Grass Fed Beef FAQ


The USDA definition of "grass fed" (as opposed to grain fed) is meat obtained from cattle that were raised, after weaning, on a diet of grass (and other forage, like clover) situated in pasture and, when fresh grass is unavailable, hay.

Healthy for People   Grass fed meat is lean, contains a high percentage of good fats – Omega 3s and CLA — and beneficial antioxidant vitamins and minerals.

Healthy for Animals  Feeding cattle a diet rich in grains creates an acidic environment in their digestive systems, leading to disease and the need for treatment with antibiotics.  Not so with grass fed.


Grass fed products tend to be much lower in total fat than grain fed products. For example, a sirloin steak from a grass fed steer has about one half to one third the amount of fat as a similar cut from a grain fed steer.  

In fact, grass fed meat has about the same amount of fat as skinless chicken or wild deer or elk.

The benefit to a diet high in Omega-3 is a lower risk of heart attacks, high blood pressure, schizophrenia, depression, attention deficit and Alzheimer's disease.

For example, a 12-ounce steak from a grass fed animal would not only have 1/3 as much fat as a grain fed animal, it would have 200 fewer calories, and six times more Omega-3. And there's more. Meat from pastured cattle has up to four times the amount of vitamin E than meat from feedlots, and is much as five times higher in Conjugated Linoleic Acid (CLA), a nutrient associated with lowering cancer risk.