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 nations 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.
As concerns over our nations food supply grow more people are turning to grass fed beef options.
Worth Every Dime
Due to the careful husbandry, and the skill and patience required, Grass fed beef is typically more expensive than a feedlot cattle. These farmers now have to take on the challenge of managing the soil, and managing the pastures to ensure healthy, quality animals. While factory farms, called confined animal feeding operations will continue to supply our growing yearly appetite for beef at reasonable prices. This cheap and convenient form offering food, has its problems, including animal stress, abuse, along with pollution, unnecessary use of drugs, antibiotics, low paid farm work, loss of small family farms, and food with less nutritional value. Studies have shown to get the needed amount of Omega 3 fatty acids and Congugated Lineolic Acid (CLAs), one needs to include animals that have a diet of green forage. CLAs help build a resistance from cancer cells, turns fat into muscle in the human body, and reduces hyperactivity in children while building the bodys immune system.
Tips of Cooking Grass fed beef
- Cook to Medium rare
- Use small amounts of oil to the pan or grill, due to its low fat content
- Marinate Sirloins, and New Strips
- Low on time; tenderlize by pounding a few times
- Stove top is desired due to its 30% cooking time
- Let the meat rest for 10 minutes after cooking
- Reduce heat by 50 degrees while cooking in a crockpot
- Thaw slowly, and dont cook cold from the refrigerator
- While cooking hamburgers, add ingredients to add fat.