Yes, my bad. I think the correct term I should've used isn't grass-fed (a flimsy marketing term) but free range. ANZ cattle isn't generally cooped up in feedlots and factory farmed, although this is now changing rapidly for the worse.

Australian wagyu is actually the worst offender in this regard, since it means that cattle spend 1-2 years in a factory farm feedlot.

Western cooking tends to prefer having rich fat marbling on the beef and let it cook in its own fats, but in Asia, we tend to prefer leaner cuts for our cooking, mostly because beef isn't usually eaten on its own as a steak.