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Cows grazing in a grass field.

Does "Grass Fed" Really Matter?

At 518 Kitchen quality comes first.

That's why we’re committed to bringing you the best possible sources of protein in each meal. We are proud to use only grass-fed & finished and antibiotic free beef in all our meals because we believe in letting our ingredients speak for themselves.

Grass fed beef is desirable for 3 reasons:

Quality, Health, and Animal Welfare.

Grass fed methods mimic more natural grazing and growth cycles of cattle, while giving them proper time to reach preferred fat ratios and finishing ages. This yields maximum flavor and health benefits. Conventional beefs can be quickly cooked or seared off at high heat, but grass-fed requires low and slow cooking. It's a labor of love, but we think you’ll be able to taste the difference!

On your keto journey you will probably learn that ingredient quality truly matters! Grass fed beef has been found to contain higher levels of Omega three fatty acids and has the perfect ratio to omega six fatty acids (2/1) naturally. Grass fed beef and dairy both contain Conjugated Linoleic Acid (CLA), which may reduce risks of cancer, help with weight loss and with type 2 diabetes. Grass feeding also tends to cause less stress in cattle. Stressed animals do not properly gain weight, are leaner, and less palatable. With so many benefits, its clear to us that grass-fed and drug free beef is the way to go!

Whether you're pursuing paleo or committing to keto, you deserve to feel good about your choices. Listening to what your body wants and needs is a great place to start! Lifestyle changes aren’t easy but they shouldn’t make you settle for less, so take out the guesswork with our simple, straightforward and honestly delicious meals!


Gunnars, K. (2018, May 7). Grass-Fed vs. Grain-Fed Beef - What's the Difference? Retrieved from https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef.

Smith, A., & Smith, S. (2017, July). An Overview of Grass-fed Beef Production. Countryside and Small Stock Journal, 74–79.

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