Department of Animal Science


Date of this Version

January 2003


Published in 2003 Nebraska Beef Cattle Report. Copyright © 2002 The Board of Regents of the University of Nebraska.


Carcasses from grass-fed beef have lower fat thickness and lighter carcass weights, which increases the risk for cold shortening and reduces muscle proteolysis, both of which would reduce beef tenderness. A review of nine research papers indicates grass-fed beef is lower in tenderness (both from shear force and by taste panel), flavor and overall acceptability/desirability ratings.