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by Pre Brands November 27, 2019
Take a look at the different kinds of beef there are in your grocery store. Have you noticed the color and shape differences in conventional beef from the butcher that is typically sourced from grain-fed cows and in contrast, the way grass-fed beef looks?
Grass-fed cattle and grain-fed cattle have a very different look when you see them side by side. You might assume one was healthier than the other, or even that one just looks healthier, but there are a surprising amount of misconceptions about the way we perceive quality in beef. One of them is the way we think about the color of fat on our steaks. We took a deeper look at this, specifically, why the fat on grain-fed vs. grass-fed looks so different.
There are a few main differences. One of the most obvious ones is the color of the fat. Grain-fed cattle will have a very bright white-colored fat, whereas grass-fed cattle will be off white, almost a yellowish-white. This can be a fun way to test your knowledge about beef just by looking at a cut!
The reason for this color change is the pigment, Beta-carotene. It is found in grass, therefore, cattle with a diet high in nutrient-dense grasses will have a less white fat color. Beta Carotene also gives cattle an abundant source of vitamin A, and if they are eating the grass year-round, they will be getting their vitamins easily with every meal.
Cattle that are grass-fed or grass-fed and finished but are not pasture-raised year-round, may need to be supplemented Vitamin A in the winter months. In areas where the climate does not allow for year-round pasture raising, cattle are fed grain or dried grasses in the winter.
In addition, having a grass-only diet means that the fat in those cattle will break down easier when you are cooking. This means a more tender and buttery bite. If the cattle were fed grain or supplemented with grain feed, the fat in the steak tends to be harder and won't be as easy to chew.
Yellow-white in color
The yellow color comes from Beta-carotene which is found in grass.
Beta-Carotene is a great source of Vitamin A.
If the cattle are pasture-raised year-round, they have plenty of Vitamin A.
Fat is softer and will melt or break down more when cooked so you get an easier bite.
White in color.
Animals often need to be supplemented Vitamin A.
Fat is much harder or tougher and will not break down as much when cooking.
Pre beef is always 100% Grass-Fed and Finished because we source from climates that support year-round grazing on grass. That's why our fat color in our beef is not bright white like grain-fed beef.
Next time you are shopping for beef, take a closer look at the fat and let it tell you an even deeper story to the life the animal lived. Fat color does not lie. But now you can take your Fat Truth knowledge and make the best purchasing decisions for your goals and your diet.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.