It takes a decent breeding herd, fertile land, fencing, drinking water delivery works , expertise (luck too) and most of all; time ( 6-12 months more than grain-fed) to produce a quality true grass- fed beef.
It’s not about just jockeying random maybe-grass-fed cattle between a convenient “sale barn” and processor. Nor is it waylaying opportunistically-purchased cattle in some greenish chunk of pasture a few weeks. It takes 2-4 acres of good pasture per finishing head to support that generation of cattle and the upcoming younger generations-for a whole growing season.
Beware of large sellers using Hot Hanging Weight (HHW) based pricing. It’s a likely cover for brokering from multiple unidentified herds with unverifiable practices.
Make sure you are getting what you pay for . Ask questions. Make a farm visit. Mystery Meat of ambiguous origins is way-cheaper in the supermarket. Don’t simply go along with crowd-think.