Posted April 2009
Farmers use a variety of systems to raise healthy animals. Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture. Grass-fed meat is from animals that are put “out on grass,” or fed a forage diet. This allows animals to harvest their own food and dispose of their own manure in the pasture.
A consumer’s guide to grass-fed beef provides information about the health and environmental benefits of grass-fed beef and how to buy and cook this beef. It includes several recipes. This publication was developed by UW-Extension Emerging Agricultural Markets Team and the Wisconsin Department of Agriculture, Trade and Consumer Protection. It is available for download or purchase from Cooperative Extension Publications—The Learning Store.