Picked Up Beef at Supermarket and the Bone Is Blue

It used to be that a steak was a steak was a steak. Today, it's not that simple. A quick glance at the butcher's counter will reveal all kinds of cuts you never knew about along with fancy breeds like Angus, Wagyu and Kobe. Then, just when you thought you came to a decision, you're faced with grass fed vs corn fed beef. Is there actually a difference between these two types of meat, other than the obvious price difference?

Grass-Fed vs Corn-Fed Beef

Grass-Fed Beef

Grass-fed beef is exactly what it sounds like: cattle that have grazed on grassy pastures their entire lives. The first thing you'll notice about this type of beef is its price tag: at my local grocery store, the grass-fed ribeye steak was just shy of $4 more per pound than the corn-fed ribeye. Why is it so much more? Well, it takes longer for grass-fed cattle to reach their processing weight, and they weigh less without grain or corn to bulk up their diet. Raising beef this way is thought to be more sustainable, but it's also more expensive for the rancher.

Are those extra dollars worth it? When it comes to nutrition, grass-fed beef is higher in key nutrients, including antioxidants and vitamins. It also has twice as many omega-3 fatty acids as regular beef. As far as flavor goes, this leaner beef has a slightly gamey taste. Because it has less intramuscular fat, it tends to eat a bit meatier than the corn-fed kind, too. Some people describe the texture as chewy, but it's all about how you cook it! Since it has less fat content, it tends to cook faster than regular beef and can easily overcook if you're not careful.

We recommend letting grass-fed beef come to room temperature before cooking it to increase the chances of even cooking. Read up on the common mistakes almost everyone makes when cooking steak to cook grass-fed beef like a pro. If you're more into ground beef, simple ground beef recipes will make any meal easy.

Corn-Fed Beef

All cattle are started on grass, but most of the industry finishes their beef on corn or grain. This bulks the cattle up, increasing the fat to muscle ratio. While this type of diet adds a ton of flavor to your steaks, it's also sort of like feeding candy and cake to cattle; they'll eat their greens if they have to, but they also love filling up on junk food! Since these foods aren't typical feed for cattle, many feedlots end up using preventative antibiotics to keep the herd from getting sick.

Most people love the flavor of corn-fed beef, with its buttery, slightly sweet flavor and a texture that most people describe as melt-in-your-mouth tender. It's also more forgiving to cook with its higher fat content. If you love the flavor of corn-fed beef but don't love the additives the cattle are given, look for beef labeled as antibiotic- and hormone-free.

Whether you go grass-fed or corn-fed beef, the basic cooking principles apply. Salt it generously before cooking it, and always let your steak rest at least 15 minutes before slicing it. If you end up with a super thick steak, learn how to cook it and it will turn out juicy every time.

More Ways to Cook Steak

Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beef Filets with Portobello Sauce

These tasty steaks seem special, but they are fast enough for an everyday dinner. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

Also check out how to make the best steak marinade.

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beef and Blue Cheese Penne with Pesto

Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it's as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen

Learn how to repurpose last night's dinner into one of these amazing leftover steak recipes.

Flank Steak with Couscous

It takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle across the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Summer Steak Kabobs

These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

I like to make this on special occasions. The tender steak cuts easily into appetizing spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida

Tenderloin with Horseradish Cream Cheese

My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I make this recipe for just my husband and myself. It's a recipe my mother-in-law has been using for more than 30 years. I especially look forward to preparing it as part of a special Valentine's Day menu. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota

Southwest Steak & Potatoes

Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio

Maple & Blue Cheese Steak

This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia

Grilled Steaks with Greek Relish

My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon

Flank Steak with Cilantro Salsa Verde

Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good year-round method, but we love making it on the grill, too. —Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated Tomatoes

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri

Balsamic-Seasoned Steak

This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can't go wrong with melty Swiss on top.

Tenderloin Steak Diane

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada

Blue Cheese Flat Iron Steak

This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts

Chili-Rubbed Steak & Bread Salad

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, too. —John Baranski, Baldwin City, Kansas

Tenderloin Steaks with Cherry Sauce

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington

Blue Cheese-Crusted Sirloin Steaks

My wife adores this steak—and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota

Chipotle-Honey Grilled T-Bones

If you like to kick things up on the grill, this is the steak for you. My husband even makes this in a Dutch oven, and the meat just sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beef Tournedos

I found this wonderful, quick recipe in a book years ago. It's been a favorite for special occasions ever since! I like to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio

Peppered Filets with Horseradish Cream Sauce

This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for 2

With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak Diane

When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey

Grilled Steak Pinwheels

I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona

Easy Marinated Flank Steak

I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. —Debbie Bonczek, Tariffville, Connecticut

Also don't miss our 16 types of steak everyone should know.

Surf & Turf

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen

Saucy Skillet Steaks

These juicy ribeye steaks couldn't be easier. I prefer steak, but I've also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Bacon-Wrapped Filets with Scotched Mushrooms

I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! —Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin Steak

Looking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Taste of Home Test Kitchen

Steak with Citrus Salsa

A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Up Next: Learn how to sear a steak in 5 simple steps

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Source: https://www.tasteofhome.com/article/grass-fed-vs-corn-fed-beef/

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