Grass-fed beef is beef from cattle raised on pasture rather than grain, and the difference is in the flavour: leaner, cleaner, more distinctly beefy, with fat that tastes of the grassland it grazed. Our grass-fed line comes from Argentina, where the cattle roam freely and graze on the natural pastures of the open Pampas. The sirloin and rump are 100% grass-fed; the chilled steaks arrive chilled — never frozen — at 200g a piece, with no added hormones or antibiotics, as the product pages state. If wagyu is about melt, grass-fed is about chew and character. Both are worth your money; they are simply different dinners.
Grass-fed, grain-fed, wagyu — honestly
| Grass-fed (Argentina) | Australian Wagyu | Japanese A5 Wagyu | |
|---|---|---|---|
| Diet | Pasture, 100% grass-fed | Grain-finished, crossbred | Grain-fed, purebred lines |
| Fat | Lean, yellow-tinged | Rich marbling | Extreme marbling |
| Flavour | Clean, mineral, beefy | Beefy + buttery | Sweet, melts |
| Cook it to | Rare–medium rare | Medium rare | Seconds a side |
| Portion | 200g steak satisfies | 150–200g | 80–120g shared |
Our wagyu guide makes the marbling case in full. This page makes the opposite one — and some weeks, this is the steak we crave more.
How to cook grass-fed (it is not grain-fed)
Grass-fed beef is leaner, so it cooks faster and punishes overcooking. Three rules: bring the steak to room temperature and salt it early; sear hot and fast to rare or medium rare — beyond medium, lean beef dries; and rest it a full five minutes. The chilled sirloin’s own product page points the classic way: chimichurri. Blitz parsley, oregano, garlic, chilli, red wine vinegar and olive oil, and spoon it over the sliced steak, asado-style. That bright, herby sharpness against clean beef fat is Argentina in one bite.
Chilled or frozen — both have a job
The Argentina range comes in two forms. The chilled sirloin and rump (steak or dice) are airflown chilled, never frozen — buy these for steak night this week. The frozen versions are flash-frozen at peak freshness with a 6-month freezer life — buy these to keep a good steak in reserve. And for weeknights, the Australian Grass-Fed Minced Beef (300g, 20% fat / 80% lean) makes burgers and bolognese with the same clean flavour.
Shop the range: Argentina collection · Beef & Lamb collection. Steak for Friday, mince for Tuesday, a frozen spare for whenever — that is a basket with a plan.
FAQ
Is grass-fed beef healthier than grain-fed?
Our chilled sirloin’s product page notes it is higher in omega-3 and CLA than grain-fed beef. What we can promise from the counter is the taste: leaner, cleaner, and satisfying in smaller portions.
Why is my grass-fed steak tougher than usual?
Almost always the doneness — or the slice. Cook it rare to medium rare, rest it properly, and slice against the grain. Lean meat has less fat to hide mistakes; treat it gently and it stays tender.
Is the frozen version a downgrade?
No — it is frozen at peak freshness and keeps for 6 months in the freezer, per the product page. Buy chilled for this week’s steak night, frozen to have a good steak on standby.
