Grassfed

Grassfed refers to livestock raised on a diet composed predominantly of grass and other forage rather than grain-based feeds. The term is commonly used for beef, sheep, goat, and dairy cattle, and is often associated with pasture-based production systems.

Production practices vary by region and farm. Animals may graze on pasture year-round or seasonally, with supplementation of hay, silage, or other forage when pastures are limited. Rotational grazing and other pasture-management techniques are commonly employed to maintain forage quality, soil health, and animal welfare. Finishing on forage rather than grain is preferred by some producers, but finishing practices and diet composition can differ among operations and certifications.

Nutritional and sensory aspects of grassfed products can differ from grain-fed counterparts. Grassfed beef and dairy often have a different fat profile, with higher levels of certain fatty acids such as omega-3s and conjugated linoleic acid (CLA). They may also exhibit leaner cuts and distinct flavor nuances influenced by the types of forage and pasture management. However, the magnitude of nutritional differences depends on forage quality, animal breed, and management practices.

Environmental and welfare considerations are central to many grassfed systems. Grazing can support biodiversity, soil health, and carbon sequestration under appropriate management, while livestock requires suitable fencing, water access, and shelter. Critics point to potential trade-offs in land use efficiency and methane emissions per unit of product, depending on system design and productivity.

Regulation and labeling vary by country and certifier. In the United States, grassfed claims on meat are regulated and may be further defined by third-party certifications, such as those that require 100% forage-fed, pasture-based management. Labels differ in strictness and interpretation, so consumers should review certifications to understand exact standards.