Grass-fed vs Grain-fed Beef: Is There a Taste Difference?

The debate between grain-fed versus grass-fed meat has continued for quite some time now. Grain-fed is certainly more common and for a lot of reasons. The main reason why grain-fed beef is more common is because grain, specifically corn, is a major crop in the U.S. and is cheaper to feed to cattle. Additionally, grain-fed beef has a higher fat content in the form of marbling. Fat content can add a lot to the flavor of the meat and more people prefer the taste of grain-fed beef. However, grain-fed beef has a lot of cons. Most times, antibiotics are added to grain to prevent certain illnesses and bacteria growth in cows, generally because bacteria is commonly found in their food sources, including e. coli. Grain also takes up a large portion of land that could otherwise be used to feed many more people. Grass-fed beef on the other hand is generally healthier since cattle are not given growth hormones or an excess amount of antibiotics. Grass-fed beef is also higher in Omega-3 and Omega-6 fatty acids and is much leaner, so your money is paying for actual meat and not fat.

Although grass-fed seems to outweigh grain-fed beef, it's important to assess the taste differences. I decided to sit down with two friends and assess the tastes of the same cut of meat: one grass-fed and one grain-fed.

We decided to go with beef tenderloin since it's a common cut of beef and many families put it on their dinner tables every week. We chose a basic store bought grass-fed beef tenderloin and the same but grass-fed. We prepped each the same way, putting about a tablespoon of olive oil on the outside, along with pepper and salt. We browned the meat for a few minutes in a skillet and then placed them in the oven at 400 degrees for about 35 minutes until the meat was at 130 degrees, or medium rare. We each took four 1-inch slices of each beef tenderloin and then dug in.

The first thing we noticed was how lean the grass-fed beef was. It's a generous amount of meat and had virtually no fat. The grain-fed beef had a higher fat content and each slice was about 20 to 30 percent fat. The grass-fed beef has a little bit of a bolder and richer taste. The grain-fed beef seemed to absorb the salt and pepper a little better too and we could certainly taste a lot of flavor in the fat. Two of us easily preferred the grass-fed beef over the grain-fed beef. The third person said he was split on his choice, mostly because they did have slightly different tastes but both tasted good.

Over all, it's important to eliminate the argument that grass-fed beef tastes bad. It does indeed have a different taste than grain-fed beef, but it's a bolder taste and it's richer than grain-fed beef. You certainly get a leaner cut of meat with grass-fed and it can offer a much healthier option for meat eaters.