What does it take to get GOOD grass-finished beef?

written by

Jared Frye

posted on

May 12, 2022

Quite often we have conversations with folks who ask about our grass finishing program and how we get our beef to the proper finish stage.

There does seem to be a misunderstanding of what it takes to get really good grass-finished beef. In fact, I had a conversation not too long ago with another farmer who has a small herd, a more conventional outfit where they grain-finish a few steers each year. And when I said we do grass-finishing he asked me "how I do that?" "what does that mean?" In his mind the only way to ‘finish’ an animal was to feed grain before slaughter.

So I just want to talk briefly (because I could talk about this for days), about some of the key aspects for us in getting the best quality of grass-finished beef.

We’ve heard from a lot of folks who are turned off of grass-finished beef because they’ve had it before and it was “no good” or “tough”. Which I do believe is many times the case, but I don’t think they have had GOOD grass-finished beef. My theory is that there have been producers in the past who have taken shortcuts and tried to sell their beef as grass-finished without putting in the proper time and care. Conventional, grain-fed, beef can be finished between 14-16 months of age because the excess fat created by the grain inputs speeds the fattening process up at an unnatural rate. For grass-finishing, our minimum age for a beef is 24 months, though often we find that somewhere between 26-28 months tends to be our sweet spot!

So, time. Time is so important to getting properly finished beef. And this is somewhere I believe producers sometimes cut corners and get inferior results from their “grass-finished” beef.

The other, and oh so important element is the forages and nutrients the cows are taking in. Again, I think there’s a misunderstanding that you can just put cows on some grass and they will finish themselves. There are a lot of factors that play into this so to keep this conversation simple I will just talk about forage diversity and palatability.

It has become a common practice for many farms to try and get their pastures to a monoculture with one variety of forage. To speak of weeds being in your pasture is the beginning of the end for your pasture for sure! Now I don’t know about you, but I don’t like to eat the same thing all day everyday…I like variety. So why wouldn’t cattle enjoy some variety as well? We have found that by utilizing high stocking density and allowing our pastures to flourish naturally our cattle are exposed to a wide variety of forages and they tend to enjoy many of them….even what some would call weeds…if the cows eat them I call them good! Sure, there are some things they don’t care for as much – but over time those tend to be pushed out as more popular plants grow in and take over. And often times these weeds are indicative of a larger, soil health problem we need to address…..but that’s it’s own post so we’ll save that for another time!

In fact, we currently planting a 6-way mix cover crop for summer grazing just to try and increase that diversity (while also helping our soil health!).

The other important factor I mentioned is palatability. If you’ve driven by those pastures before where the grass looks like a putting green at a country club….those cows aren’t enjoying the freshest grass possible. They’re pretty much eating the white nubs of grass down by the soil. So question is, do you like your greens to be white and tough or green and leafy? I know what the answer is for me…and it is the same for our cattle.

By utilizing rotational grazing we’re able to keep our cows on fresh grass daily. They don’t have to return to the area they soiled the day before or eat what’s left from the day before. They get a new buffet each day! And through this grazing technique we are able to get the cows off of the grass allowing it time to regrow and reach it’s peak palatability so that when they return and eat again they are enjoying the best buffet they can!

Not only do the animals just enjoy it more when it’s at peak palatability but also, they tend to eat more and get more nutrients out of the plants at this stage. It’s a tastier meal to them so their minds (much like mine when I’m eating something tasty) tell them to keep eating more! Also, when a plant goes beyond it’s peak palatability it begins to stagnate it’s growth and store more starch and less protein in it’s stems and leaves. High protein in plants (even when it’s baled as hay) are what help to keep cattle growing and a healthy pace and really put on the weight and fat we like to see. Starches do the same for them as they do for us….nothing but fill the hole!

I promised to wrap it up after those 2 points so I will stop there, but there are so many factors in getting high quality grass-finished beef. It takes a lot of time and hard work and there are many factors beyond those discussed here. If you have any questions or have a few days to kill and want to get really into the details of it all, give me a call! I’ll burn your ear off with it!

More from the blog

Fighting Erosion, One Step (and Hoof) at a Time

Fighting Erosion, One Step (and Hoof) at a Time

When people think about farming, they usually picture animals and crops. But for us, it all starts with the land. Our land is more than just dirt under our boots — it’s the foundation of everything we do. It’s where our animals graze, where the roots hold tight, and where good food begins.  So, taking care of it isn’t optional. It’s the whole job. On our farm, we follow regenerative practices because it’s the only way we know to leave the land better than we found it. And if there’s one thing we believe, it’s that better food starts with better soil.  Healthy soil grows healthy grass. Healthy grass grows healthy animals. And healthy animals make for healthy people. Fighting Erosion, One Step (and Hoof) at a Time Let’s talk about something that doesn’t make the Instagram reels: erosion. It might not be flashy, but if you’ve ever watched your topsoil float away in a heavy rain, you know it’s serious. That rich, dark layer of earth? That’s where the magic happens. And once it’s gone, it’s gone.  You can’t just go to Tractor Supply and buy more of it. That’s why our grazing practices are built around movement.  We don’t leave animals in one spot for too long. We rotate them across the pasture, giving the land time to rest and recover. Those hooves work the manure into the soil, the grass gets a breather, and the root systems get stronger. It’s a win-win-win. Less bare soil means less erosion, and every time we move the herd, we’re actually helping the land regenerate. The Birds Are In On It, Too Our turkeys and chickens do their part, too. Their mobile shelters mean they’re always on fresh grass, and their manure is spread evenly behind them. Not only does this keep the birds healthy (and the meat even better), but it also helps nourish the soil instead of polluting it. Think of it like a slow-release fertilizer… with feathers. Roots and Resilience We also manage our pasture to keep living roots in the ground as long as possible. Bare soil is vulnerable soil — to wind, to water, to compaction, you name it. So, we graze in a way that encourages dense root systems and lush regrowth.  Those roots? They’re the underground heroes. They hold everything in place and feed the soil microbes that turn organic matter into fertility. The result? Our land holds water better, resists erosion, and actually gets healthier year after year. What That Means for You All of that care and intention below the surface makes its way into the food we raise. It’s more nutrient-dense. It’s got better flavor. It supports local ecosystems instead of draining them. You can’t fake this stuff. There’s no shortcut. But when you take a bite of a steak, pork chop, or roast chicken raised on land this alive, you can taste the difference. This kind of farming doesn’t just grow food — it grows resilience. It builds up instead of breaking down. And around here, that’s the kind of legacy we’re working toward.

Read more
The Truth About 'Fresh, Never Frozen' Meat

The Truth About 'Fresh, Never Frozen' Meat

You’ve seen the ads, probably thousands of times from different restaurants, the old slogan…“Fresh, never frozen!” I mean shoot, Wendy’s has been using it since sometime around 1970!!! But have you ever stopped to ask what that actually means? Just the basic logistics of such a feat are overwhelming. It’s become a marketing badge of honor — the gold standard for how meat should be handled… or so we’re told. But let’s pull back the curtain a bit. Because while it sounds like you’re getting meat straight from the butcher’s block, the reality behind that phrase — especially when it’s used by large chains — might surprise you. And once you know the difference, you’ll never look at a fast-food burger the same way again. And I know plenty of you are going to say, I don’t eat fast food, so this isn’t an issue. And to that, I say great! But…… recently, I saw something referencing a small, local restaurant that indicated they were serving fresh, never frozen chicken wings…so this claim isn’t just something big chains are using to draw you in. The “Fresh” Illusion When a restaurant like Wendy’s or that wing joint says their meat is “fresh, never frozen,” they’re telling the truth — but only technically. Here’s the catch…because it seems like there’s always a catch! Under USDA guidelines, meat is still considered fresh as long as it has never dropped below 26°F. You can pause here and Google at what temperature meat freezes….or I’ll help, it’s 26°F – 28°F….so was it frozen? What do you think? That means the beef, pork, chicken, or any of the others could be processed, vacuum-sealed, and stored in trucks or warehouses indefinitely before it reaches your plate. It’s industrial food logistics at its finest — precision chilling, fast distribution, and just-in-time deliveries. But that “fresh” meat isn’t coming off the farm and heading straight to your plate. It’s coming out of a shipping box from a warehouse somewhere, having been handled by who-knows-how-many people along the way. And while 26°F does constitute frozen, it’s not exactly a deep freeze and still allows some degradation to the quality of the meat. At least it’s not misleading marketing, right?! Here’s How It Works at C&F Farms At our farm, we do things differently — and proudly so. The animals we raise are moved daily on pasture, handled with care, and never given antibiotics or hormones. When it’s time for processing, they’re harvested at a small USDA-inspected facility that we know and trust. Once the meat is cut and packaged, it’s frozen immediately — at the peak of freshness, and down to temperatures of at least 0°F! That’s important, because:   - It locks in quality. The moment meat is cut, the freshness clock starts      ticking. By freezing it right away, we stop that clock.   - It preserves flavor and nutrients. You’re getting meat that tastes the way    it should, without being weeks old before it ever hits the skillet.   - It gives you transparency. You know when it was processed, how it was    raised, and exactly who raised it. There’s no guesswork, no smoke and    mirrors — just real food from real people. We keep your meat frozen until it’s picked up or shipped, so when you thaw it at home, you’re starting fresh — truly. So… Which One Is Fresher? A fast food patty that’s been vacuum-packed and trucked across the country for two weeks — or a steak from a local farm, frozen just hours after being packed? And we don’t expect much more from big chains like Wendy’s, but local restaurants are using the same buzz words to get you in. Is it okay to support any of those businesses? We’ll let you decide. That’s not really for us to tell you. We’re here to educate you and make sure you’re making informed decisions. But at the end of the day for us, “fresh” should mean more than just a number on a thermometer. It should mean quality, honesty, and trust. And that’s what we aim to deliver — every time you open a package from us. Next time you see that “never frozen” slogan on a billboard or takeout menu, just know: Frozen doesn’t mean lesser. Frozen at the right time means better.

Read more
A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

There’s something deeply satisfying about taking a humble cut of meat and turning it into a show-stopping, soul-warming meal. That’s exactly what ossobuco is all about. This Italian classic, made from cross-cut beef shanks, brings together rich bone marrow, tender beef, and a hearty sauce—all from a cut most folks walk right past at the grocery store. But in our kitchen, this cut gets the star treatment. Today, we’re walking you through a simple, slow-cooked version of ossobuco that doesn’t require hours of babysitting on the stovetop. Just a quick sear in a pan, then let the crockpot do the rest. We like to serve ours with buttery creamed parsnips and tender-crisp asparagus—a plate that’s rustic, comforting, and downright elegant. Why Ossobuco? Ossobuco literally means “bone with a hole,” referring to the marrow-filled center of the beef shank. That marrow slowly melts into the sauce as it cooks, adding richness and depth that you just can’t get from leaner cuts. It’s the kind of food that sticks to your ribs and warms your soul, especially when the weather turns cool or when you just need a meal that feels like home. And when it comes from pasture-raised cattle, you’re getting more than flavor—you’re getting nutrition, sustainability, and the peace of mind that comes from knowing your food was raised with care. Crockpot Ossobuco Recipe Serves 4 Prep Time: 20 minutes Cook Time: 6–8 hours on low You’ll need: 2–3 pieces of C&F Farms Ossobuco  Salt & pepper 1/2 cup flour (optional, for dredging) 2 tbsp olive oil or lard 1 medium onion, diced 2 carrots, diced 2 stalks celery, diced 3–4 cloves garlic, minced 1/2 cup dry white wine (or beef broth) 1 (14 oz) can crushed tomatoes 1 cup beef broth 2 sprigs fresh thyme 1 bay leaf Zest of 1 lemon (optional, for garnish) Chopped parsley (optional, for garnish) Instructions: Prep & Sear: Pat the ossobuco dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour if you want a thicker sauce. Heat oil or lard in a cast iron skillet over medium-high heat. Sear each piece until browned on all sides—about 2–3 minutes per side. Don’t skip this step—it adds layers of flavor. Sauté Veggies: In the same skillet, reduce heat and add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute. Deglaze: Pour in the wine or broth to deglaze the pan, scraping up the browned bits. Let it simmer for a minute or two to reduce slightly. Crockpot Time: Transfer the seared ossobuco to your crockpot. Pour the veggie/wine mixture over the top. Add crushed tomatoes, beef broth, thyme, and bay leaf. Cover and cook on low for 6–8 hours until the meat is tender and nearly falling off the bone. Serve: Carefully remove the ossobuco and spoon the sauce over top. Finish with lemon zest and parsley if desired. Serve with creamed parsnips and sautéed asparagus for a full plate of comfort. Creamed Parsnips (a cozy alternative to mashed potatoes) 2 lbs parsnips, peeled and chopped 3 tbsp butter 1/2 cup heavy cream or whole milk Salt and pepper to taste Boil parsnips until tender, drain, and mash with butter and cream. Season well and serve warm. Asparagus (simple and fresh) 1 bunch fresh asparagus Olive oil or butter Salt and pepper A squeeze of lemon (optional) Trim the ends, toss with oil or butter, and roast at 425°F for 10–12 minutes, or sauté quickly on the stovetop. This meal is one of our favorite ways to slow down and enjoy the fruits of good farming and good food. It’s not fancy—it’s just real, honest cooking that makes you proud to gather around the table. If you make this dish, we’d love to hear how it turned out—or better yet, see a picture! Want to try it yourself? Grab some ossobuco from our online store or market booth while it’s in stock—this cut doesn’t last long!

Read more
Return To Top