FAQs

For your convenience, our most common customer questions are answered right here.

Not finding the information you need? Reach out directly through our Customer Service page.

1. Is there a difference between grass fed and grass finished?
The majority of beef cattle in the U.S. are grass fed at least 75% of their life. Only a small percentage of beef that ends up in your supermarket has always lived in a feed lot situation and those would be primarily dairy cattle. When conventionally raised cattle reach a certain age, they are sent to a feed lot for anywhere from 90-120 days to be finished on grain.

The term “grass fed”, as opposed to “grass finished”, has been adopted by the industry to refer to cattle that are on pasture their entire lives and never in a feed lot environment feeding on grain and other supplements. Our cattle are all grass finished, and have never received any grain or other feed supplements.

2. If an animal gets sick, do you treat it with antibiotics? What happens to it then?
If a calf gets sick we will do whatever it takes to save its life. There are some natural remedies that we try first but if this fails, we do treat with antibiotics. We then separate the animal and sell it to a more conventional market.
3. Why is grass fed beef more expensive than conventional beef?
Cattle will not gain weight on pasture grass as quickly as cattle being fed grain. A grass fed steer will often not be big enough for slaughter until upwards of 18 -24 months, whereas conventional beef in the feedlot are typically slaughtered at a much younger age. Given the amount of time it takes to raise a grass fed steer, we naturally incur more costs associated with that.

Pasture land is also costly to rent and maintain, and in many cases, depending on the location, water can be costly. Feed lot populations are highly concentrated, therefore reducing the cost per animal to raise. Grass fed operations cannot have animals in such dense situations, thus also adding to the cost.

Lastly, given that grass fed beef is not yet mainstreamed and is considered a premium product, the market will provide for higher pricing. As the demand for grass fed beef increases, the industry will respond in kind and when the supply grows, the prices will begin to drop, as in any supply and demand market system.

4. Why is grass fed beef healthier than conventional beef?
Natural grass fed beef is leaner and therefore contains fewer calories.

Fat has 9 calories per gram, compared with only 4 calories for protein and carbohydrates. If you eat a typical amount of beef (66.5 pounds a year), switching to grass fed beef will save you 17,733 calories a year—without requiring any willpower or change in eating habits. If everything else in your diet remains constant, you’ll lose about six pounds a year. If all Americans switched to grass fed meat, our national epidemic of obesity would begin to diminish.

Our natural grass fed beef is rich in Omega-3’s.

The reason that grassfed animals have more omega-3s than grainfed animals is that omega-3s are formed in the green leaves (specifically the chloroplasts) of plants. Sixty percent of the fat content of grass is a type of omega-3 fatty acid called alpha-linolenic or LNA. Omega-3 fatty acids play a vital role in every cell and system in your body. For example, of all the fats, they are the most “heart friendly.” People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to have a serious heart attack. Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to be afflicted with depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer’s disease. Another benefit of omega-3s is that they may reduce your risk of cancer.*

When you eat a diet high in the correct types of fats, it actually cleans your arteries and improves your cholesterol! It commonly accepted by doctors and nutritionists that Americans should incorporate more sources of Omega-3 EFAs in their diet to balance out their Omega-3/Omega-6 ratio.

5. Is grass fed beef tougher than grain fed beef? Does it taste different?
No, but our beef is much leaner and needs to be cooked at a lower temperature and the internal temperature of the meat should be lower than grain finished beef. The general rule of thumb is 25 degrees less heat and 25% less time than conventional beef.

It does taste different than conventional grain finished beef, however most people prefer the taste.

6. Do you take special orders?
Yes, please visit our Customer Service page to reach us directly to order anything that isn’t available in our online store.
7. Do you deliver, or can I pick up locally?
We do not deliver, but if you visit our Shop Online page, you can view the Farmer’s Market location that we visit regularly.

*Information Credit taken from the www.americangrassfedbeef.com.