See that yellow fat? That's a telltale sign of grass fed/finished (possibly some grain during finish).
A grass fed, but fully grain finished bovine's fat is white/light pink.
Know your fat and no one can fool you.
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What about marrow? Is there a difference between grass and grain finished?
It would have to have some effect but to what extent I do not know.
Interesting
Also a big difference in breeds. Jersey fat is much more yellow.
And jersey meat is some of the best I have ever had.