Meat from Grass Fed Animals Stays Fresher Longer

Beef Producers Explore Supplementing Vitamin E in the Feedlot to improve the Color retention of your Steak
     ". . .In March 1988, the observation was made at the University of Wisconsin-Madison that steaks from cattle that had received 375 International Units (IU) of supplemental vitamin E for 265 days (Arnold et al.,1992) yielded sirloin steaks (Faustman et al., 1989) and loin steaks (Figure 1) that had more persistent redness.  Key features which are important to the effectiveness of vitamin E in enhancing the duration of color shelf-life are that it be fed to cattle in a sufficient dose . . ."

R&H Hall Technical Bulletin Issue No. 4 ~1999  (Ireland)
THE QUALITY OF MEAT FROM BEEF CATTLE.  Is it influenced by diet?
 Excerpt:

"The major cause of yellow fat is the intake of the yellow carotenoid pigments, especially b -carotene, which can be metabolised to vitamin A (a vitamin essential to many body processes). Excess b -carotene is stored in fat, giving rise to a yellow-coloured fat. Grass is the major source of carotenoid pigments. Evidence from studies on fat colour carried out at Grange Research Centre suggest that carotenoid levels are also higher in grass silage than concentrates. . ."