Grass-Finished or Grain-Finished?

This day and age, we are blessed with an abundance of options when it comes to what we eat. So blessed, in fact, that even when we narrow down our options we are presented with even more options still. For example, if I want a source of meat I can narrow down my choice to beef, and from there I am then presented with options on top of options! Organic, grass-fed, all natural, antibiotic free, and hormone free, and then sometimes you see more options within those like Certified Angus Beef, Wagyu Beef, Kobe Beef, and Certified Hereford Beef (I’m partial to this one). One could ask “What’s the best and healthiest choice for my family?”

First things first, one thing I will not do is use fear and emotion to sway you to one particular option; I personally find this a detestable form of marketing. What I will do is try to give you the tools you need to make the best choices for you and your family – and these choices are different for everyone! What’s best for me may not be best for you, and that is perfectly fine! We should be thankful for the abundance of choices we have for our families. I am making another blog post that will go more into detail on organic, all natural, and antibiotic-free and hormone-free beef, but for now I will just sum these up in this next disclaimer-esque paragraph.

All meat purchased from the grocery store is safe and does not contain antibiotics. All animals that do receive antibiotics must go through a withdrawal period to ensure the body has eliminated all of the antibiotic before it can be harvested and meat can and will be tested for antibiotic residues. As far as cattle that are implanted with growth promoting hormones, the difference in naturally occurring hormone in a non-implanted cow and one that has been implanted is 1.7 nanograms and 1.9 nanograms per 3 oz serving, respectively. To put this in perspective there are 225 nanograms in 3 oz of potatoes, 2,016 nanograms in 3 oz of cabbage, and 30-35,000 nanograms in a “regular dose” of birth control. Again, more on these topics on a later date.

With that out of the way, this post’s focus will be on another common option when purchasing beef: Grass Finished or Grain Finished. These choices are also commonly referred to as Grass fed and Grain fed but both are referring to the finishing portion of raising cattle for harvest.

There is a lot of confusion out there regarding what each means. It is a common misconception that grain finished cattle only ate grain their whole lives. The vast majority of cattle spend most of their lives grazing on grass, it is only in the latter portion of their life cycle that they are moved to feed lots where they are fed grain in addition to highly nutritious forages and roughages. Cattle in feedlots have veterinarians standing by and cattle nutritionists constantly evaluating them for dietary needs and changes to the ration.  

I can recall a scene from a “documentary” on where food comes from showing a tractor spewing out corn kernels meant for cows. It was done in such a way that made it seem like cattle are only being fed corn and went on to talk about how horrible corn is for cows. This was purposefully misleading the public. Are cows fed corn? Yes. Are they fed only corn? No. Can corn be harmful to cows? When given too much, yes. Can drinking too much water be deadly? Yes. We’ve all heard the phrase “all things in moderation”.

Corn is a useful tool when formulating a balanced feeder ration, I will link a great publication from North Dakota State University on feeding corn to beef cattle that highlights some pros and cons to corn as a feed ingredient here.

So, we’ve talked a little about what grain fed means: cattle that were previously grass fed but were later transitioned to a diet including grain during the finishing stage of their life. What about grass fed? Grass fed cattle remain on grass throughout the finishing process, seems simple enough but there is a lot that goes into making sure the grass-fed meat has nice flavor and isn’t what some would describe as gamey.

Unlike grain finishing, which can take 3-6 months on feed for an animal to reach finishing weight, grass finishing takes considerably longer, sometimes an additional 6 months to a year. In addition to the added time on feed (here meaning grass), there are a lot of things to take into consideration. Things like time of year when animal is harvested, and what the nutrient profile of the grass at the time is. These things greatly contribute to the quality of the beef and flavor profile that we all know and love. The older cattle get, the less tender the meat can become. This is yet another reason why ranchers raising grass finished beef pay close attention to the quality of grass their cattle are on.

I spoke with a fellow rancher, Jessica Sanders of Double S Ranch in the Napa Valley about what she looks for in the grass.

“Optimal time to butcher for grass finishing is before the grass starts to head out. There’s some fiber to it, there are still grains on the grass. You don’t want the grass to be brown or changing color too much.”

Grass-finishing, when done properly, is more of an estimated science than anything. Ranchers really need to know their land and what signs to look for that signal optimal time for butchering. Not heeding these signs can sometimes lead to a less flavorful meat. So, with that being said, every rancher and their cattle are a little different; some may harvest earlier or later at lighter or heavier weights. Either way, a lot of thought and work has been put into it.

OK, we have established what grain-fed and grass-fed mean, now let’s break down the difference between the two from a nutritional standpoint. It may shock many of you to learn that there isn’t a huge difference between them.

Ground beef in general is higher in fat than other cuts of beef like steaks and roasts. When we hear the word “fat” it’s easy to cringe and think that’s unhealthy, but fat in our diet is essential and necessary for our body to work efficiently. Ground beef is an excellent source of “good” fats, also known as monounsaturated fats; in particular Oleic acid, a common Omega 9 fatty acid. Omega 9 fatty acids are essential for good cardiovascular health, increasing good cholesterol and decreasing bad cholesterol. In one study conducted at Texas A&M University, when comparing a 4 oz 85% lean beef patty between grain finished and grass finished beef, grain finished comes out on top with 8.3 grams of oleic acid; grass finished measured close behind with 6.3 grams. This study went on to show grass fed topping grain fed in omega 3s, but marginally with only a difference of 0.035grams.

Additional studies have been done to compare the two methods for finishing out cattle and the results are fairly similar to the measurements listed above. The Beef Check Off (infographic listed below) states that grain fed tops grass fed in monounsaturated fats measuring 1.9 grams compared to 0.9 grams. Stearic acid, another important fatty acid linked with cardiac health, is also higher in grain fed than grass fed, but not by much; we’re talking 0.57 grams compared to 0.37g.

Ultimately, the decision of whether or not to choose grain finished or grass finished beef is more a question of preference rather than which is healthier for you. There are differences in the nutrient profile of the two, but not to the degree that would really set one apart from the other. Both are excellent sources of essential nutrients! A 3 oz serving of beef gives us: 

• 14% of our daily value of Iron

• 39% of our daily value of Zinc

• 38% of our daily value of Selenium

• 24% of our daily value of Vitamin B6

• 25% of our daily value of B3 (Niacin)

• 14% of our daily value of B2 (Riboflavin)

• 41% of our daily value of B12

The flavor profile, on the other hand, is different and something that is very subjective. Many individuals prefer one over the other, while others just plain and simple like the taste of beef regardless of finishing diet. I would suggest to those who are unsure of which option is right for them, to purchase quality cuts of beef from both grass finished and grain finished beef and cook them side by side and make the decision for yourself. Furthermore, I would strongly suggest seeking out a local rancher, and talking with them about your wants, needs and concerns to help you really narrow down what decision you ultimately make.

Whichever choice you make, selecting American born, bred, and raised beef is a healthy choice to fit into your diet and doing so helps support your local rancher!