Grass Fed Beef

Get the Answers: what's in your beef?

Not too long ago consumers asked, “Where’s the beef?” Now public scrutiny has turned toward what’s in our beef and how is it being raised, and people are asking if grass-fed beef is really worth the price. Spokeswoman Marilyn Noble of the American Grassfed Association (AGA), a producers’ organization, answers questions:

What is grass-fed beef?

The AGA defines grass-fed products as those from animals (including cattle, bison, goats and sheep) that have eaten nothing but their mother’s milk and fresh grass or grass-type hay from birth to harvest—all their lives.

What are the flavor, texture and health benefits of grass-fed beef steaks as compared with organiclabeled steaks*, grain-fed and/or “regular” storebought steaks?

Grass-fed steaks have a meatier flavor than their grain-fed counterparts, and that flavor depends upon the breed of the animal as well as the types of grasses in the diet. It’s a bit like the concept of terroir in wine: Different places and different pastures will create different flavors in the meat. Grass-fed meat should never taste gamey or “off”— if it does, it may have something to do with the age of the animal and/or the handling of the meat during processing. The texture will be firm and perhaps a little chewier than a grain-fed steak, but with proper cooking, it shouldn’t be tough or dry. As far as health benefits go, grass-fed beef is considerably leaner than grain-fed, and the fat it does have is higher in beneficial omega-3 fatty acids and conjugated linoleic acid (CLA), which research shows helps combat certain cancerous growths, insulin resistance and inflammation. Grass-fed beef is also lower in saturated fats and contains higher percentages of vitamin E, beta-carotene, riboflavin and thiamine and the minerals calcium, potassium and magnesium. In addition, grass-fed cattle are never fed antibiotics, growth hormones or animal by-products such as chicken feathers and manure.

What should one look for when buying grass-fed-beef steaks?

In general, grass-fed cuts may be a little smaller, and the meat will be a darker red than grainfed due to a higher percentage of pigments in the naturally lean, athletic cattle. You won’t see as much fat, and the fat you do see may be a little bit on the yellowish side, again from the beta-carotene and other pigments in the grass-fed diet.

What is the best way to grill grass-fed beef and what are the best cuts?

If you’re grilling a steak, let it come to room temperature, then sprinkle liberally with salt about 15 minutes before it goes on the heat. Grill over high heat for about three minutes per side for a one-inch thick steak. That will give you a medium-rare result. If you want it medium, move it to a cooler part of the grill and cover for another couple of minutes. After the steak comes off the heat, let it sit for about 10 minutes so that the juices move back through the meat. I would never recommend cooking a grass-fed steak to well done—you’ll cook the moisture right out of it and it won’t be good. If you prefer your meat well done, use a different cut, like a sirloin roast, and a slower cooking method, like braising. The most tender cuts are the best for grilling: tenderloin, rib-eye, strips and top sirloin.

Have you seen an increase in people buying grass-fed beef?

While no one tracks grass-fed statistics as a separate category, it seems the industry has hit the tipping point with consumers. The Hartman Group, a market research firm concentrating on health, wellness, food and sustainability, noted that grass-fed meats, along with boutique butchers and heirloom pork, are among the top food trends in 2012. Anecdotally, there seems to be increasing interest from the media and from chefs, restaurateurs and consumers over even a year ago. You see grass-fed noted on menus more often, and it’s easier to find in higherend grocery stores and butcher shops.

So why does grass-fed meat cost more?

It takes longer to produce grass-fed meats, so the cost on a retail level will generally be higher than commodity beef, which is raised to be brought to market quickly. People who are committed to grass-fed are dedicated to creating the highest-quality, healthiest and most environmentally sustainable product they can achieve, all while making a modest profit. Consumers can save money on grass-fed meats by buying in bulk from a rancher, farmer or purveyor they know and trust. Buying a half or quarter of a beef brings the cost way down.

*Organic steaks must adhere to the USDA National Organic Program’s standards for livestock, which includes ensuring that the cattle are antibiotic- and growth-hormone– free and 100 percent organic-feed–fed and have access to grazing outdoors.

Where to Buy

For more information on where to buy grass-fed beef, log on to americangrassfed.org for a list of producers.

Alternatively, visit or buy online from these local purveyors:

A & A Fine Foods
191 Main St.
Lincoln Park
973.633.7878
aafinefoods.com

D’Artagnan Inc.
280 Wilson Ave.
Newark
800.327.8246
dartagnan.com

Fossil Farms
81 Fulton St.
Boonton
973.917.3155
fossilfarms.com

Mini Mac Farm
273 Pleasant Grove Rd.
Long Valley
973.713.9770
minimacfarm.com

Whole Foods Market
various locations
wholefoods.com