Regular Store Bought Grain Fed Beef vs. Grass Fed

store bought beef vs. grass fed

We’ve been buying beef from the farmer up the road for so long, I’d forgotten what cooking store-bought beef was like. But last week, we ran out of the good stuff, and we’ll have to wait until he butchers again until we can buy more. So, we bought a few pounds of ground beef from the store. But as it browned in the pan, I noticed that it was quickly swimming in yellow liquid- enough so that I had to pour it off into a jar so the meat could continue to fry.

I’d forgotten about how much grease comes off the hamburger meat you buy at the store! Beef from a grass-fed cow produces almost zero grease. I was pretty grossed out by how much fat was in that meat.

When it was all cooked up, Jerry walked into the kitchen and looked at what was left in the pan and said, “I thought you were frying a pound?” I said, “I did.” He said, “Where’d it all go??” And I pointed to the jar full of grease. And I suddenly had a revelation, for I never before understood what that 80/20 on the package of meat meant!

20 percent of that pound of beef was fat!! Twenty percent! That’s quite a significant loss in meat! And I’d just paid for that grease I was about to throw way. My frugal nature felt robbed.

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And it occurred to me that the grass fed beef we’ve been buying from the farmer, with seriously ZERO fat to pour off, was a much better price per pound than we realized. For even though we may be paying about $3.90 per pound for grass fed beef from the farmer, we are eating 99-100% of that meat. As compared to only actually getting 80% of the meat we buy at the store. So for instance, if you buy a pound of ground beef at the store for $2.99, but you lose 20% of that meat, you are actually paying about $3.59 in order to get a full pound of meat. Does that make sense?

And when you consider this, along with the fact that the price we pay per pound for locally raised grass-fed beef also includes steaks and roasts, I’d say we’re getting a pretty good deal!

Just something for you to consider, besides all of the health benefits of eating grass-fed meat, and supporting your local farmers. It just might not be much of a price difference for the good stuff, all things considered!

Kendra
About Kendra 1117 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

30 Comments

  1. I raise and process my own beef 99.9% grass fed. I use the the worst part of the meat and a good amount of fat in the meat. My meat is so different than store bought meat that i can’t believe it came from the same animal. I have plenty of fat for taste but still next to no accumulation of fat when I’m cooking. And the fat i do get is nothing like the fat frim store bought.
    I have to believe that eating this pink slime is horribly unhealthy. Meat isn’t supposed to be a bright pink color in the first place. Also when i make a hamburger with my meat when I’m done i have blood on my hands. With Store meat i have no blood, only a thick layer of grease…ridiculous

  2. Fat is supposed to be ground into ground beef. Fat adds flavor. I’ve had terrible store bought beef and good store beef. If you have a local source that is your best bet but this misinformation about fat in ground beef needs corrected. The highest graded beef, pork, tuna is all based on fat content.

  3. Yes stores do add fat to the mix. I worked in the meat department for years and watched how they did things. they use a lot of the trimmings to make ground beef.

  4. I would have no clue where to look to get anything but store bought. I haven’t been able to eat many meals with my family when they want something with ground beef. its gotten to where I get sick every time i eat it. How would i start looking for a better alternative. not sure if there is one around here.

    • Stacey,

      If you have a Whole Foods or maybe Trader Joes (not sure if they carry meat) store, they would have grass fed beef. If you are in the city, you might have to take a drive to the country to find a farm that sells beef. Farmers don’t usually advertise their meat for sale. We’ve found that just finding a dairy farm, then asking the farmer if he sells meat (which they most always do), is the best way to go. If I were you, I’d google dairy farms in your surrounding area, then call them up. Make sure they pasture their cows, though. Swap contact info, then when the farmer is ready to butcher he can let you know. If you have several friends who can go in on an order with you that would help spread out a larger order of meat. It’s out there, you may just have to hunt 🙂

  5. @carmen: You said you follow scripture when it comes to eating, and that it forbids the eating of fat? I’m just really curious as to where it says that. I know Jewish people use a great deal of chicken fat in cooking, but I’ve never heard anything one way or another regarding other fats. Plus, my Jewish friends all eat butter and/or margarine, depending on what it’s being served with. Those things are also ‘fat’. I don’t mean to be rude, but I am seriously curious about where to find the scripture that deals with eating fat. I looked up Kosher Law and saw nothing there that was relevant either.

    Thanks for your time. Oh, and I’m firmly in the grass-fed beef only corner, but not primarily cos of the fat issue. I worry more about hormones, chemicals and drugs fed to feedlot cattle. (Not to mention the nefarious pink slime, and the use of ‘meat glue’ to turn scraps of meat into a solid slab of meat which they then sell as a steak or roast,etc. depending on which cuts the scraps came from. If you haven’t heard about meat glue, I suggest you Google it. It is an eye-opener. (They can use it on MOST animal proteins, including fish. Plus, it doesn’t have to be labeled either. You simply never really know WHAT you’re buying at a grocery store.

  6. The problem I see here is that most of the time you can never be 100% certain that they were grassfed ALL the time. Even organic beef only has to be fed grass 30% of the time, the rest of the time they can be fed grain, which is very bad for us and the cow. Another problem is the A1 casien in most American cattle, many people are allergic to it and don’t even know it.

    I pay a little more than you for the assurance that the beef is 100% grassfed ALL the time and the cows have A2 casien protien which is much better for us. (Read the Devil in the Milk)

    I pay $7.99 a pound to have it shipped to my door. I also get grassfed raw cheese and cultured milk beverages. This is the company that Jordan Rubin founded last year. I personally work with Jordan every week and would be glad to tell you more about the company.

  7. It has been a long time since I bought store bought beef or sausage too, and honestly that looks gross! Sorry, but it does. Makes me appreciate local, grass-fed even more.

  8. Well, I placed my first order this morning. Twenty-five pounds of meat, equal parts of ground, roasts, and steaks for $5 a pound, delivered.I cringed a little at first, till I went to the store and saw their ground beef for $4.58 a pound.

  9. Also, any beef that has been on a corn diet has a much higher incidence of the bad e-coli. If that same corn fed cow was moved to grass pasture for its remaining 2 weeks of life it would shed 20% of that bad e-coli. Overall, grass-fed/grass-finished beef is better all the way around.

  10. All a matter of taste I suppose. I never buy the lean hamburger not enough fat. We have forgotten that fat is tasty and necessary for you. I suppose you wouldn’t be offended by cooking bacon. Bacon fat makes the best gravy. I like to put bacon fat right from the frying pan on my toast in the morning instead of butter. Use a brush or drizzle it from a spoon. Awesome taste.

  11. I agree with Lori about hamburger grease used to become solid at room temperature years ago. I think they mix in ice, which becomes shaved, when they grind the meat. That’s why if you leave the store package in the fridge overnight before portioning it up for the freezer, watch out. You get a gargantuan lake of reddish water that will leak out all over. More weight and dollars going down the drain. This is called “economic adulteration.”

  12. The “Pink slime” is from the ammonium hydroxide used to “make parts of the meat that would be un-useable into a food product safe for human consumption. Meat leftovers are gathered up, mixed with the ammonia, chopped, blended, and added to our food. McDonalds has decided to stop using it, but anytime you buy “ground beef” in the grocery, fresh or frozen, or eat out, there is a really good chance you are eating this.

    If you find you must buy ground beef, ask the meat counter if they can grind some for you, and pick out your own roast, or do it yourself at home. Buy only cuts you know, ground round, ground sirloin, or ground chuck. The meat still won’t be great, but is a better alternative to the modern version of mystery meat.

    I was able to go to a website called Eating Green and search for grass fed beef in my state. I found it starting at $4.85 a pound, and you have to buy a bundle. You can buy as little as 15 pounds, and it is an equal mix of steak, roast, and ground beef.

  13. We’ve been purchasing grass fed beef in bulk from a local farmer for 3 years, and we LOVE it! You are so right about the fat from the ground beef… there isn’t enough to pour off.

    Recently we were visiting my mom, and she made a beef roast. I was really shocked at how different it tasted from the grass fed beef we’ve been eating for so long. It seriously had a weird (chemical?) aftertaste. I felt a little sick while eating because of the huge difference in the smell and taste. It didn’t help that she served jarred gravy, which I never use either. I always make a delicious homemade gravy from the drippings. I do agree with Bill that it wouldn’t be wise to make gravy with conventional CAFO beef drippings, since most toxins are concentrated in the fat of an animal. And conventional beef has a huge amount of toxins in it!

    For anyone who purchases grass fed beef from a local farmer, be sure to ask for all the bones. They make the best beef stock! I feel I get my money’s worth when I’m using all the bones too, since the cost per pound is based on hanging weight.

  14. Not long ago we purchased ‘organic’ already prepared beef patties at Costco. I was appalled at how much fat we ended with. i too placed it in a jar. Since we follow scripture with regards to eating guidelines, fat is not to be eaten. I’m glad we don’t eat meat often but regardless it is nice when we decide to have healthy kosher options available.

    blessings
    carmen

  15. Don’t they also put in lots of water? It seems that today’s hamburger grease is much different than what I remember as a child. When I was just learning to cook, I would pour off the grease into a cup and it would later solidify. Now days, that ‘grease’ never gets hard. My guess is that it’s a combo of grease and water. This would make the meat even more expensive, wouldn’t it? (All the more reason to grow your own!)

  16. When your kids can tell the difference in the quality of the meat – it’s really bad. My girls always comment when I fix them a meal made from grocery store beef – and at $5.99/lb it’s more expensive than what I get at the farmers market. When I buy 2 lbs at the market its $5/lb, so that’s how I always buy it. Matter of fact my youngest just asked for homemade hamburger helper but she’ll have to wait for the weekend til I get more meat.

  17. Oh my word! You have definitely given me food for thought! I once in awhile purchase ground beef and wondered too about all that fat. Because my husband is a hunter we still have venison in the freezer and I use that but we are getting low and hunting season is over. We have a local butcher just around the corner that I have considered purchasing 1/4 to 1/2 a side but the price seemed quite high. Now I am seriously considering it! Thinks that make you go Hmmmmmm?!

    Thanks for posting this!

    Micki

  18. To Rebekah, that smell could be from the “pink slime” that is put into hamburger. Pink slime is the part that used to be thrown away, but now it’s infused with ammonia and put back into the hamburger. I read an article (from a few years ago) that 70% of all hamburger in the U.S.(including schools) contains pink slime. I found this because I actually smelled ammonia when frying some hamburger and searched “why does my hamburger smell like ammonia”! Disgusting!!!

  19. My wife’s uncle tried to convince us that grass finished beef is terrible tasting and he wouldn’t feed it to anyone he likes.

    No matter how hard I tried he insisted grocery store meat is delicious and good for you.

    We have turned to rasing our own steer and will butcher him in a week or so.

    My mouth is already watering.

  20. A few extra points to consider; that fat you poured off is the artery clogging saturated fat derived from feeding cattle in feedlots corn in an effort to speed their weight gain, it’s usually loaded with trace elements of hormones and antibiotics, and is derived from a fructose source hence its lower melting point.

    Now to be fair, all ground meat contains some fat. The difference with fat from a grass-fed, grass-finished (an important distinction) animal is that the fat contains on average less then 10% saturated fat.

    For more information:
    http://www.eatwild.com/healthbenefits.htm
    http://www.johnrobbins.info/blog/grass-fed-beef/
    http://www.mercola.com/beef/health_benefits.htm

    Happy, healthy eating to you!

  21. That’s such a good point. I’d never done the math like that. Have you found any use for the excess fat? I’ve heard of people who throw it in a jar layered with old bread crumbs to make a bird suet but I don’t know… I feel weird feeding beef to the birds 🙂

  22. So I’ve been planning for some time to switch my family over to a local family farm that does grass feeding for their cows. I just haven’t gotten around to it. After reading this, I’ll sign up for their co-op TODAY!

  23. Although grass feed is superior to grain fed, what you’re describing may be also caused by grocery store practices. I believe they add fat into the meat to create the 75/25, 80/20, 90/10 meat to fat ratios. It’s disgusting.

  24. Amen! So gross. We also noticed a significant “smell” difference when cooking the store vs grass fed beef too. Grass fed beef smells like steak when cooking. My husband normally dislikes ground beef but he loves grass fed ground beef. Carrie, all supermarkets do it, we have shopped around. Have you seen “food, inc.”?
    I also recently found out that “ground beef” can be any parts of the cow ground up…..barf. So when I do have to buy at the store I try to buy the good stuff, like ground sirloin.

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