One by one, they had questions and lots of them. A roomful of grass-fed beef producers came to Texas A&M University in College Station recently to learn more about an emerging aspect of beef production that continues to steadily gain momentum.

“It’s not going to take over the entire beef industry, but grass-fed beef production is certainly catering to consumers who are wanting meat products directly from the farm,” said Dr. Rick Machen, Texas AgriLife Extension Service beef cattle specialist from Uvalde and conference coordinator. “There’s an ever-growing segment of consumers interested in natural products, organic products and grass-fed products. Our primary focus here is to outline how we produce grass-fed beef.”

The conference, the second of its kind conducted by AgriLife Extension, drew more than 50 participants, and feedback indicated strong desire for another workshop next year, Machen said. “This is a growing aspect of the beef cattle market and producers are wanting more information about how to get into this business and be profitable.”

Grass-fed beef has at least three definitions, but essentially it is meat from cattle that have been fed from birth to harvest on grass, legumes and forages without the use of any grains.