“We don’t know anything about grass fed.”

And I’ve heard this several times. Typically wealthier, educated couples who have everything they could want: careers, Costco runs, family, healthcare, and all the latest gadgets, and life hacks.

“I know you raise it natural, but I don’t have any idea what is different.”

The quality difference is from livestock choosing to graze green forage instead of consuming a high calorie feed. Normal grass fed growth takes longer to reach market weight, so many cuts are limited or not listed online. Grass fed is the meat’s flavor.  Commodity fattening produces quick gains, white fat, greasier pans, and a familiar fat based flavor.

Old world recipes and flavors rely on pasture raised meats and their limited  amount of good fats.

Pasture raised meats are lean and recommended temperatures are at the lower end of cooking ranges.

Much advice recommends whole cuts to ensure you know what you eat. When you get ground, choose a source you know.