#grass-fedbeef

People often ask me, “How is grass-fed beef different from “regular” beef?”

Fortunately, there are some great answers to these questions. Read on…

 How is grass-fed beef different from “regular” beef? 

1.     FAT and FLAVOR: Grass-fed Cattle are pasture based from beginning to end. This is known as a forage diet and will flavor the meat in stronger, more distinct ways. These cattle will not be fed corn, soy, or other scraps in addition to grazing, and will not be “finished” on a feed lot. The beef from grass-fed cattle is leaner and requires a different cooking method - lower heat and cooked “rare” on the grill. Although “regular”, or grain-fed, cattle will also pasture graze in the beginning, they will spend a minimum of 150 days being “finished” on a feed lot with a diet of corn, soy, and other grain feeds, along with antibiotics and hormones, to cause rapid weight gain and increased fat marbling.

2.     OMEGA-3 FATTY ACID CONTENT: Grass-fed beef has a much higher content of omega-3 fatty acids compared to grain-fed beef. This positively affects the omega-6 to omega-3 ratio that is so important in maintaining healthy brains and hearts. Nutritionists like to see this ratio no higher than 4:1. Grass-fed beef omega ratios have been measured at 1.5:1! Grain-fed beef, in contrast, has ratios averaging 8:1. Omega-3 fatty acids are anti-inflammatory and are known to have significant health benefits related to cardiovascular disease, mood, and brain health.

3.     SATURATED FAT CONTENT: Although similar in total saturated fat content, grass-fed beef contains a more desirable type of saturated fatty acid (SFA), stearic acid, which is the only cholesterol-neutral SFA. Grain-fed beef contains higher amounts of myristic and palmitic SFAs, which are considered detrimental to serum cholesterol levels.

4.     CLA Levels: Conjugated linoleic acid (CLA) level, a type of polyunsaturated fatty acid, is higher in grass-fed beef. Numerous studies indicate health benefits from consumption of CLA, impacting cancer, atherosclerosis, and onset of diabetes.

5.     VITAMINS: Grass-fed beef is higher in vitamin A and E pre-cursors. This can make the fat appear more yellow.

6.     ANTIOXIDANTS and CANCER: Grass-fed beef contains higher amounts of cancer fighting antioxidants such as GT and SOD activity as compared to grain-fed beef.

7.     ANTIBIOTIC AND HORMONE EXPOSURE: Grass-fed cattle are not given hormones (steroids) and subtherapeutic doses of antibiotics to promote growth. This practice not only helps reduce the risk of antibiotic resistance but does not contribute to the passive ingestion of these drugs by people. Cattle that become ill and require antibiotic treatment will not be marketed and sold as pasture-raised beef.

  “What makes grass-fed beef cost so much? Is it worth it?”

A grain-fed animal can gain 3-4 pounds per day in the feed lot, using government subsidized corn and other grains, as well as antibiotics and hormones that enhance growth. Grain-fed beef cattle can be ready for market by as little as 11 months of age, weighing around 1300 pounds. A pasture raised animal, in contrast, will not be given hormones and antibiotics to enhance growth and may take as long as 2½ years to reach a similar weight. 

By this metric, it is simply more expensive to prepare a pasture-raised animal for market, requiring both time and unsubsidized food. It also important to consider that feed lots can also be significant contributors to water pollution and bacterial infection of cattle. Considering the many health benefits, as well as the protection from unwanted hormone and antibiotic exposure, the price of grass-fed beef may not seem so high after all.

 References:

 Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal. 2010;9:10. doi:10.1186/1475-2891-9-10.