Enhanced Meat Eating Quality from 100% Grass & Forage Systems

Consumers increasingly choose 100% grass and forage fed (GF100) beef because of perceived benefits of this regime and extrinsic qualities that have a role to play in the perception of the quality of the beef being eaten. However, the intrinsic MEQ traits can be inconsistent and the reality of the eating experience can often not match expectation.

Producing consistently high-quality beef from cattle raised solely on grass and forage presents a significant challenge in the UK. Long, wet winters and short bursts of grass growth limit opportunities for uninterrupted animal development, often leading to periods of nutritional deficit. These gaps compromise key aspects of Meat Eating Quality (MEQ), especially tenderness.

This report explores what drives good MEQ in GF100 systems, drawing on research and visits to nine countries including Uruguay, New Zealand, and the USA. Across these systems, one message was clear: consistency is king. Where beef fails to meet expectations, it’s often because cattle have been allowed to stall or regress in growth during periods of nutritional deficit. In contrast, animals with steady, uninterrupted development and appropriate finishing conditions are more likely to produce tender, flavoursome beef.

Key findings include the detrimental effects of compensatory growth, where rapid gain after a nutritional deficit prioritises external fat over intramuscular marbling, degrading eating quality. The UK’s seasonal limitations make this a common risk. However, the report also highlights solutions: improved winter management, use of diverse swards, selective breeding for tenderness, and attention to pre-slaughter handling, all of which can improve outcomes without compromising the pasture-only model.

From dry-aged, grass-fed Wagyu in New Zealand to structured eating quality grading in Australia, premium beef is being produced in ways that meet both ethical and sensory expectations that are market driven. Crucially, these systems reward eating quality, not just carcass weight or conformation.

The UK industry, by contrast, lacks such feedback mechanisms. Without incentives or data sharing to promote consistency, we risk undermining consumer trust in GF100 beef, and beef in general. If it is to be marketed as a premium product, it must deliver on the plate.

Grass and forage fed beef has a compelling story, but stories alone won’t keep people coming back. For that, we need beef that consistently eats well. This report offers principles and recommendations to help deliver that..