Grass versus grain: Question 13

Grass versus grain: Question 13

Drovers recently received an inquiry from a college student conducting research for a public-health class project.

She sent a list of questions regarding the relative merits of finishing cattle on grass versus grain-based rations. Her questions, while somewhat biased, reflect common misperceptions of grain feeing and the kinds of question consumers are asking. For that reason, we have adapted the questions and answers into this article, to serve as possible "talking points" for our readers as you encounter similar questions from the public.

We've been posting the 13 questions, along with our answers, over the last couple weeks. Here is question 13:

Student

How can the typical American lessen the dependency on corn?

Drovers CattleNetwork

I do want to be clear that I am not opposed to grass finishing as a production system, nor are most people involved in the beef business. It is a system that can work for some producers and provides a choice for consumers. However, for the reasons previously listed, I do not think it is either feasible or necessary to shift all or most of our production to a grass-finishing system.

Our current production system capitalizes on the bovine's ability to gain weight on forage for much of its life, and allows us to produce food on land that often is unsuitable for growing crops. Then we use grain to improve weight gains and efficiency during the final stage of the production cycle.

At the retail counter, a variety of beef options including natural, organic, locally produced or grass-finished helps address a variety of consumer preferences. Those alternative production systems also offer opportunities for some producers to differentiate their products and sell cattle into premium market chains. For the majority of consumers though, conventional grain-finished beef offers the best combination of price, quality and overall value.

See question 12 from this series here.

 

Latest News

APHIS Now Thinks Wild Birds Are to Blame for Highly Pathogenic Avian Influenza's Arrival on Four U.S. Dairies
APHIS Now Thinks Wild Birds Are to Blame for Highly Pathogenic Avian Influenza's Arrival on Four U.S. Dairies

The livestock industry continues to grapple with the first confirmed cases of HPAI in cattle, while federal and state agencies continue to assure consumers there's no concern about the safety of the U.S. milk supply.

AABP Creates 'Using Credentialed Veterinary Technicians  in Bovine Practice' Guidelines
AABP Creates 'Using Credentialed Veterinary Technicians in Bovine Practice' Guidelines

Utilizing credentialed veterinary technicians (CVTs) in bovine practice can assist veterinarians in providing additional and efficient services to their large animal clients.

Get the Facts Straight on Highly Pathogenic Avian Influenza
Get the Facts Straight on Highly Pathogenic Avian Influenza

Now that the mystery illness impacting some dairy herds has been revealed as the same strain of Highly Pathogenic Avian Influenza that has been impacting the U.S. poultry flock, pork producers are asking questions.

New Guide Helps Producers Maximize Values of Cull Cows
New Guide Helps Producers Maximize Values of Cull Cows

A new resource developed by the National Cattlemen’s Beef Association and CattleFax helps cattle producers maximize profitability from their culling decisions.

"Boring" Technology Will Reshape Dairy Over the Next 10 Years
"Boring" Technology Will Reshape Dairy Over the Next 10 Years

Once a technology becomes a boring experience it means it has become proven, well-adopted, and easy to utilize. There are three "boring" technologies silently shaping the industry.

Meat Institute: Properly Prepared Beef is Safe to Eat; HPAI is not a Food Safety Threat
Meat Institute: Properly Prepared Beef is Safe to Eat; HPAI is not a Food Safety Threat

According to the Centers for Disease Control and Prevention (CDC) and USDA food safety experts, properly prepared beef is safe to eat and is not a food safety risk to humans.