Is there really a difference between grass-fed and grain-fed meat? YES!
A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid”, or CLA. You can read about these differences in more detail here.
You can even see some of these differences between grass-fed and conventional practices. Meat is dark red (the fat is not marbled in), fat is yellow from the added vitamins from green grass. However, past decades of increasingly refined and “sterilized” manufactured food products have led us to believe white (flour, sugar, fat, oils, etc) are somehow purer and therefore more to be desired. The livestock feeding industry has convinced us that meat must be marbled with fat to be tender. Our palates have become accustomed to the rather bland flavor of animals fed a standardized ration. So instead of thinking, “White is pure”, think “Color is nutrition and flavor”.