Meat from Holstein and crossbred organic dairy steers (slaughter age of 18 mo) were evaluated and compared for sensory attributes and fatty acid profiles. Bull calves were born at the University of Minnesota West Central Research and Outreach Center organic dairy from March to May 2015 and assigned to 1 of 3 replicated breed groups at birth. Breed groups were crossbreds comprised of: Montbéliarde, Holstein, and Viking Red (MVH; n = 10), Jersey, Normande, and Viking Red (NJV; n = 9), and purebred Holstein (HOL; n = 10). Steers grazed either winter wheat (WW) or winter rye (WR) cover crops planted the previous fall (August 2015) on 2 adjacent 10 acre plots. In April 2016, each breed group was randomly assigned to either cover crop and grazed rotationally until June 2016 with supplemented minerals for a total of 7 weeks. Participants (108) who liked to eat beef were enrolled in a double-blind study. For sensory attributes (0 – 120-point scale), NJV (73.8 ± 1.6) and MVH (69.4 ± 1.6) steaks had higher (P < 0.02) texture liking compared with HOL (67.5 ± 1.6) steaks. For overall and flavor likeness, NJV (71.8 ± 1.6 and 70.7 ± 1.6) steaks scored higher (P < 0.01) compared with HOL (67.2 ± 1.6 and 66.5 ± 1.6) steaks. Steaks from steers grazed on WW (72.0 ± 1.4, 70.3 ± 1.5, and 74.3 ± 1.4) had higher (P < 0.01) overall, flavor, and texture liking when compared with WR (66.7 ± 1.4, 66.5 ± 1.5, and 66.1 ± 1.4) steaks. For intensity attributes (0 – 20-point scale), NJV (8.9 ± 0.4) and MVH (9.2 ± 0.4) steaks had higher (P < 0.01) juiciness than HOL (7.8 ± 0.4) steaks. The NJV (7.4 ± 0.3) steaks had lower (P < 0.02) toughness than HOL (8.6 ± 0.3) and MVH (8.4 ± 0.3) steaks. The WR (8.9 ± 0.3, 5.6 ± 0.4, and 8.0 ± 0.3) steaks had higher (P < 0.01) toughness and off-flavor, and lower (P < 0.01) juiciness compared with WW (7.3 ± 0.3, 4.8 ± 0.4, and 9.2 ± 0.3) steaks. Forage and breed interactions were significant (P < 0.05) for texture, toughness, and juiciness. The n-6/3 fat ratio (AOAC 996.06 method) tended (P < 0.08) to be higher for HOL (6.3% ± 0.3) steers compared with NJV (5.5% ± 0.3) and MVH (5.6% ± 0.3) steers. In summary, consumers preferred NJV steaks compared with HOL steaks and consumers preferred WW steaks to WR steaks.