As I understand it, almost no cattle live indoors, especially not for their entire life. The only exception I can think of is Kobe beef. Even industrial beef c

As I understand it, almost no cattle live indoors, especially not for their entire life. The only exception I can think of is Kobe beef. Even industrial beef cattle follow these stages (most companies target a single stage though your smaller boutique producers tend to tackle all three or at least the last two): 1. Cow/calf operations. These are all pastured (grass fed). At weaning they are sold at auction. 2. Backgrounding. The calves are brought up to finishing weight. This is typically a grass fed stage. Once they reach market weight, they are sold at auction. 3. Finishing. Most are finished at feedlots, which are generally outdoors but extremely crowded. This is where the nasty industrial farming stuff is concentrated. Pasture finished beef is the way to go.