New York Grass-Fed Beef Gains Edge with Scale and Demand

By Blake Jackson

New York and New England offer strong natural advantages for grass-fed beef production, including plentiful pastureland and forage resources. However, higher production costs have made many farmers cautious about expanding.

New research suggests that despite these challenges, grass-fed beef can remain competitive with grain-fed options especially if producers scale up operations.

The study indicates that increasing farm size or adopting cooperative models could reduce production costs and consumer prices by as much as 24%.

This comes at a time when demand for grass-fed beef is growing, particularly in urban markets where consumers are willing to pay a premium for products perceived as healthier and more environmentally sustainable.

“This study provides a comprehensive, supply-chain-wide evaluation based on first-hand data from farms and processors, which allows us to assess the real economic performance of grass-fed beef systems – making it different from previous studies,” said first author Houtian Ge, senior research associate in the Dyson School of Applied Economics and Management.

“It’s very useful because we need to give farmers, investors and policymakers answers on the final performance of the product, and our conclusion is that generally grass-fed beef is viable and profitable in the region.”

Researchers found that only 43% of available pastureland is currently being utilized, leaving room for expansion.

“Meat is one of the fastest-growing sectors, not only in terms of demand but also profitability,” added co-author Miguel I. Gómez, the Robert G. Tobin Professor of Food Marketing in the Dyson School, part of the Cornell SC Johnson College of Business. “The supply is not keeping up with the demand, which presents an opportunity for the region.”

The study also highlights the benefits of strengthening local supply chains, reducing reliance on imported beef, and improving food system resilience through regional production.

Photo Credit: gettyimages-jacqueline-nix