Grass-fed beef once had a reputation for being tough or stringy – a belief that is not necessarily accurate today (and certainly does not apply to New Zealand grass-fed Black Angus beef).
This belief probably originated in the early days of the resurgence of grass-fed beef. Many American farmers hadn’t yet re-learned the proper breeds, pasturing methods, and other information necessary to produce consistently tender beef (Burros, 2006).
However, a 2010 comparison study by the University of Arizona actually discovered that grass-fed beef they tested had comparable tenderness to grain-fed:
“…comparing shear force values as a measure of tenderness, it was surprising to find that steaks from the grass-fed were as tender as the steaks from the grain-fed cattle” (John Marchello, 2010).
New Zealand black angus beef offers consistent, superior quality from cut to cut. It’s extremely tender with a clean, beefy flavor and is quickly becoming a chef favorite.
Burros, M. (2006, August 30). There’s More to Like About Grass-Fed Beef. Retrieved January 7, 2013, from New York Times: http://www.nytimes.com/2006/08/30/dining/30well.html
John Marchello, D. S. (2010). Grain-Fed Versus Grass-Fed Beef. Retrieved January 7, 2013, from Arizona Beef Day (University of Arizona – Dept of Animal Services): http://animal.cals.arizona.edu/BQA/PDF/ProducersUpdate_10final.pdf