What is a characteristic of the meat produced from grass-fed cattle?

The characteristic of meat produced from grass-fed cattle is often described as having a gamier taste compared to meat from grain-fed cattle. This difference in flavor is largely attributed to the diet of the animals. Grass-fed cattle graze on a natural diet of grasses and forage, which typically leads to a leaner meat product with a more pronounced steak flavor that some people perceive as gamier. This taste variation can be influenced by the specific types of grasses consumed, the region in which the cattle are raised, and the overall diet and lifestyle of the animals.

Although the other options have some relevance to grass-fed cattle, they don't accurately reflect the primary characteristic associated with their meat. For instance, while grass-fed beef tends to be leaner and may have a tougher texture due to the animal's more active lifestyle, the more defining quality recognized by consumers is the distinct gamier taste. Additionally, grass-fed beef typically has a higher protein content overall, contrary to the option stating lower protein content, and it generally has lower fat content compared to grain-fed beef, which disregards the idea of higher fat content.