I just had a new delivery of a grass-fed cow, and I'm noticing that the texture of the hamburger is really different from the previous farmer's. I always have the processor grind up all of the steaks into the chuck because we don't care for steaks in this house. But this ground beef feels more grainy, and when I make my usual meatloaf, without any egg or gluten since we're allergic, the texture is like eating browned hamburger instead of the nice smooth texture we always had before. Any ideas about what the difference might be? They're both 100% grass-fed cows. And any suggestions about what I could add to my meatloaf to make it have a more pleasing texture? (Please note we can't have any dairy, eggs, grains or high-carb veggies such as carrots or potatoes or winter squash.) Thanks!