Red meat has been given a bad reputation among modern times, perceived as an unhealthy food high in fat, cholesterol and calories. As beef lovers Americans are admonished to avoid red meat as a staple of their diet, warned by professionals that its fat and calorie content are too high, too unhealthy when eaten frequently....... Perhaps...........yet where and how is the beef raised among these warnings? The majority of beef consumed in the U.S. is grain-fed, meaning animals are birthed, grown and then finished in confinement upon diets of grain. Grain helps the animals to gain weight faster, while affecting muscle tissue, producing familiar textures recognizable by most Americans. Cattle grow faster and larger on grain, and expend less energy in fenced lots without pasture to graze. Beef from this environment is responsible for vehement warnings of an unhealthy diet, and why? Cattle are ruminants, animals able to maintain their metabolic rate and build mass through the consumption of primarily, just grass. Meat from animals raised and finished on pasture is far different from counterparts raised in confinement. Fat content is significantly lower, a meat with fewer calories is viable, and higher levels of Omega 3 fatty acids and CLA are produced naturally when finished on grass. And for persons unable to spend time under the sun, grass-fed and finished beef is high in Vitamin D. As a ruminant cattle do not need to eat grain to grow, and can grow sufficiently on pastures properly managed with appropriate density levels. These pastures help to dispel the belief that grass-fed and finished beef is tough. Properly stocked pastures coupled with animals taken at an appropriate age will produce a final cut that can be cut with a butter knife, using the butter knife to cut through the meat and not cut away excess fat.