I think this is an interesting topic and there are some good posts here. The ratio may be debatable but I do believe in the health benefits of grass fed beef over grain fed. In addition to omega-3 I believe it has higher GLA, gamma linoleic acid, another beneficial fatty acid. More fat may be more delicious, I won't argue with that, but maybe we don't all necessarily need the extra. I understand it takes longer to raise and requires more space but imo the amount of beef we have been raising and consuming may just not be sustainable, and now not economically feasible. I agree that the way to partially compensate for the slower gain on grassfed is to finish it earlier. True, you can't hang it as long if there is less fat covering, but if you are slaughtering it younger, it should be more tender anyway. True, the carcass and cuts will be smaller but for some people, the idea of super sizing everything (homes, vehicles, TV's) is becoming less practical and holding less appeal. We butchered a grass fed "baby beef" and he's delicious. Fits in our freezer nicely and has been providing us with nutritious, economical food throughout the year. Saying we may be raising and eating less beef in the future doesn't make me a beef hater btw, I just think that sometimes an industry experiences a boom and expects it to last forever when it can't. Hopefully in the future, there will still be room for grass fed beef and grain fed, surely consumers will demand some of both. Maybe we will just see a different balance than what we have right now.