How We'll Raise Grass-Fed, Grass-Finished Beef the Right Way
Before I ever bought this land, before there was a barn or a tractor or even a solid plan, I started digging into the way most beef is raised in this country. What I found surprised me.
Labels like "grass-fed" don’t always mean what they suggest. Most cattle with that label still end up in feedlots, finished on grain to fatten them up before slaughter. Factory-scale operations still call themselves farms. And much of the meat at the grocery store, even the kind that looks better on the surface, often comes from animals raised in ways that didn’t sit right with me.
That was the turning point for me.
My wife and I had already started making different choices for our kids. We were buying organic, reading labels, and trying to understand where our food came from. But when I saw how disconnected the system really was, I realized we didn’t just want to shop differently. We wanted to raise food differently.
That’s what led me here, to the land that will become Mission Farmstead. I can picture my kids out here someday, moving fence lines, filling water troughs, and learning what it means to care for something bigger than themselves. I picture the cows too, not stuck in confinement, but walking through open pastures, doing what they were made to do.
I’m still early in the journey. But this is how I plan to raise grass-fed and grass-finished beef the right way, and why I think it matters.
What Is Pasture-Raised Beef?
When I talk about pasture-raised beef, I’m not talking about buzzwords. I’m talking about how cattle are actually raised, start to finish. For me and my family, it means animals that live and graze in wide open fields. Not feedlots. Not confinement barns. But the term itself can be confusing, especially when it's used alongside "grass-fed," "organic," or "natural."
Definitions & Labels
“Pasture-raised” means cows have regular access to open land, where they graze on grass and forage. It sounds simple, but there are actually no USDA standards for this label. Some farms use it generously, even if the cattle are only on pasture part of the time.
“Grass-fed” usually means the animal was raised on a grass-based diet. But it doesn’t guarantee it was grass-finished. A cow can eat grass for most of its life and still be finished on grain before slaughter, and still get labeled grass fed. This is what happens with most beef on the market today.
“Organic beef” takes it a step further, with stricter rules around feed, land use, and animal welfare. But even organic doesn’t always mean pasture-raised. The cattle could be kept in feedyards, as long as they are fed organic grain.
This is why labels can only tell part of the story. You have to dig deeper. You have to know your farmer.
Grass-Fed vs. Grain-Fed Beef
The difference between grass fed and grain fed isn’t just about what the animal eats. It shapes the animal’s health, the quality of the meat, and the long-term impact on the land.
Grain-fed cattle are usually raised in confinement and finished in feedlots. They’re fed a mix of corn-based byproducts like DDGS, which comes from ethanol production, along with synthetic fillers, fiber, and weight-gain drugs. Monensin and beta-agonists are common additives in feedlot operations. Some research even suggests that these substances can affect the people who consume the meat, not just the animals.
In closed feedlots, cows get as little as 24 square feet of space. The goal is to fatten them fast, not to raise them well. This is how most grocery store beef is produced.
Grass-fed, grass-finished beef is raised differently. These animals stay on pasture their entire lives, eating what they were designed to eat. It takes longer and costs more, but the result is leaner meat, richer flavor, and a system that works with the land instead of against it.
And here’s the part that often gets missed. Most beef labeled “grass-fed” isn’t truly grass finished. According to Dr. Eric Berg, less than one percent of beef sold in the U.S. fits that definition. The USDA dropped its official definition in 2016, and since then, the label has been used loosely. Many cows eat grass early in life, then spend their final months eating grain in feedlots, and still get marketed as grass fed.
If you want a good breakdown of what to watch for, I recommend this short video from Dr. Berg. He explains how most of the industry works and what to look for when choosing beef that’s actually raised the way you expect.
Benefits of Pasture-Raised Meat
There’s a reason I’m choosing to raise cattle this way. When you raise animals on pasture, everyone benefits. The cows, the land, and the people who end up eating the meat. The way most meat is raised today doesn’t sit right with me, and I want to build something better from the ground up.
Nutrition & Taste
Beef from grass-fed, grass-finished cattle has a different nutritional profile than the kind raised in confinement. It’s naturally leaner and higher levels of omega-3s conjugated linoleic acid (CLA), and antioxidants like vitamin E. The flavor is cleaner too, more reflective of what the animal actually ate.
I’ve cooked both types of meat, and the difference isn’t subtle. When I put a steak on the grill that came from a cow raised the way I plan to raise mine—on pasture, with no shortcuts—I notice the difference. Not just in taste, but in how I feel feeding it to my family.
Animal Welfare
Raising animals with care means giving them the space to move, fresh pasture to graze, and the freedom to follow natural behaviors. That’s how I plan to raise cattle at Mission Farmstead.
When I say I’m committed to ethical meat, I mean animals that lived good lives. Animals that live outside, not packed into feedlots. Cows that are respected from start to finish. Mine won’t spend their last months on grain in confinement. They’ll stay on pasture the entire time, eating what they were meant to eat.
Part of the reason I’m doing this is so my kids can see what it looks like to care for animals the right way. I want them to grow up understanding that how we treat livestock matters.
Environmental Impact
Cattle are often blamed for harming the environment, but the problem isn’t the animal. It’s how they’re raised.
When managed well, cows can be a tool for healing land. They can build topsoil, support native grasses, and even help pull carbon out of the air and store it in the ground. That’s the power of regenerative grazing.
By rotating pasture, composting waste, and protecting soil, I’m working toward a model where cows are part of the solution. Not just less harmful. Actually helpful.
That’s the goal for Mission Farmstead. Beef that supports biodiversity, not erases it. Beef that gives back to the soil instead of stripping it.
Our Process at Mission Farmstead
There’s still a lot to build. I’m laying fence, improving pasture, and working toward the day this land can support a full herd. But I know where I’m going, and I’m building the systems to get there.
Grazing Rotation
The foundation of this farm is rotational grazing. That means I won’t leave cattle in the same spot too long. I’ll move them through paddocks on a schedule, letting each section of pasture rest and recover before coming back around.
This approach keeps the cows healthier, the forage stronger, and the soil more alive. It takes time. It takes attention. But it creates pasture-raised beef that reflects the health of the land behind it.
This is how I’m producing not just sustainable beef, but regenerative farm beef. The kind that improves the ground it’s raised on.
Processing & Delivery
When the time comes, the cattle won’t go through a massive industrial plant. I’ll work with small-scale processors who handle each animal with care. I want full transparency, start to finish.
Eventually, I plan to offer local pickup. Whether you’re looking to buy beef online or you’ve searched for local beef near me, I want to make that connection simple and direct. You’ll be able to choose what cuts you want, order from the farm, and feel good about where it came from.
How to Buy Our Beef
I’m not selling beef just yet, but it’s coming. If you’re interested in pasture-raised, grass-finished beef, the best way to stay in the loop is to follow along.
This won’t be commodity meat. It’ll be farm-raised beef from land that’s been cared for and restored. If you’re looking for ethical meat from someone you can talk to and trust, I’d be glad to have you with us.
Are you a farmer raising beef the way I plan to — pasture-based, regenerative, and fully grass-finished? Mission Farmstead is building a network of producers who share our values. While my own beef will likely only be sold locally, I want to help other farmers connect with the right customers.
One of the brands I started is currently looking for new suppliers in North America for dog bones and treats. If you raise cattle in a way that aligns with our practices and want to reach more than 188,000 customers each year, let’s talk.
