Actually, almost all beef is started on grass and then when they weigh about 700#s they are sold to a feed lot to be finished on grain. There are no booths....just open pens. True, I don't eat veal because of the inhumane raising of calfs in confinement.
If you were to take a drive out into the back country of Conn and look for cows and steers in pastures and you go an ask that farmer if he would ever consider selling a half a cow or steer to you, he might surprise you. That way you could get grass fed beef direct.
When I last checked, farmers would sell their animals live on the hoof for about $1.90 per pound standing weight plus or minus few cents. The animal will yield about 55% usuable meat. Most animals finished on the farm are slaughtered at about 1200 pounds. He might be ready to slaughter an animal and split it with you. He would get it to a USDA licensed slaughter house and you would have to pay for the cut and wrap and ageing. You would also have to get a used 20 cu ft freezer. With these figures you would get 600 plus pounds of meat for around $1200-1400. Two About 2.50 bucks a pound or a little more for all the prime cuts as well as what you had ground into ground meat....as well as delicious organ meats plus the brains. Not a bad price.
And if that is not practical, there are usually meat share cooperative groups that band together and purchase beef from local farms. There is even one in New York City. Check around your community and on the internet.