What is Grass Fed & Grain Finished ?

We hear a lot today about "grass fed" beef. What is it, whats the difference in what we buy at the store, and what we raie here Basically, grass fed is a cow that has been raised entirely after weaning on pasture grasses and hay. Its touted to be leaner, theres some debate about it being healthier, and to many, it tastes different (not necessarily better - I'm one of those). To understand and compare it to what is commonly available, which is feedlot cattle fed a high calorie feed in order them to gain weight quickly. Grass fed and Grain finished combines the 2, but in a more ethical and healthy way, and the beef is better in all respects, especially taste and texture. To fully understand the term, I have to describe where most grocery store beef comes from, and then explain what sets grass fed & grain finished cattle apart from a market standpoint. Once a cow is born, its nursed by the mother for about 6-9 months. During that time, the calves diet starts out entiremy as mothers milk, then feathering off to grasses beginning about 6 months after birth. Somewhere in this timeframe (6-9 months old), the rancher will wean the calf by seperating it from its mother, where the calf will feed entirely on grass or hay. This process is called backgrounding. Typically, a 6-9 month old calf weighs 500-700 lbs at weaning, and are backgrounded until they weigh around 900 lbs, which is about a year old. At weaning, the male calves are neutered and implanted with commercial growth hormones in order to gain weight quickly and efficiently. Growth hormones can be implanted in the calves any time, product labels are approved for use as early as 30 days of age. Once the calf reaches 900-1000 lbs, they are moved to a feedlot, which is a small area that confines the cattle (less movement = less energy expended which promotes weight gain). In the feedlot, cattle are fed a mixture of calorically rich feed and given antibiotics to help stop the spread of illness and infection, necessary because they are in such close confinement. Sick cattle are evaluated and treated, or butchered immediately, depending on the condition of the animal. Once ideal weight is achieved (measured by the entire lot), the cattle are butchered, processed and the meat distributed. This entire process (feedlot to processing) is closely regulated and monitered by the USDA and other agencies to ensure safety. This describes the US market... I'm not familiar with the process or regultions used in other countries, but I can say that 3.7 billion pounds of beef was imported into the US in 2023 according to the Livestock Marketing Information Center. Grass Fed & Grain Finished, The Bakers Homegrown Way On our farm, the process begins the same. Once a calf is born, it remains with it's mother until weaning, about 7 months old, to begin the backgrounding stage. The calves are backgrounded on open pasture without supplements, hormones or antibiotics. Beginning at about 1 year old (same 900ish lbs) we begin to introduce locally sourced grains. They remain on this mixed diet of feed and hay until reaching their ideal weight naturally. The grain promotes fat, which is essential to good quality beef (trust me, you wouldnt eat beef without a certain amount of fat). This process occurs naturally, and we constantly moniter the animals development and process at the ideal body conformity and weight. This is evaluated personally by me and my family, to ensure your getting the right mix of fat to lean and producing the finest cuts of meat. Its a simple process, stress free for the animal and results in quality you can taste. A few side notes worth mentioning: Each time an animal is moved, trailered. excited, stressed, scared, etc, the body releases hormones like adrenilin, which you can taste in the meat. Minimalizing these stressors makes a difference. Feedlots typically treat an entire group or pen with antibiotics prophylactically, trying to minimize infection before an outbreak occurs.