Are you curious about the latest buzzword in the world of steak?
You may have heard the term “grass-fed beef” thrown around, but what does it actually mean? And more importantly, what does it smell like?
If you’re used to the smell of conventional grain-fed beef, you may be surprised to learn that grass-fed beef has a distinct aroma that sets it apart.
In this article, we’ll explore the unique scent of grass-fed beef and what factors contribute to its flavor profile.
Whether you’re a seasoned steak connoisseur or a curious foodie, read on to discover the delicious world of grass-fed beef.
What Does Grass Fed Beef Smell Like?
Grass-fed beef has a distinct smell that is often described as meaty, gamey, or even leathery. This is because the cow’s diet ultimately influences the way its meat smells to us.
Cows that graze on biodiverse pastures and consume a diet of grass and wild edibles produce beef with a full-bodied flavor that is unique to grass-fed beef. The aroma of diverse natural pasture comes through in the meat, giving it a distinct smell that is different from grain-fed beef.
Grass-fed beef also smells and tastes a bit like grass! This is because cows that forage naturally and consume a diet of grass and wild edibles have yellow fat (instead of white) due to a nutrient called beta-carotene. Beta-carotene is an antioxidant that is found in higher concentrations in grass-fed beef, because it is naturally present in the grass and plants they consume. Beta-carotene naturally changes the color of food to a yellow or orange tone, which gives the fat in grass-fed beef its distinct color and aroma.
What Is Grass Fed Beef?
Grass-fed beef refers to meat from cattle that have been raised on a diet of grass and forage throughout their entire lives. This means that the cows have access to pasture and are not fed any grain. However, it is important to note that there are no restrictions on pesticide use or the use of antibiotics in grass-fed farming practices.
While there is no hard definition for grass-fed beef, most in the industry agree that the basic premise is that the animal be primarily or exclusively fed non-grain feedstuffs during its lifetime, with an emphasis on free-range grazing. The term grass-fed often implies that the animal is also grass-finished, meaning it is brought to a desired carcass weight and yield grade through a non-grain, forage-based diet.
However, it is important to note that there is some confusion surrounding how animals are finished, and not all grass-fed beef may meet the expectations of consumers who are looking for a truly organic and 100% grass-fed product. Additionally, other terms such as all-natural and hormone-free may be associated with grass-fed beef, but this is not always accurate.
The Difference Between Grass Fed And Grain Fed Beef
Grass-fed beef and grain-fed beef differ in a number of ways, including taste, texture, and nutritional value. Grass-fed beef is leaner than grain-fed beef, which means it has less overall marbling and fat. This results in a meat that is often described as gamey or leathery, with a full-bodied flavor that is unique to grass-fed beef. In contrast, grain-fed beef tends to be softer in texture and sweeter in flavor due to its higher fat content.
One of the main differences between grass-fed and grain-fed beef is their diet. Grass-fed cows eat mostly grass and other edible plants they find in their environment, while grain-fed cows are rapidly fattened with grain-based feeds made from soy or corn. The different diets result in different nutritional profiles for the two types of beef. Grass-fed beef is higher in vitamins and antioxidants and has double the amount of omega-3 fatty acids as regular beef. In contrast, grain-fed beef has more marbling and fat, which contributes to its softer texture and sweeter flavor.
Another difference between grass-fed and grain-fed beef is how the cows are raised. Grass-fed cows are typically allowed to roam free on biodiverse pastures for most of their lives, while grain-fed cows are often confined to feedlots for several months before being brought to a slaughterhouse. This difference in lifestyle can impact the quality of the meat produced by each type of cow.
The Aroma Of Grass Fed Beef
The aroma of grass-fed beef is often described as earthy, herbaceous, and even slightly sweet. This is because the cows that produce grass-fed beef consume a diet that is rich in different types of grasses and wild edibles. The diverse natural pasture that they graze on contributes to the unique aroma of the meat.
Compared to grain-fed beef, grass-fed beef has a more pronounced aroma that can be detected even before cooking. The grassy smell of the meat is due to the fact that cows that are raised on grass have less fat compared to grain-fed cows. This means that the aroma of grass-fed beef is less fatty and more meaty, making it stand out from the sweeter smell of grain-fed beef.
It’s important to note that the aroma of grass-fed beef can take some getting used to, especially for those who are used to the smell of grain-fed beef. However, many people find that once they’ve acquired a taste for grass-fed beef, they prefer its unique aroma and flavor over grain-fed beef.
Factors That Contribute To Grass Fed Beef’s Flavor Profile
There are several factors that contribute to the distinct flavor profile of grass-fed beef. One of the most important is the cow’s diet. Grass-fed cows consume a varied diet of grasses and wild edibles, which gives their meat a more complex and full-bodied flavor. This is in contrast to grain-fed cows, which consume a diet of mostly corn and soy, resulting in a blander flavor profile.
The way grass-fed cows are raised also plays a role in the flavor of their meat. Cows that are raised on biodiverse pastures and allowed to forage naturally have a lower stress level, which can result in more tender and flavorful meat. In contrast, cows that are confined to feedlots and fed a diet of grain are often stressed, which can result in tougher and less flavorful meat.
The age, breed, and gender of the cow can also impact the flavor of grass-fed beef. Older cows tend to have a stronger flavor than younger cows, while certain breeds may have a more distinct flavor profile. Additionally, male cows (bulls) tend to have a stronger flavor than female cows (heifers).
Finally, postmortem aging can also impact the flavor of grass-fed beef. Aging allows natural enzymes to break down muscle fibers, resulting in more tender and flavorful meat. Grass-fed beef is often aged for longer periods of time than grain-fed beef, which can contribute to its unique flavor profile.
Tips For Cooking And Enjoying Grass Fed Beef
Cooking grass-fed beef can be a bit different than cooking grain-fed beef, so it’s important to keep a few tips in mind to ensure that you get the most out of your grass-fed beef.
Firstly, always preheat your oven, pan, or grill before cooking grass-fed beef. This is because grass-fed beef cooks about 30% faster than grain-fed beef due to its leaner nature. It’s also important to use a thermometer to test for doneness and watch the temperature carefully, as grass-fed beef can easily overcook.
Thawing grass-fed beef properly is also crucial for a successful cooking experience. Bring the meat to room temperature before cooking, but don’t use the microwave to thaw it. Instead, set it out at least 20-30 minutes before cooking. You can also marinate or salt the meat beforehand to help break down connective tissue and add moisture.
Since grass-fed beef is lower in fat, it’s important to add some fat when cooking it to prevent drying out and sticking. Coat the roast or steak with olive oil or a favorite light oil for flavor enhancement and easy browning. When grilling, sear the meat quickly over high heat on each side to seal in its natural juices and then reduce the heat to finish the cooking process.
When cooking steaks, remove them from your heat source 10°F before they reach the desired temperature, as they will continue to cook when removed from heat. The best steaks are cooked rare to medium-rare, as the longer they are cooked, the tougher they will become.
Lastly, let your cooked grass-fed steaks and roasts sit covered in a warm place for 8-10 minutes after removing them from heat to let the juices redistribute. This will ensure that you get the most flavor and tenderness out of your grass-fed beef.
By following these tips, you’ll be able to cook and enjoy grass-fed beef with confidence and satisfaction.
Health Benefits Of Grass Fed Beef
Aside from its unique flavor and aroma, grass-fed beef also offers several health benefits. It is a rich source of vitamins and nutrients that help fight cell damage and promote the growth of stronger muscle and cartilage tissue.
Compared to grain-fed beef, grass-fed beef has been found to be higher in vitamins A, E, and other antioxidants. These antioxidants help prevent cell damage that can lead to serious diseases such as cancer and Alzheimer’s disease. Grass-fed beef also contains two to six times more omega-3 fatty acids than feed-lot beef. Omega-3 fatty acids have been found to help prevent and treat many diseases including heart disease, stroke, autoimmune responses such as lupus, eczema, rheumatoid arthritis, and a number of other conditions.
Grass-fed beef has significantly lower levels of saturated fat compared to grain-fed beef. In fact, the fat content of grass-fed beef can be compared to skinless chicken. Replacing saturated fat in grain-fed beef with the unsaturated fat in grass-fed beef has been proven to reduce your risk of heart diseases. Lean meat, such as grass-fed beef, has been shown to actually have a positive effect on cholesterol levels.
Beef contains every amino acid your body needs to make a complete protein building block. As such, it’s a source of high-quality protein. As part of a healthy lifestyle that incorporates good diet and exercise practices, the protein from grass-fed beef can help prevent sarcopenia — a loss of muscle mass that develops from a deficiency in protein over time.
Grass-fed beef also contains beta-alanine, an amino acid that helps your body form a compound called carnosine. Carnosine is important for muscle function, perhaps increasing your capacity and performance in high-intensity exercise. High levels of carnosine have also been linked to lower fatigue and higher muscle performance in humans.
Finally, beef is rich in iron, specifically a type called heme iron which the body absorbs very easily. A deficiency in iron can cause anemia — a condition in which the blood has a reduced number of red blood cells and capacity to carry oxygen. Beef not only contains a form of iron that humans can absorb very efficiently but it also helps the body absorb non-heme iron present in plant-based foods. One study even found meat supplements more effective than iron tablets at maintaining iron levels in women during exercise.