Grass Fed or Grain Fed Beef?

“You become what you think. You are what you eat. “- Barbara Cartland. Choosing the right type of beef for your family is a personal choice. As we approach another Christmas many persons are undecided what they will prepare for their Christmas dinner. Christmas has a special flavor and for a significant number of individuals what goes on the dinner plate at Christmastime must also be special. Chicken tends to be a stable for many families. It has been this way due to the affordability and versatility of this protein. However, beef is also very popular; in fact roasted beef has been a favourite at Christmas for many. Cattle are ruminants which mean their diet must contain forages, like grass and hay. Food is always part of human activity and social gatherings; whether it is a funeral, baptism, wedding, birthday party, graduation ceremony or family reunion. Food can also be part of cultural identity. Some foods are eaten in some cultures; while in other cultures the same foods are not eaten due to religious or cultural beliefs and practices. Beef is meat derived from cattle, especially domesticated cattle that include cows, bulls, steers, and calves. It is one of the most popular forms of meat worldwide and a good source of protein in various diets. Cattle Industry. The global beef market size was valued at USD 430.23 billion in 2024 and is expected to reach from USD 455.18 billion in 2025 to USD 714.61 billion by 2033. The traditional practice of the cattle industry to fatten livestock on a grain-based diet originated in the 1950s. Currently, about 80% of cattle in the United States are raised this way. As cattle become older, they become less efficient in converting feed to muscle or meat. Grain has more energy than a forage diet of grass or hay, and allows cattle to maintain higher growth rates. There was a time when animals roamed the earth and ate grass as they so desired. However, most animals are now forced to eat grains which are made up of various ingredients. Grass-fed beef comes from cows that eat mostly grass. In countries where beef is mass-produced, such as in the United States of America, cattle are usually fed grain. However, grass-fed beef is common in many other countries, such as Australia. The calves are born in the early spring, drink milk from their mothers, and are then allowed to roam free and eat grass or other edible plants they find in their environment. This continues for about 7–9 months. After that, most conventionally raised cows are moved to feedlots. Large feedlots are called concentrated animal feeding operations (CAFOs). There, the cows are kept in confined stalls, often with limited space. They are rapidly fattened with grain-based feeds that are usually made from a base of soy or corn. Typically, their diet is also supplemented with small amounts of dried grass. The cows live in these feedlots for a few months before being brought to a slaughterhouse. Most cows in the United States are forced to eat unnatural diets made from corn and soy, which fattens them quickly this artificial diet, affects the taste of the beef. Grass Fed Cows. A grass-fed animal requires more time on feed to reach a target weight. As a result, the meat has less marbling. Marbling is the fine flecks of fat that appear within the muscles of red meat (also referred to as intramuscular fat). It’s deposited unevenly throughout the body, with most found at the front in cuts like scotch fillet, rib eye, and blade. Grass-fed cattle are typically leaner with lower fat and calories. American grass-fed beef consumers are health conscious, enjoy variety, and seek a high-quality product. They associate grass-fed beef with being more natural and being of a higher quality. They also consider it to be better for the animal and their personal health. Grass-fed beef is higher in vitamins and antioxidants with double the amount of omega-3 fatty acids as grain-fed beef. What a cow eats can significantly affect the nutrient composition of its beef. This is particularly evident when it comes to fatty acid composition. Grass-fed beef usually contains less total fat than grain-fed beef, which means that gram for gram, grass-fed beef contains fewer calories. The composition of fatty acids within the meat is also different. Grass-fed beef contains about twice as much conjugated linoleic acid (CLA) as grain-fed beef. CLA has been shown to improve functions in the body and is also considered to possess anti-carcinogenic, anti- obese, anti-diabetic, and anti-hypertensive properties. This means CLA can be effective in preventing lifestyle diseases or metabolic syndromes. Grain Fed Beef. Most cattle start their lives in a similar way: calves are born on pasture and remain there until they are weaned from their mothers. Whereas grass-fed cattle continue to have access to pasture land, grain-fed cattle are moved to live on large feedlots. Most grain-fed cattle eat a combination of grain, corn, soy, corn byproducts, and additional supplements. The amounts of ingredients in grain-fed cattles’ diets have been fine-tuned over many years in order to promote faster and healthier growth in beef cattle. Grain-feeding systems are the most commonly used throughout the world as it makes the cattle bigger and increases the amount of marbling, which is what’s responsible for much of the beef’s flavour and tenderness. Whereas grass-fed cattle tend to have a leaner, darker colored fat with less marbling, grain-fed beef tends to have whiter colored fat. The result can be a noticeable difference in flavour. Below are some of the pros and cons of grain-fed beef. Knowledge is Power. As consumers it is very important that we take the time to educate ourselves. The global beef market is seeing a strong rise in demand for premium and organic meat as consumers become more health-conscious and environmentally aware. Many people, especially in developed regions like North America and Europe, are willing to pay extra for high-quality, grass-fed, and organic meat, which they view as healthier and more sustainable. Organic beef is generally considered better for health since it usually has fewer antibiotics and hormones. What “no-hormone” or “hormone-free” beef really means is that no hormones were given to the cow during its lifetime. This is an important distinction, as all cattle consume and receive natural hormones through the food they eat. That goes for grass-fed and grain-fed cows. Since grass-fed cattle stick to a more natural diet of 100% grass and don’t end up being fed, they don’t typically need any antibiotics nor do they benefit from hormones throughout their lives, which some grain-fed cattle do receive. While this might be viewed as healthier for both the cattle and the consumer, it does cause grass-fed cattle to be a bit smaller than their grain-fed relatives (hormones increase hunger). The term grass-fed isn’t clearly defined. Grass-fed cows eat (mostly) grass, while grain-fed cows eat (mostly) an unnatural diet based on corn and soy during the latter part of their lives. To maximize growth, the cows are often given drugs, such as antibiotics and growth hormones. As of January 1st, 2017, the Food and Drug Administration (FDA) passed new legislation known as the Veterinary Feed Directive. According to this legislation, antibiotics that are considered important in human medicine need to be administered under the oversight of a licensed veterinarian and cannot be used for growth promotion. Both grain- and grass-fed beef are highly concentrated sources of nutrients. Beef is loaded with vitamin B12, B3, and B6. It is also rich in iron, selenium, and zinc. In fact, meat contains almost every nutrient that you need to survive. Choosing either grain or grass-fed beef comes down to personal preference regarding cost, taste and nutritional benefits. In the words of Michael Pollan, food is not just fuel. Food is about family. Food is about community. Food is about identity. We nourish all those things when we eat. Wayne Campbell is an educator and social commentator with an interest in development policies as they affect culture and or gender issues. waykam@yahoo.com @WayneCamo © #beefindustry