Another factor in the grass fed beef debate is the breed of cattle that are used. Breeds like Herford, Angus, and Shorthorn, which are crossbred to Charolais, Simmental or Tarentaise are the most common.
As mentioned previously, what the cattle graze on is also a significant factor in the taste and texture of the meat.
I am lucky that I live in an area of California that has access to a wonderful farmer's market. At this market, we are able to purchase grass fed beef directly from the producer. While it may be a bit pricier, it is most definitely worth it. I know where the producer is and I know the land that the cattle are grazing on. It makes all the difference in the world.
Please do not give up on grass fed, but better yet grass FINISHED beef. It is healthier for you by far in the Omega-3 and conjugated linoleic acids (CLA) in the meat. Grain fed and grain finished beef products do not have these healthy fats in them as the ruminant stomach cannot process the grain as efficiently as the grass.
Furthermore, grass fed beef needs to be cooked at a lower temperature than grain fed beef. This low slow cooking results in a tender, juicy and flavorful piece of meat.
BTW, if you an wondering, I am a high school ag teacher that teaches my students the beauty of sustainable agriculture.