Grass-Fed Beef versus Grain-Fed Beef - Cooking Light
  
 
  Shoppers are seeing more and more grass-fed beef in regular grocery  stores,                                     along with meat from breeds marketed  as special (like Angus), and meat from organically raised animals. The  local/sustainable                                     movement has been singing the  praises of the grass-fed cow, while the grain-fed industry has been  under attack by food activists.                                     The grass-fed cow, which eats from a  pasture and is not "finished" on a diet of grains and supplements for  rapid weight gain,                                     is said by its promoters to be  better for the planet (less energy goes into growing grass than grain);  better for the beef                                     eater (less overall fat, and more  omega-3s and other "good" fats); and better for the cow (critics decry  feedlot practices                                     as inhumane). In this article,  though, we're looking not at meat politics but at three things that most  cooks are acutely                                     interested in: price, taste, and  nutrition.