Pasture Raised Defined

Pasture-raising improves the flavor of beef because an all-grass diet creates more flavor complexity than a grain-fed diet. The meat typically has a cleaner, more minerally, sometimes grassier taste, and it may be leaner, have a firmer texture and less marbling than grain-fed beef. But in pasture-raised beef programs where the animals can graze 365 days a year, or close to it, the eating quality is excellent.

The claim "pasture raised” is often bundled with "free range,” and while there can be overlap, these terms have different meanings. Pasture raised is a husbandry claim that implies an animal spends all or most of its life on vegetated land. Free range is a little looser term. It may only require outdoor access, not true grazing. The two terms are alike in ensuring that animals are not crowded and are able to freely move about, but pasture raising provides significantly more space per animal. In general, pasture-raised programs are inherently free-range since the animals can graze at will, whereas the reverse isn’t true. Animals may be raised free-range without having them be on pasture. (Grass-fed, which often appears on labels alongside pasture-raised, is a dietary claim. Learn more about that here.)

The most common pasture-raised species are cattle and sheep, followed by goats, chickens, ducks, and turkeys. Ruminants are the easiest to keep on pasture because they can derive much of their diet from forage. A serious, year-round pasture program needs reliable rainfall or irrigation, long growing seasons, resilient soil, and enough acreage to rotate animals so the pastures recover. In areas that get deep snow or heavy rainfall, true 365-day pasture-raised programs are just not possible.

In harsh winters or dry seasons, some year-round pasture systems rely on stockpiled forage, hay, silage, or strategic supplementation rather than uninterrupted green growth. Countries with some of the strongest pasture-based beef cultures include New Zealand, Australia, Ireland, Argentina, Uruguay, and parts of Northern Spain.  


Animals that are truly free range and pasture raised move more, eat a more nutritious and variable diet, and are healthier as a result, typically requiring no sub-therapeutic antibiotics. Their meat is also healthier to consume. Peer-reviewed research in the Nutrition Journal has shown that beef from grass-fed cattle contains less total fat than that from grain-fed in all breeds of cattle, and that pasture-raised meat has a healthier fatty-acid profile than beef that is feedlot fattened (usually on corn augmented with agricultural by-product). Research published by the NIH shows pasture-raised beef that consume only grass and forage are associated with more omega-3s, better omega-6 to omega-3 ratios, more CLA and vitamin E, and often more antioxidants than grain-fed meat. These greater levels of essential fatty acids suggest grass-fed beef could be beneficial in protecting against certain cancers and cardiovascular disease.

“Pasture-raised” does not mean the same thing everywhere. Specific free-range and pasture-raised requirements can vary by country of origin and may require third-party certification. Local labels may emphasize grass finishing, outdoor access, animal welfare, or traceability rather than one universal standard. We seek out only the most reliable producers and vet their claims so you can be confident they are valid.

USDA labeling is still evolving in this country. As of March 2025, the designation “pasture raised” now requires that animals spend most of their lives on land with rooted, vegetative cover, such as grasses or plants. “Most of their lives” could mean the animals are raised on pasture for their first 6 to 10 months then moved to a feedlot for 4-6 months before slaughter. Theoretically, animals may have access to pasture during winter months, but they often can't graze on fresh grass because of snow and ice, or they often are raised in a dusty lot dotted with scrub grass and fed hay, forage and dried grasses year-round.

Where We Source Our Pasture-Raised Meats

New Zealand– A temperate climate with no snow allows New Zealand farmers to raise beef, lamb, and venison year-round on vast pastures teeming with nutrient-rich grasses.

Australia– While turbulent tropical weather is the norm in Northern Australia, Southern Australia and Tasmania enjoy a comfortable year-round climate defined by four distinct seasons, plenty of rainfall, and ample sunshine. Along with abundant grasslands, it’s a perfect combination for producing pasture-raised beef.

Ireland– The Emerald Isle is famous for its green pastures. The mild climate permits pasture grazing at least 8-10 months of the year. During the wettest months, the animals are sheltered in barns. A small percentage of grain augments their fresh forage year-round, but they are never in feedlots.

Wales– Wet weather doesn’t deter Welsh lambs from grazing on highland moor grasses and heather year-round, herded by Welsh farmers and their dogs, as they have been for generations.