Grass Fed & Finished Beef

Beef from cattle that are fed only grass and other forage throughout their lives, including during their finishing period before slaughter. This contrasts with conventional beef production, where cattle may be finished on grain. The diet can influence the nutritional profile and flavor of the meat.

Beef is a primary protein source in many savory dishes. Grass-fed and finished beef is often marketed for its distinct flavor and perceived health benefits. It is commonly found in fresh meat products, but also in processed items like jerky, sausages, and meat sticks.

Grass-fed and finished beef is generally recognized as safe by the FDA. It is a source of protein, iron, and B vitamins. Some studies suggest it may have a different fatty acid profile compared to grain-finished beef, potentially with higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), though research findings can vary. Regulatory bodies like the WHO/IARC have evaluated red meat consumption in general, classifying it as possibly carcinogenic to humans.