My husband and I buy a locally raised, grass fed/finished half cow every 18 months or so. If we didn’t we wouldn’t eat beef. We’re not extreme on the organic eating end of the spectrum but we both feel anywhere from odd (palpitations) to downright nauseous after eating conventional beef, especially steaks. I remember one time we “treated” ourselves to Omaha steaks I’ll never touch that crap again.
I think it’s a combination of factors:
CAFOs are just hell holes. The amount of stress those animals are under is guaranteed to load their systems with cortisol.
Antibiotics given when an animal is sick are one thing. Most conventional beef is fed antibiotics daily as both prophylactic and to put on weight (as you know, cattle given prophylactic antibiotics gain weight). This is also believed to be a contributing factor in human antibiotic resistance.
Steroids fed to also boost weight. I wonder about the contribution this is making to other human health issues.
Conventionally raised cows reach market weight nearly a year ahead of grass fed. The last cow we bought was about 3 years old. Nice fat but I wish it could have gotten more time dry aging. I have to be very careful not to overcook the cuts, but it makes very tasty stews and braises.