The Flavor Difference Between Grass-Fed And Grain-Fed Beef
NEWS
By MATTHEW LEE
The saying “you are what you eat” applies to cows, too. What the animal consumes has a very noticeable effect on how the beef tastes once it’s pan-seared or herb-roasted.
Since grains are more nutrient-dense than grass, meat from grain-fed cows tends to have prominent white streaks of fat and marbling, resulting in rich flavor and tender texture.
On that note, the USDA grades beef cuts based on marbling, so grain-fed beef often makes up a large portion of premium meat selections like USDA Prime and Choice in supermarkets.
Conversely, a grass-fed cow’s meat tends to be leaner, firmer, and less juicy, with less impressive fat and marbling. Its meat tastes gamy and earthy due to the greens in its diet.
However, there are exceptions where grass-fed beef can rival the grain-fed one. For example, Angus beef raised on high-quality pastures often has remarkably beautiful marbling.
Such Angus cattle have access to abundant grass in vast grazing areas. Since they don’t trod far for food, the lack of exercise results in fat accumulation, and thus the marbling.
