This store requires javascript to be enabled for some features to work correctly.
FREE Shipping On All Local Premium Protein Orders Over $100
By Beretta Farms
Published: Sunday, June 21, 2026
Walk through any grocery store and you'll find beef labelled grass fed, grass finished, grain finished, pasture raised, sometimes all on the same shelf. It's a lot of terminology and it's not always clear what any of it actually means.
We are going to break down the real differences between grass finished and grain finished beef: how the animals are raised, how the beef tastes, how the nutrition compares, the differences in cooking and what each label is actually telling you.
How Are They Raised?
Nearly all of our cattle begin their lives the same way, on pasture, grazing on grass. The difference between grass finished and grain finished comes down to what happens in the months before harvest.
Grass Finished
A grass finished animal eats only grass, hay, and grass forage from birth through to harvest, no grain is ever introduced. These cattle spend their entire lives on open pasture, growing at a natural, unhurried pace. Well-managed operations often use rotational grazing, moving cattle through different sections of pasture to maintain healthy land and allow grass to regenerate. Because there's no grain to accelerate growth, grass finished cattle take longer to reach harvest weight, which is reflected in the price.
A label note: "grass fed" alone doesn't confirm this. Most cattle are grass fed at some point in their lives. Look for "Grass fed and Grass finished" to confirm no grain was used at any stage.
Some grass finished programs allow a small amount of grain to be fed within their programs. In Canada, harsh winter conditions can make it difficult for animals to rely on pasture alone, so producers may supplement with a small amount of grain to help provide the extra energy needed to get through those conditions. At Beretta Farms, less than 5% of the animal's overall diet may consist of grain, and it is only used when necessary to support the animal's well being.
Grain Finished
A grain finished animal also begins life on pasture, where it is raised on grass for the majority of its life. For approximately 100 days leading up to harvest, its diet is transitioned to grains such as corn or barley. This finishing period supports marbling development and results in a more tender, flavourful beef. It is a common approach in North American beef production.
Unlike grass finished beef, grain finished cattle are finished on a higher-energy diet for a shorter period before harvest, which contributes to differences in texture, taste, and fat distribution.
At Beretta Farms, all of our cattle are raised without the use of antibiotics or hormones, regardless of their finishing methods.
How Does The Taste Compare?
The finishing method has a significant impact on flavour and texture. This is often the biggest practical difference for home cooks.
Grass Finished
Grass finished beef has a bolder, more complex flavour, often described as "beefier" or more distinctly savoury. Because the animal's diet is pasture-based from start to finish, the flavour is closely tied to what the animal ate and where it grazed, similar to the idea of terroir in wine where place and environment shape taste. Some people may also describe the meat as having a slightly gamier taste because of this natural, forage-based diet.
Grain Finished
The grain based diet produces well-marbled beef, fat distributed evenly through the muscle that melts during cooking. The result is a mild, rich, buttery flavour with a juicy, tender texture. This is the flavour profile most Canadians are familiar with, and the traditional benchmark for beef quality in steakhouses.
Grain finished beef is also more forgiving to cook. The higher fat content helps retain moisture and maintain tenderness across a wider range of doneness levels, making it harder to overcook. Grass finished beef, by comparison, is leaner and can be less forgiving, meaning it requires a bit more precision to avoid drying out or becoming tough.
How To Cook Grass Finished vs Grain Finished Beef
Grain finished vs grass finishing methods can affect fat content and tenderness, cooking approach can make a noticeable difference in the final result. Grain finished beef is generally more forgiving and easier to cook to a range of doneness levels, while grass finished beef is leaner and benefits from more precise temperature control and shorter cook times.
Grain Finished
Grain finished beef is what most home cooks are used to. The higher marbling helps keep the meat juicy and tender even as it cooks, since the fat melts into the muscle and helps protect it from drying out.
Internal temperature guide:
This type of beef performs well with grilling, pan-searing, and roasting. For steaks, cook over medium-high heat for about 3-5 minutes per side depending on thickness, then rest before slicing.
Tip: Grain finished beef is forgiving, so small variations in cook time usually won't have a big impact on juiciness.
Grass Finished
Grass finished beef is leaner, which means it cooks faster and can become tough if it is overcooked. The focus here should be on controlling heat and pulling it off the heat a little earlier than expected.
Internal temperature guide:
(best results are usually at medium-rare to medium)
For steaks, use high heat but shorter cook times, typically about 2-4 minutes per side depending on thickness. Thinner cuts will cook very quickly, so visual cues matter just as much as timing.
Tips for better results:
For tougher cuts, low and slow cooking methods like braising or slow cooking work best, helping break down connective tissue and improve tenderness.
Final Tip
No matter which type you are cooking, always let the meat rest for 5-10 minutes after cooking. This allows the juices to redistribute, keeping the beef tender, juicy, and flavourful when sliced.
Both types of beef are nutrient-dense sources of complete protein, iron, zinc, and B vitamins. The differences are real but modest.
Omega-3s: The all-forage diet results in higher levels of omega-3 fatty acids in grass finished beef. Whether that difference is meaningful within the context of your overall diet is worth discussing with a healthcare provider if it's a priority for you.
Overall: Both are nutritious choices. The gap is smaller than it's sometimes made out to be, and both contribute meaningfully to a balanced diet.
The finishing method and animal welfare are related, but they are not the same thing. At Beretta Farms, all cattle, regardless of whether they are grass finished or grain finished, are raised under the same standard of care, including a strict no-antibiotics-ever approach. The finishing method refers specifically to the animal's diet in the final stage of life, not the overall welfare practices throughout its upbringing.
Grass finished cattle remain on pasture or large confinements for their entire lives with no grain introduced at any stage. Grain finished cattle also begin life on pasture before being transitioned to a grain-based diet later in a dried outdoor lot. In both systems, animal welfare standards are maintained consistently from start to finish.
Antibiotic use is one of the clearest differentiators in beef production. In conventional systems, antibiotics may be used as a preventative measure or a growth support tool. In contrast, all Beretta Farms cattle are raised without the use of antibiotics, which is reflected in our "Raised Without Antibiotics" labeling.
Environmental considerations vary depending on the production system and how it is managed.
Grass finished systems require more land and a longer time per animal. When managed well, pasture-based grazing can support soil health, biodiversity, and long-term pasture regeneration through practices such as rotational grazing. In these systems, the land plays an active role in the production cycle.
Grain finished systems are more land-efficient in terms of animal density and typically reach harvest weight in a shorter time. However, the production of grain feed introduces its own environmental factors, including land use for crop production, water consumption, and transportation of feed.
When buying beef, here are the terms worth looking for:
"100% Grass Fed & Grass Finished" - confirms the animal only ate forage its entire life.
"Raised Without Antibiotics" - confirms no antibiotics were used at any stage
"Grain Finished" - standard finishing model; quality depends on the producer's specific practices
The more a company is willing to tell you about how their animals are raised, the more confidence you can have in what you're buying.
At Beretta Farms, we believe in offering you the flexibility to choose! We offer both grass finished and grain finished beef. All of our cattle programs are raised without the use of antibiotics, added hormones or steroids, and we partner with Canadian ranchers that meet our animal welfare and quality standards.
Learn more at berettafarms.com
