Pasture Raised vs. Grass Fed Beef - What’s The Difference
Discover > Farm to Table Eating in Texas > Pasture Raised vs. Grass Fed Beef - What’s The Difference
In Texas, farmers' markets, grocery stores, and online meat shops frequently display the labels “grass-fed”, “grass-finished”, and “pastured” on their beef (What wine goes well with beef?) products. But what do these terms mean? And why should I care about them?
Admittedly, these labels do make purchasing a nice cut of beef a slightly more tricky challenge. But it’s safe to say, it’s always best to make an informed decision when it comes to the meat you eat, rather than just purchasing something because of its fancy-shmancy stickers. And at TexasRealFood, we know the importance of being aware of what’s in our food.
Explore our comprehensive grass-fed beef resource for valuable information, tips, and insights on the benefits of choosing grass-fed beef for a healthier and more sustainable lifestyle.
Labels on Beef Products and What About Them?
Nowadays, especially here in Texas, there are many different approaches to raising cattle. And whether you’re intrigued about nutritional value or looking for a good price-to-weight ratio, looking at labels can naturally give you good insight into your beef product.
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But why are there so many labels? Well, that’s because there’s currently no existing enforcement on the regulation and monitoring of labeling claims. As a result, this sows confusion amongst consumers who are unaware of the meaning of the terms slapped on beef products. Sometimes, these labels seem to indicate a much healthier cut, when really the product has virtually the same nutritional value as any piece of beef produced in a commercial meat factory.
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Grass-finished beef is sourced from cows that have consumed shrubs, plants, and grass for the entirety of their lives. The label “grass-fed”, however, refers to cattle that have eaten both grass and grain while they were raised. And grain-fed? This term means cattle have consumed grain for the entirety of their lives, which many sources state affects the quality of the meat.
These labels are thrown around a lot these days. So, we decided to look further into the first two of these cattle-raising approaches utilized across Texas: grass-fed and grass-finished.
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Grass-Finished Beef
There’s a common misconception that grass-finished and grass-fed beef are the same thing –– but the two are very different. Grass-finished refers to cattle farmers who solely feed their cows plants, shrubs, and grass, often allowing their livestock to graze freely through rotational grazing. When the cows are allowed to roam freely in fields, rather than being kept in stress-inducing feed-lots, they are also referred to as pasture-raised.
Pros and Cons of Grass-Finished Beef
Leaving cattle out to pasture in open fields means grass-finished meat has plenty of merits. You can expect that beef sourced from pasture-raised cows is leaner, as the cattle can freely move about. This kind of meat is also packed with higher levels of conjugated linolenic acid (CLA), which helps with weight loss. It also boasts four times the amount of omega 3 fatty acids as regular beef, meaning grass-finished beef benefits your cardiovascular health, skin health, hormonal health, and cognitive function, as well as the human body’s anti-inflammatory function. And if that wasn’t enough, it also has higher levels of potassium, magnesium, and vitamins E and B.
The only downside to grass-finished beef is its more costly price. As a result, for many families, this meat product is too expensive for regular consumption. This is why whenever I choose to pay for it, I always make it a point to source my grass-finished beef from sustainable cattle farms in Texas.
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Grass-Fed Beef
Grass-fed beef is produced from cattle that are raised on a diet of grass and grain (corn, barley (how long does barley last?), or a mix of the two). In the state of Texas, and across the US in general, this raising method is more common than grass-finished practices. The cow starts on its mother’s milk and is eventually put to pasture until it reaches a certain maturity level and is shifted to a diet of grains.
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After this, the cattle are put into feedlots, where they stay for around 60–200 days. The main goal for cattle farmers at this stage of cattle raising is to build up muscle mass and ensure an efficient rate of growth.
Grass-fed cattle raising is far more practical for many farmers as it requires less space and is less reliant on climate.
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The Good and the Bad of Grass-Fed Beef
So, what are the pros and cons of grass-fed beef? Well, it packs the same set of nutrients and vitamins as grass-finished beef but to a lesser extent. It’s widely available – you can get this kind of beef from virtually any grocery store or butcher’s shop throughout the state. This wide availability is due to the fact that cattle raisers factor in the time it takes to bulk up their livestock before they can be sold at market.
And because it’s common, grass-fed beef can be bought on the cheap and is the go-to for most people on a tighter budget. Nevertheless, despite the allure of its relatively low price, grass-fed beef has quite a few drawbacks compared to its ethically superior grass-finished counterpart. A mix of growth hormones, antibiotics, and, for some cattle farms, inhumane raising conditions ultimately contributes toward saleable meat with a reduced nutritional value.
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So, What Now?
When it comes to buying your beef, it all boils down to how much you’re willing to spend. If you’re like me and consider high-quality meat one of your top food-based priorities, then the decision’s clear. Both the overall taste and nutritional content of grass-finished beef make selecting it at a butcher’s shop a no-brainer for me. That being said, I’m not looking to slow-cook a giant grass-finished rack of ribs while paying an arm and a leg for it. Instead, in order to be reasonable with my dollar, I consume premium meat in small amounts paired with easy-to-get vegetables. Think grass-finished Wagyu beef tips stir fried with fresh, crunchy broccoli. In all honesty though, I’m certainly not too proud to shy away from grass-fed beef –– especially if it were served to me as part of a juicy 12-hour smoked holy trinity platter. Heck, a Texan barbecue is a Texan barbecue.
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