A lot depends upon the type and amount of grass that is eaten or fed. High quality legume grass mixes grazed at say 12-15 inches (WI) down to 6-8 inches will give feed value levels over 200 RFV which is similar to most grains or a bit lower. The excess protein can be transformed into energy as well. With gains of 2.4-2.8 per day for stocker age cattle there will be marbling with this quality of forage. Another issue is age. The most efficient rates of gain in lean body tissue come when cattle are 4 to 16 months of age or so. They can also put on a lot of fatty weight then as well which is one reason feed lots will pay more for the 300-400 lbs. calves as they have more days of faster total growth. The grain grows a fast animal but also puts on additional fat which is they type of meat we prefer in general.
The beef I have enjoyed the best is beef that is on good forage with limited grain by that I say 4 lbs.per day until about 900 lbs. and then finish the last 90-120 days with 6-8 grain and the good forage. Most times these are about 18 months old and weigh 1300-1450 if beef or Holstein beef crosses. The Jersey angus crosses which I like the best are about 1150 and we start the extra grain at about 800 lbs.

Bryce

Fat is fuel, you need fat. Fat has 9 calories per gram, carbs and protein both have 4 calories per gram. Fat you eat doesn't necessarily get stored as fat on your body. Gotta have some fat, just make sure it's the right kind. Nothing wrong with natural fats, or natural whole foods of any kind, just stay away from the processed garbage (including sugar) and eat a balanced diet and you'll be okay.

Gary, I wouldn't eat it. Send it to me and I'll let you know if I figure out a better way to cook it.

I've bought T-bones from a local grocery chain labeled "Product of Mexico" that was the most tasteless meat I've ever eaten. Not much marbleing at all. Had to Marinate them to choke them down.

Hanging weight was less than 500# so it wasn't fattened at all. I'll try the burger tonight and will also try marinating the steaks. Thanks for the feedback.

I will take a 500# to 700# milk fat calf any day for butchering.

Prefer a Hereford or Angus or a cross of the two. Shorthorn ain't too bad.

Burger was palatable! Ribeye next.

Try the Land O Lakes butter that has olive oil and sea salt in it.

Big fat greasy beef steak fried in butter-snap snap snap-that's the sound of your arteries closing.
Much healthier and tastier to have a lean cut of moose
in a stew with spuds,carrots and dumplings.

No worries here Boco. I’m still on private health insurance, so I know I’ll get top notch care compared to socialized health care!!! Lol

Potatoes aren't good for you now. Too much starch. Can't eat bread either! Too many carbs.

Gary was that hanging weight for the whole steer, or just part of it? That seems small, I just bought a cornfed half at 459lbs. You'd think your meat should be good, what kind of beef?
Hey Boco, what's any of that have to with beef?

Just sayin with any meat it is healthier to consume leaner cuts.And how you cook it also helps to reduce the harmful fat in your diet.A lot of lean cuts are better stewed.
I don't mind a marbled beefsteak on the BBQ,but at my age I limit that type of meal to a couple times a summer.I like bacon also but I pick cuts with less fat and don't fry it too often.I will broil it.
I guess the real message is moderation like anything in life.

Black angus....Yes, hanging weight. It was a blind heifer two years old that left a lot to be desired....but she cost me two liters of Wiser's whiskey plus processing. Not a bad deal.
As far as healthy goes, I eat what tastes good. I'm gonna live forever. So far, so good.

Not just the carbs in bread but the enriched wheat flour is bad for you.

Sprung & Rusty is dead on when it comes to bread.

I'm eatin' it anyway. With butter.