Grass-fed Beef

Join fourth-generation cattleman Will Harris and "Fan Favorite" Chef Kevin Gillespie on Will's ranch as they discuss what makes grass-fed beef unique.

Most grass-fed ranchers are either independent, selling beef from their own property, or they join small, locally focused producer groups. We've sought out partnerships with a variety of regional and local grass-fed ranchers, including many family farms, with the goal of helping bring grass-fed ranching back into the mainstream because of its positive impact on the cattle, the environment and how it supports local communities.

The Scoop on Grass-fed

• Grass-fed beef ranching is not only good for the animals, but involves managing natural resources and supporting local producers. Here's how.

  • Good for the animals. Grass-fed cattle eat what their systems process readily and they live in a more natural habitat.
  • Manages natural resources. Vegetation on properly managed pasture helps to maintain the soil, filters and controls run-off.
  • Supports local producers. Most grass-fed ranchers are either independent, selling beef from only their own property or belong to a small, locally focused producer group.

• Grass-fed beef is a leaner choice and has a more favorable ratio of omega fatty acids. More on the health benefits.

  • A leaner choice. Because grass-fed cattle are typically leaner than cattle that are fed grain, almost all cuts have less fat than grain-finished beef.
  • A better fat ratio. Meat from animals that spend their entire lives grazing has a more favorable ratio of omega-3 to omega-6 fatty acids.
  • Starts with nature. For beef cattle, grazing provides the most natural diet. Their digestive systems readily convert grasses, legumes and herbaceous plants into protein.

• Grass-fed beef is priced fairly for the producer and is worth every penny. Learn why.

  • Can cost more to produce. It takes longer to bring grass-fed cattle to market, so there's more cost involved in raising them.
  • Is priced fairly for the producer. Because grass-fed cattle are not finished with grain, they usually weigh less than grain-finished cattle, yet can cost the producer as much or more to raise.
  • Is worth every penny. Many people believe that ranching more sustainably by taking care of the environment and helping local communities is worth paying more for.

• Grass-fed beef is a delicious alternative to grain-fed beef and cooks a little differently. Wow those hungry mouths.

  • Naturally flavorful. Many people prefer the distinct, vibrant flavor that is slightly different than that of grain-finished beef.
  • Doesn't need as much cooking time as grain-finished beef. Grass-fed beef is leaner than grain-finished beef, so pay attention to make sure you don't overdo it. Tip: use a meat thermometer
  • Benefits from a room-temperature starting point. Don't start cooking with cold grass-fed beef straight from the refrigerator. Starting cold can result in poorly cooked meat.
  • Works well in recipes. When using grass-fed beef in your favorite recipes, simply lower the cooking temperature of your oven by about 25°F. The cooking time will stay about the same.
  • Grills nicely. When cooking on the grill, let the flames burn down more than you do for other meat.
  • Appreciates a light touch. Always use tongs, never a fork, to turn your beef. Piercing causes precious juices to be lost.
  • Is best when let rest. Remember to let the meat rest to allow the juices to redistribute before slicing.

Like all meat sold at our stores, grass-fed beef must meet our strict quality standards, which require that animals are raised on a vegetarian diet with no antibiotics or added growth hormones. In addition, all beef producers are required to follow rigorous animal welfare standards that apply to all stages of an animal's life and environment.

We hope you'll learn about the benefits of grass-fed beef and meet some of our local ranchers. And don't forget to pick up some grass-fed beef in our stores to give it a try yourself!