In a 2019 study from Michigan State University, researchers surveyed grass-finished beef from 12 US farms, analyzing fatty acids, minerals, and vitamins. Farms used all-grass diets, leading to an average omega-6 to omega-3 ratio of 4.1, far better than typical grain-fed beef's 20:1 or higher.

A 2025 Consumer Reports investigation tested 300 ground beef samples and found that conventionally raised beef was twice as likely to contain dangerous “superbugs” resistant to multiple antibiotics compared to sustainably raised beef (18% vs. 9%) . These bacteria included E. coli and Staph aureus—some producing toxins that survive even proper cooking.