I eat it. I think it might have marginal benefits if you eat a lot of red meat. I only eat it because I buy from a farmer who kills my cow in the barn instead of sending it to a sub-distributor who fattens up the cows on corn prior to slaughter. Cows don't digest corn well, and it makes 'em get fat and blow up so there's more pound to the hoof at slaughter (i.e. cow is worth more).
He kills it for me, and sends it to the butcher and I get steaks and ground beef and roasts and what-not. Fill up a freezer for a few good months. Healthier than chicken from the grocery store, I think.
The taste is gamey though, if you're used to corn-fed beef. Takes a bit of getting used to if you're fussy. It's not gamey like venison or bear, for example...more like moose, if you've ever had that. And the meat can be a bit tougher, since it's not as marbled, and cooks differently too (mostly faster) since it's less fatty. With moose, the meat is a bit more tender since moose just eat water plants and it gives the meat a more tender texture - the grass does make the meat a bit tougher when there's no fat in it. Kind of like the way venison is a bit tougher. But if your butcher hangs it long enough, it can be pretty tender. Another interesting thing - the meat is deep blood red. Most meats in the store are so marbled and altered that the color isn't really natural - it's more orangy-red. Better concentration of heme iron in the grass fed meat, per bite.
I guess I wouldn't buy grass fed from a store. I just go right to the source. You'll find many farmers who are happy to sell you a cow - they make more money that way. And you save money vs the store and can ensure the quality of your product. My two cents....
