle are fed a grass-fed diet, their meat is much leaner, requiring only a medium doneness to be ready for the plate. The more time left on the grill, the higher the risk of a dried-out burger or steak. 

Myth #3: Grass-fed = Gamey 

Ultimately, this one comes down to a matter of taste. However, frequently in blind taste tests, many find it difficult to pin down a noticeable difference. Grass-fed beef tends to have a meatier, richer flavor, but for many connoisseurs, that’s the point. According to Chef Dan Barber, author of The Third Plate: 

“Grain-fed beef is stripped of any sense of place. Of course, there’s still variation—based on the breed, aging process—but for the most part, a grain-fed steak tastes the same whether it’s raised in New York or New Mexico. Grass-fed beef tastes different based on the pasture where the cattle were eating, which means it varies by farm and even time of the year.” 

Myth #4: Grass-fed Beef is Inaccessible 

Sadly, food deserts are an undeniable issue throughout America. From low-income urban communities to rural, isolated regions, many consumers struggle to find access to healthy, affordable food. Local farmers’ markets are an excellent solution when available, offering fresh grass-fed beef from small-scale local producers. Here in Texas, several family farms offer home delivery for grass-fed beef and other sustainably raised products, straight to your front door. 

Do you know some Grass-fed beef facts or other myths surrounding it? Let us know in the comments.

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