That may be because many "grass-fed" farmers do a 120 day corn finish which adds weight quickly. This makes the beef more like what is produces commercially.
The rancher I buy beef from is a multi-generation family friend. I can tell the years he's finished on grain vs. the years he hasn't. Same Angus beef on the same grass fields, drinking the same mountain spring water, same mobile kill operation. But, some years it's obvious in the taste and texture he has mixed in corn / grains into the diet.
To the other poster asking about mobile kill operations - it's less stress on the animals, and that ultimately does yield a better product. So whether you view it through the lens of tasty meat or animal welfare, in both cases it's a win.
To the other poster asking about mobile kill operations - it's less stress on the animals, and that ultimately does yield a better product. So whether you view it through the lens of tasty meat or animal welfare, in both cases it's a win.