Here's the big fat truth about pasture raising.

Have you ever looked at the marbling in beef and wondered why it looks so different from steak to steak? The truth is, marbling, which is the intramuscular fat in beef, can vary drastically from animal to animal depending on their overall health and diet during their lifetime. Grain-fed and grass-fed fat are different.

Take a look at the different kinds of beef there are in your grocery store. Have you noticed the color and shape differences in conventional beef from the butcher that is typically sourced from grain-fed cattle and in contrast, the way grass-fed beef looks?

Grass-fed cattle and grain-fed cattle have a very different look when you see them side-by-side. You might assume one was healthier than the other, or even that one just looks healthier, but there are a surprising amount of misconceptions about the way we perceive quality in beef. One of them is the way we think about the color of fat on our steaks. We took a deeper look at this, specifically, why the fat on grain-fed vs. grass-fed looks so different.

Here’s The Fat (color) Truth breakdown:

Grass-Fed Fat:
✅ Yellow-white in color

✅ The yellow color comes from Beta-carotene which is found in grass.

✅ Beta-Carotene is a great source of Vitamin A.

✅ If the cattle are pasture-raised year-round, they have plenty of Vitamin A.

✅ Fat is softer and will melt or break down more when cooked so you get an easier bite.

Grain-Fed Fat:
✔️ White in color.

✔️ Minimal Beta-Carotene.

✔️ Animals often need to have supplements of Vitamin A.

✔️ Fat is much harder or tougher and will not break down as much when cooking.

Pre beef is always 100% Grass-Fed and Finished because we source from climates that support year-round grazing on grass. That's why our fat color in our beef is not bright white like grain-fed beef.

Want to do a deep dive? Click here: [ Ссылка ]

свернуть