The Truth About Grass-Fed Beef

In the United States, the vast majority of cattle spend nearly their entire lives grazing grass on extensive rangelands.

The tide is changing. American consumer sentiment is moving back to a preference for natural, whole, unprocessed foods. In this change, some misinformation lingers, in particular on social media. Influencers often split the baby by encouraging followers to eat beef so long as it is “grass-fed.”

But that term, “grass-fed beef,” is a little misleading.

In the United States, virtually all beef is grass-fed. The vast majority of cattle spend nearly their entire lives grazing grass on extensive rangelands.

One of the reasons for this is practical. The American West, where most beef cattle is raised, has large areas of rangeland that are not arable. In other words, they cannot be used for row crops. Cattle are able to turn human-inedible roughage into nutritious protein. It would not be economically feasible to feed cattle purchased feed their entire lives. The unique geography of the expansive and rugged American West suits grazing and raising ruminant livestock.

The difference is whether the cattle are grass-finished or grain-finished. If you want to purchase beef from cattle that have been grass-fed for their entire lives, look for a “grass-finished” label. “Grass-fed” is misleading because virtually all cattle raised in the U.S. spend the majority of their lives grazing grass.

Most cattle in the U.S. are sent to a feedlot or finishing facility for the last 3-4 months of their lives before they are slaughtered. At the feedlot, they are fed a higher percentage of grain or corn.

Consumers tend to prefer grain- or corn-finished beef. Most like the marbling and flavor. It also takes less time for cattle to reach peak condition and size on grain as opposed to grass, because grain is much more caloric. When cattle are fed grain at a feedlot, they do not have to move to graze their calories, which allows for less energy expenditure and quicker weight gain.

Cattle can also be grass-finished. This meat is typically leaner and more gamey, but some consumers prefer this method of cattle production for various environmental or health reasons. Some even prefer the taste of grass-finished beef.

Whatever your reason or your preference, know that cattle raised in the U.S. spend all or most of their lives on grass, grazing extensive rangeland.

So how do I know the beef I’m buying was raised in the USA?

Right now, unless you buy directly from a producer, you can’t.

Meat can be labeled a USA product if it was raised elsewhere and merely packaged in America.

A new USDA rule finalized in March 2024 will require “Product of USA” or “Made in the USA” labels are only on meat, eggs, and poultry from animals that were born, raised, slaughtered, and processed in the United States. But this rule doesn’t go into effect until January 1, 2026.

Even then, this labeling will be voluntary. Many ranchers want mandatory country of origin labeling legislation, or MCOOL. This will require all meat to be labeled with its country of origin by default.

Of course, you can always buy direct from ranchers to be sure you are supporting American producers and that you know how your food was raised.