Nutritional Composition of Beef: A Comparison of Commercial North American Grass-and Grain-Finishing Systems
March 25, 2026 | Source: Oxford Academic | by Joseph V Varre, Travis Statham, Autumn F Smith, Muhammad Ahsin, Jennifer Cloward, Marina Carbonell Herrera, Camille Mittendorf, Chyanne Crompton, Robert E Ward, Tiffany Evans, Troy Bird, Shawna Lyons, Amanda Pinelli, Dan Kittredge, Stephan van Vliet
Beef’s fatty acid and mineral profile is influenced by finishing diets, yet the nutritional variability within both grass- and grain-fed beef samples from commercial operations remains underexplored. Understanding potential differences is important for producers and consumers. This study profiled grass- and grain-fed beef from commercial North American producers and retailers, and evaluated relationships among grazing practices, forage quality, soil characteristics, and beef fatty acid and mineral composition. Beef samples (grass-fed, n = 253; grain-fed, n = 84), along with forage and soil samples where possible, were collected from 108 commercial producers and retailers. Fatty acids were analyzed using gas chromatography-flame ionization detection (GC-FID), and minerals were quantified using inductively coupled plasma atomic emission spectroscopy (ICP-AES). Statistical models evaluated differences and correlations between and within finishing practices using Welch’s t-test and Pearson’s correlation analysis. Beef’s fatty acid and mineral profile is influenced by finishing diets, yet the nutritional variability within both grass- and grain-fed beef samples from commercial operations remains underexplored. Understanding potential differences is important for producers and consumers.
This study profiled grass- and grain-fed beef from commercial North American producers and retailers, and evaluated relationships among grazing practices, forage quality, soil characteristics, and beef fatty acid and mineral composition.
Beef samples (grass-fed, n = 253; grain-fed, n = 84), along with forage and soil samples where possible, were collected from 108 commercial producers and retailers. Fatty acids were analyzed using gas chromatography-flame ionization detection (GC-FID), and minerals were quantified using inductively coupled plasma atomic emission spectroscopy (ICP-AES).
Statistical models evaluated differences and correlations between and within finishing practices using Welch’s t-test and Pearson’s correlation analysis.