Before there were “organic” labels, all meat was grass-fed until we began to manage animals’ diets in an effort to increase production and lower costs. Nowadays, there are all kinds of labels on the market, making it harder to discern which is healthiest. “Conventional” beef is the most common meat in the U.S. (95%) and comes from cows that have been injected with hormones and antibiotics and fattened with grains, making it nutritionally inferior as well as laden with pesticide residues and GMOs. Another type, “grass-fed, grain-finished”  refers to what you typically get when you buy “organic” beef in the U.S. and means that the cows were raised on pasture, but then fattened up with grains for 30 days. Alternatively, meat labeled “grass-fed, grass-finished” comes from cows that were raised entirely on pasture and contains more nutrients than grain-fed meat, including omega 3 fatty acids, trace minerals, and vitamins B, E, and K. All in all, nutrition experts advise against eating conventional meat altogether if possible and say that grain-finished meat is a step above conventional whereas grass-finished meat is the best option when deciding what to eat.