I do my best to buy local and I have two beef suppliers in a 30 mile radius. I have been asking more questions and they both seemed to adopt the same reason. One feeds grains when they are off their mother and never again. The other feeds grains right before butchering. They both said that when the meat is hung for dry aging on 100% grassfed beef that because there is no fat layer the bacteria move in and can't be removed unlike a grainfed fat covering the beef. I've had beef from Slankers and US Wellness and I believe those two were fine(believing they are 100% grassfed) but the impression I get from the local suppliers is that it taste horrible.
I don't want to tell them how to do their job but it seems they have adopted the same practice to sell more. How do 100% grassfed/grassfinished beef suppliers do it?