Taste the Difference with Sangres Best Beef!
The term free-range beef cattle brings to mind small herds grazing endless pastures, tails swishing from dawn to dusk. All that term actually means, however, is that those animals have free access to the outdoors at some time. What’s more important is whether free-range cattle are grass-fed or grass-finished—critical distinctions that affect meat’s quality, taste, texture and nutritional values.
The truth is that most cattle are raised in a grass pasture to start, making them grass-fed and free to range. However, those same cattle are typically grain-finished. While maturing, they may spend months in restrictive feedlots dedicated to fattening them on grain to rapidly increase their weight. Meanwhile, feedlots are also where the majority of preventive antibiotics, supplements, and hormones usually enter the food chain.
In contrast, cattle finished on grass spend their days grazing in the pasture. They may have briefly had some grain at an early stage in their lives—during weaning, for example—but feed only on pasture grass and forage for the remainder. These cattle mature naturally and roam freely, resulting in tender yet leaner meats with lower calorie counts and none of the hormones or antibiotics associated with grain-fed beef. In turn, the vitamins and minerals available in quality grass translate into higher nutritional values and more flavorful meat.
All natural, grass-finished beef cattle