Scrub,
Grain fed is how they fatten them up for the sale, pack them full of corn to add weight, as of course they sell by the pound. It adds fat, which makes for a moister more flavorful cut of meat usually. If they would just switch them back to hay for a couple weeks before slaughter we'd have a lot less E-coli problems, but no, the industry would rather treat the hamburger with liquid and gaseous ammonia to kill it, and I think some of the steaks get gamma radiation from Cobalt-60 or the like. Fun stuff this science..... :beatsme
Grain fed is how they fatten them up for the sale, pack them full of corn to add weight, as of course they sell by the pound. It adds fat, which makes for a moister more flavorful cut of meat usually. If they would just switch them back to hay for a couple weeks before slaughter we'd have a lot less E-coli problems, but no, the industry would rather treat the hamburger with liquid and gaseous ammonia to kill it, and I think some of the steaks get gamma radiation from Cobalt-60 or the like. Fun stuff this science..... :beatsme