I have read several studies that there is a higher ratio of CLA's in grass fed meat than in grain fed meat.... being a bit healthier for you. That said, I TOTALLY agree that home/farm/LOCAL raised beef is what we should all be working TOGETHER on.
Grass FINISHED beef is an art... and very difficult to do right. Yes, harder than grain finished... because doing it right requires real good management of pastures to keep the beef gaining good which contributes to tenderness and proper marbling.
That said, there is a difference in taste too that many can taste... but anything bought from local producers is what we should all be promoting.
I have 3 slots next year (2022) for July/Aug/Sept ? I think... or aug/sept/oct... and they had NOTHING available for the rest of that fall... and would not book into 2023 at that time. We have a slot for Aug this year for my jersey, who will be over the 30 months so will not be able to get back any backbones, t-bones and such due to bse restrictions.... then my son has appts for sept and nov or something like that... Used to be we could get in to be done within a month or 2 except in the late fall..... and if we had one get injured, could most always get it fit in within a week or 2 as an "emergency".... not happening now.
Part of the back log is due to the whole scarcity of meat with last years covid... the backlog at the big processing plants and the shut downs and all that. Some is due to the smaller guys shutting down as the older ones retired out and younger ones not wanting to take it over; to regulations getting too much of a PITA to deal with....
And the whole USDA thing, to where I can't get a beef killed at the loacal state inspected place, and "legally" sell my neighbor 25 lbs of ground beef and a few roasts or steaks without all the rules etc.... and so many not having or wanting to "tie up" their money in a half or whole and the freezer and all that.... AND, so many people not wanting to actually COOK real meat that takes some prep except for slapping a steak or burgers on a grill.... so the smaller places slowly went out of business and now the ones still in cannot keep up with a new sudden demand.
Add in not being to get help, and it has to be somewhat skilled to do this, and the start up costs of a new place, and the restrictions/regulations that have to be met....
Wish to he// that we could get a mobile unit or two around here.....some people could do their own cutting if they had a way to kill and dispose of the offal etc. and someplace to have it hang for a bit..... you might screw up some of the cuts but people could learn... or even to get it killed on farm then transported back to where then they could get it cut up in another facility...