Comments on: What’s Your Beef? Grass-Fed and Other Beef Terminology http://blogs.smithsonianmag.com/food/2010/04/whats-your-beef-grass-fed-and-other-beef-terminology/ A Heaping Helping of Food News, Science and Culture Fri, 24 May 2013 17:26:29 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Robert Doering http://blogs.smithsonianmag.com/food/2010/04/whats-your-beef-grass-fed-and-other-beef-terminology/comment-page-1/#comment-2256 Robert Doering Mon, 17 May 2010 15:14:07 +0000 http://blogs.smithsonianmag.com/food/?p=5322#comment-2256 Very nice article. As a producer of grass fed and finished beef (my grandfather switched to an all grass system back in the early '80's), I truly appreciate the press that grass fed meats are getting. We are located in the highlands of WV where cool season grasses and clovers make up much of the pasture. The climate is not too hot or too cold for our Black Angus cattle. My herd is descended from my grandfather's, several generations of cattle that perform well on grass, full flavor, well marbled, and tender. One thing I can not figure out is why grass fed producers feel the need to charge two or three times more than beef that is grain fed. If the overall goal is to convert our national herd to grass, for health and environmental reasons; why try to keep it an elite niche market that only the well to do can afford. I have sold to many customers that say they have wanted to try grass fed beef, but it was too expensive. For example: Ground Chuck sells for $2.50 lb. Rib Eye Steaks are $10.00 lb. Filet Mignon is $16.00 lb. As long as producers are selling grass fed hamburger for $5.99 lb, they are proving the cattle industry right. They are showing that grass finishing is an inefficient system, and that can not compete on a large scale. Sarver Heritage Farm is proving all of them wrong. Very nice article. As a producer of grass fed and finished beef (my grandfather switched to an all grass system back in the early ’80′s), I truly appreciate the press that grass fed meats are getting. We are located in the highlands of WV where cool season grasses and clovers make up much of the pasture. The climate is not too hot or too cold for our Black Angus cattle. My herd is descended from my grandfather’s, several generations of cattle that perform well on grass, full flavor, well marbled, and tender.

One thing I can not figure out is why grass fed producers feel the need to charge two or three times more than beef that is grain fed. If the overall goal is to convert our national herd to grass, for health and environmental reasons; why try to keep it an elite niche market that only the well to do can afford.

I have sold to many customers that say they have wanted to try grass fed beef, but it was too expensive. For example: Ground Chuck sells for $2.50 lb. Rib Eye Steaks are $10.00 lb. Filet Mignon is $16.00 lb.

As long as producers are selling grass fed hamburger for $5.99 lb, they are proving the cattle industry right. They are showing that grass finishing is an inefficient system, and that can not compete on a large scale.

Sarver Heritage Farm is proving all of them wrong.

]]> By: Cheryl Newman http://blogs.smithsonianmag.com/food/2010/04/whats-your-beef-grass-fed-and-other-beef-terminology/comment-page-1/#comment-2171 Cheryl Newman Mon, 03 May 2010 14:55:18 +0000 http://blogs.smithsonianmag.com/food/?p=5322#comment-2171 I work with La Cense Beef, they are a "<a>Grass Fed Beef</a> " ranch located in Montana. True Grass Fed Beef is much better for your healthe, the health and well being of the cattle and the environment. La Cense Beef sells directly to the consumer and ships door to door. They have a wonderful and tasty selection of beef to choose from. I work with La Cense Beef, they are a “Grass Fed Beef
” ranch located in Montana. True Grass Fed Beef is much better for your healthe, the health and well being of the cattle and the environment. La Cense Beef sells directly to the consumer and ships door to door. They have a wonderful and tasty selection of beef to choose from.

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