Beef from grazing cattle is leaner and more tender than from their feedlot counterparts, with half the saturated fat and higher levels of the more healthy types of fat, according to preliminary American research.

The US Agriculture Research Service is conducting a study that will help eventually market to natural food market niches the mostly grass-fed cattle of the Appalachian mountain range in the American South.

For the last two years, a new herd of 72 Black Angus cattle have been taking part in the study, where half are free to eat grass in the field, with the other half eating corn silage and mineral and protein supplements.