Grass Fed to Finish Beef is the Best and Healthiest in the World

Grass fed to finish cattle, with zero corn, is the key to the best beef. At The Wall Street Journal Pervaiz Shallwani explains:

In the U.S., nearly all cattle spend their first months consuming predominantly grass and mother’s milk. It’s during what’s known as finishing that grain-fed and grass-fed cattle part ways. About 97% of our beef cattle consume at least some grain to speed weight gain, allowing them to be slaughtered at 18-20 months. The remaining, grass-fed 3% graze throughout their lives and are typically slaughtered at 20-28 months, and sometimes older.

The best way to make sure you’re getting genuine—and tasty—grass-fed beef is to buy from a reputable butcher who can provide all the information you want on how the cattle was raised and recommend a cut that’s right for you. …After talking to experts and cooking many pounds of meat, I learned that the tastiest grass-fed beef comes from cattle allowed to graze for 28 months or longer. The beef should have a good marbling of fat, a rich color and a slight smell of the grass on which it’s grazed

To be sure of exactly what you’re getting—and buy the best cuts available—visit a good local butcher offering grass-fed beef. Ask about the farm, how the cattle are fed and the age at which they’re slaughtered. Inquire about dry-aging, too, as this process enhances both flavor and tenderness.