Seventy beef strip loins (Longissimus dorsi) were sampled, originating from labels prescribing pasturing (PS, suckler beef; PF, finished
steers or heifers), from conventional production (CH, heifers; CB, young bulls), and from a label producing intensively fattened young
bulls (LB) and prescribing specific husbandry conditions but not grazing. Samples were purchased in autumn and spring (1:1) from 33
retail stores in northeastern Switzerland. Colour was lightest in LB beef, while PS displayed the least intensive red. Shear force was low in
pasture beef, with PF showing the lowest variability. Pasture beef was richer in 3 fatty acids than beef of all other origins. The n¡6/n¡3
ratio was consistently below 2 in pasture beef, while it ranged above 5 in LB, and also in CH and CB when purchased in spring. Prescribing
year-round feeding of grass products and the use of steers or heifers therefore guarantees n¡3 enriched beef, which can be at least as
tender as conventional beef.