Grass-Fed vs. Corn-Finished Beef

For ages, beef lovers really only had one choice in the taste of their meat, which came from grass-fed cattle. But after World War II, there was a major shift in beef production, and instead of cattle grazing in grassy fields, they were moved to lots and began feeding on corn instead. The different diets have affected the flavor, cost and nutrition of beef.

Costs

• The main reason farmers and ranchers moved to corn-finished, or corn-fed, cattle was cost. Grass-fed cows often were not slaughtered until they had reached age 4. Corn-fed cattle, however, reach their prime age at about 18 months. This cuts costs to both the producers and consumers.

Considerations

• Corn-finished beef is what you will find in most supermarket meat aisles and at the majority of butchers. Grass-fed is often found in specialty butcher shops and markets, particularly health food stores.

Taste

• Beef from cattle fed a diet of corn tends to be fattier, with more marbling, which increases flavor. Grass-fed beef might have up to half the fat as corn-fed and it also has higher levels of vitamin E and the healthy Omega-3 acids. Since a steak or other cut of meat coming from grass-fed cattle is leaner, cooking time on the grill has to be less than corn-fed beef to avoid overcooking.

Healthy Eating

• Most corn-fed cattle are injected with antibiotics to reduce the risk of disease spreading because of their proximity to each other in the feedlots. Consumers concerned about what they ingest might want to factor in the chemicals used. Grass-fed cattle, because they roam, are less susceptible to spreading diseases, including the feared mad cow disease.

Choice

• Shoppers might want to try both types of beef to decide which they prefer. The decision could come down to price, flavor, nutrition or any combination of these. Some consumers might also consider how the cattle were raised, either in the field or on a feedlot.