The truth behind "grass-fed" labels

We hear it all the time: people trying to make better choices at the meat counter by looking for words like grass-fed, organic, or pasture-raised. It’s a good instinct. But the reality is, those labels don’t always tell the full story.

Over the years, large food companies have learned how to work within loose definitions and industry-friendly guidelines. The result? Products that look wholesome on the surface, but don’t always reflect how the animals were actually raised.

Here’s something worth knowing: there’s no longer a single, consistent federal definition for "grass-fed". Today, many companies set their own criteria and provide their own paperwork to support it. Independent verification can happen, but it’s not guaranteed.

So when you’re standing in the store, there are still a few big unknowns:

• Did the animal spend time confined or on a feedlot at any stage?
• Were antibiotics or growth promotants part of the process?
• Was the animal finished on grass, or switched to grain toward the end?

That last piece is especially important. How an animal is finished has a major impact on the quality of the meat -- everything from flavor to the makeup of the fat.

At the end of the day, a label alone can’t give you the full picture.

That’s why we do things the old-fashioned way by raising animals on pasture, finishing them naturally, and being open about how it’s done. No fine print, no guesswork.

If you ever want to know more about how your food is raised, just ask. We’re always glad to have that conversation. Or even show you firsthand.