Grain-finished vs. grass-finished: which is better?

In the matter of grain-finished versus grass-finished, there is no right or wrong answer: both are good in their own, separate ways. The main difference between finishing cattle on grain instead of grass comes down to taste preferences.

Grass-finished beef tastes more “gamey” like buffalo, elk or deer - all who primarily eat grass and other forage. Grass-finished beef also has less intramuscular fat and is meatier with a more chewy texture.

Grain-finished beef can be described as slightly sweet in flavor and with a buttery texture that is melt-in-your-mouth tender. Through our experience, grain-finishing beef increases marbling (the streaks of fat in lean meat). Increasing marbling also means we are able to increase the flavor and tenderness of the beef. Belted Galloways produce more thin strands of fat throughout the meat during the finishing process, making them the perfect breed to finish on grain to maximize marbling.