We are excited to announce that Whole Foods Market now offers grass-fed and finished beef in all of our 281 stores in the United States. While this is a nationwide program, it isn’t based on national sourcing. True to our commitment to support our local communities, we partner with grass-fed producers from across the country including family farms in California, Colorado, Georgia, Hawaii, Maine, Missouri, New Jersey, New Mexico, Nebraska, North Carolina, Texas, Virginia, Washington and Wyoming. Increasingly, people are thinking about what they are eating and how it is produced. By partnering with producers across the country, Whole Foods Market hopes to help bring grass-fed ranching back into the mainstream because of its positive impact on the cattle, the environment and how it supports local communities. For beef cattle, grass is the most natural feed available. Cattle are designed to convert grasses, legumes and herbaceous plants into protein. Because it’s their natural environment, raising cattle on grass hearkens back to traditional methods. As well, most grass-fed ranchers are either independent, selling beef from only their own property or belong to a small, locally focused producer group. Like all meat sold at Whole Foods Market, 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 producers must meet specific and rigorous animal welfare standards that apply to all stages of an animal’s life and environment. Because grass-fed cattle are typically leaner than cattle that are fed grain, almost all cuts of grass-fed beef have less fat than beef that is grain finished. In addition, grass-fed beef has a distinct, vibrant flavor that some people prefer. Never cooked grass-fed beef before? Here are a few tips because it does cook up a bit differently than what you may be used to.
- Since it’s leaner than grain-fed beef, grass-fed beef usually takes about 30% less time to cook, so pay attention to make sure you don’t overdo it. You can test it with a meat thermometer.
- Make sure you aren’t starting with cold beef straight from the refrigerator. Starting ice cold can result in poorly cooked meat.
- When using grass-fed beef in your favorite recipes, lower the cooking temperature of your oven by about 25°F. The cooking time will stay about the same.
- When cooking on the grill, let the flames burn down more than you do for other meat.
- Always use tongs, never a fork, to turn your beef. Piercing causes precious juices to be lost.
- Remember to let the meat rest to allow the juices to redistribute before slicing.