Have y'all ever seen a true grass-fed animal's carcass?
I worked at slaughterhouses for several years.
A grass-fed bovine is almost always what they call a "Cutter" or a "Canner"...
Fit only to be made into hamburger or put into some sort of canned meat.
Old Butcher's axiom:
"No Waste; No Taste."
Meaning that if they don't have to cut a generous chunk of fat off and discard it, the meat will have no marbling, will be tough and relatively tasteless.
Really Man! Be for Real!!!