Basics of Grass Fed Beef By Kevin Jordan

Over the past ten years, a surge of farmers are changing their techniques to raise a new standard of the quality of meat we can now procure. These stewards of the land are now producing healthy, low stressed grass fed animals that are not fattened by grain, soy, and other supplements and raised in feedlots. Grass fed beef is allowed to forage on the pasture, and grow at a natural pace. With the resurgence of consumers wondering where their food comes from is fueling the multibillion dollar business organic and local movement. While more than just over 1000 ranchers breeding their cattle on all grass diet, they only represent 1% of the nation’s supply. While this market has seen sales of over $120 million, it is said that it will increase over 20% in the next decade.

Grass Fed Beef and Your Health

While the taste is a great reason to enjoy Grass fed beef, it is also healthier for you. For example, grass fed beef, lamb, and goats, have less saturated fat, cholesterol, and calories than from grass fed beef. Also, feedlot beef has a high fat content over 35% up to 75%, and the majority being saturated fat. Grass fed beef is fed a low starch, high protein fibrous food, compared to the carbohydrate rich low fiber corn and soybeans. By feeding the animals a 100% grass diet, they are lower in saturated fats, and having a higher omega-3 fatty acids, that are found in salmon, and flaxseed. The drawbacks of not getting behind this issue, that it is estimated of over 70% of the antibodies are feed to feedlot animals.

Watching Your Calories

For those who are interested in watching your calories, grass fed beef is 60% lower than grain fed beef, and eggs having 285% of the amount of Omega 3 fatty acids of a standard egg, with 55% less cholesterol. By choosing to eat meat, eggs, and dairy products that are raised on a pasture improves animal welfare, helps small ranchers and farmers, while eating the healthiest possible food. Promoting the small farmer has always been a reason for me to choose what makes it to the dinner table. This win – win situation starts with helping the smaller farms by buying locally, and in turn they spend their money on local products and services to keep their community striving.