I think we're used to beef from cows "finished" in feed lots. This "grass fed" thing is a gimmick, to me. Nearly all are still fed grain in feed lots. Otherwise, the stuff is tough.
We like fat.
Our beef intake these days is much reduced over 20 years back I think, partly because of cost. We get some really good yellowfin tuna a couple places that work really well seared in cast iron.