All bovines for meat production have to be free range during pasture season in Sweden. I believe the same is true for Ireland.

Anyway, grass fed pasture beef is a bit leaner, does have a strong flavour, but the tender cuts are still tender. It's not close to grass fed lamb w.r.t. gaminess.

Old egg laying hens are tougher and have thicker skin, yes. Just put them in a stew.