Grass-Fed Beef in Minnesota: What It Means and Why It Matters

Grass-fed beef has become a grocery store buzzword, but behind the label is a genuine difference in how an animal was raised -- and that difference makes it to your plate.

What "Grass-Fed" Actually Means

In the United States, "grass-fed" means the animal's primary diet was forage. What you want is "100% grass-fed and grass-finished" -- meaning the animal ate forage its entire life.

Grass-Fed vs. Grain-Finished: The Flavor Difference

Grass-finished beef is leaner, with a more pronounced, mineral-forward flavor. It has a higher ratio of omega-3 to omega-6 fatty acids and more vitamins A and E.

Why Minnesota Is Good Pasture Country

Northern Minnesota sits in a transition zone between prairie grasslands and north woods. This region has some of the deepest, most mineral-rich topsoil in North America.

What to Ask Your Producer

Is it 100% grass-fed and grass-finished? What's the winter feed? Is it USDA inspected? How old is the animal at slaughter?

Sourcing at Stittsworth

At Stittsworth Meats, we source from producers we know -- farmers in northern Minnesota whose land and practices we've seen firsthand. When we say our beef comes from Minnesota, we mean Minnesota.

How to Cook Grass-Fed Beef Better

Cook at lower temperatures. Medium-rare (130–135°F internal) is the sweet spot. Let it rest for at least 5 minutes. The flavor is already there -- you just have to not cook it away.

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🍖 Recipe: Simple Pan-Seared Stittsworth Grass-Fed Ribeye

A butter-basted grass-fed ribeye that lets the beef's natural richness and mineral notes shine -- no fancy techniques needed.

Ingredients

• 1 Stittsworth Grass-Fed Ribeye (1.5 inch thick)
• 2 tablespoons butter
• Sea salt
• Cracked black pepper
• Fresh thyme sprigs
• Garlic cloves

Instructions

1. Remove the Stittsworth Grass-Fed Ribeye from the fridge 20 minutes before cooking.
2. Pat completely dry with paper towels and season generously with sea salt and black pepper on both sides.
3. Heat a cast-iron skillet over high heat until it's smoking hot.
4. Place the ribeye in the pan and sear without moving for 3--4 minutes until a crust forms.
5. Flip once and add butter, thyme, and garlic. Tilt the pan and baste the meat with foaming butter for 2--3 minutes.
6. Cook to desired doneness: 120°F for rare, 130°F for medium-rare.
7. Rest for 5 minutes before serving.

Pro Tip: Grass-fed beef has less marbling than grain-fed, so watch your temperature closely -- it can go from perfect to overdone quickly. Use a meat thermometer and remove it 5°F before your target temp.