The simplest, most commonly heard distinction made between grass-fed and factory-farmed meat is that grass-fed is leaner. As we’ve just seen, that is not always the case. The real difference lies in the fact that, by virtue of a beef animal’s active and healthy life, there is true muscle integrity in the meat. This is wildly different from the feedlot animals, which get little or no exercise, resulting in more flaccid (and, hence less flavorful) cuts. This does not mean that grass-fed steaks are less tender – on the contrary. Cooked more gently, grass-fed meat is wonderfully tender. The healthy muscle texture does, however, mean that grass-fed steaks will be more variable than grain-fed meats. The taste and texture of steaks will vary based on breed, farming practices, pastures, and individual animal characteristics. Thus, the trick to cooking a delicious steak is to work with the variability and take advantage of that beautiful muscle quality.
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