Experience the Difference - Grass-Fed Beef

You've probably heard the claims about grass fed beef being better for you. But, is it really?

Grass fed beef is tastier, healthier, and it's good for the environment. It also contains more conjugated linoleic acid (CLA) and is higher in vitamins A & E. Moreover, it has lower levels of saturated fat and more healthy omega 3 fatty acids.

Quality

Much of the beef we buy and eat comes from cows that are fed a diet of grains in cramped feedlots. Health conscious consumers want a better choice, and grass-fed beef is it.

The beef is leaner and has a more robust beefy flavor profile versus grain-fed beef that is often overly salty and lacks in savory notes. Grass-fed beef is also rich in heart-healthy Omega-3 fatty acids and CLA (Conjugated Linoleic Acid) as well as antioxidant vitamins like Vitamin A, D & E.

When choosing grass-fed beef, it is important to look for the label that states “100% Grass-Fed.” Many grass-fed cattle spend most of their lives on pasture and may even be fed organic grains from time to time as a supplement. To ensure the grass-fed claim is true, look for a USDA Process Verified mark on the package. This means the farmer or rancher who raised the cattle has been inspected by the USDA.

Taste

Grass-fed beef is also rich in vitamins and nutrients. Vitamins A and E, which are fat-soluble, help maintain healthy cells, reduce inflammation, and promote bone health.

Lastly, grass-fed beef tends to have better taste than grain-fed meat. This is because of the increased amount of marbling (intramuscular fat) in the meat. Marbling gives beef its flavor and juiciness.

When cooked properly, grass-fed beef is tender and juicy. It melts in the mouth and has a meatier, less bland taste than grain-fed steaks.

However, if you cook grass-fed meat incorrectly, it can turn out chewy and gamey with a strange fishy flavor. To avoid this, grill or saute your grass-fed steaks with lots of olive oil to keep it from drying out. And remember to serve it with nutrient-rich whole foods, such as vegetables and beans. This helps maximize the benefits of grass-fed beef and ensures you get the most nutrition from it. Grass-fed beef is delicious with veggies such as a vinegar slaw or baked sweet potato and an olive oil dipping sauce.

Health

Grass-fed beef has several health advantages. For starters, it has fewer calories than grain-fed beef because it is leaner. It also contains more omega-3 fatty acids, which are essential for a healthy heart and brain.[2] It also has more conjugated linoleic acid (CLA), which may help prevent cancer and diabetes.

Moreover, grass-fed beef is rich in vitamins A and E, two fat-soluble nutrients that support immune function, promote cell growth and strengthen the bones. Additionally, it has a better ratio of omega-3 to omega-6 fatty acids, which helps prevent inflammation and boosts the immune system.

Lastly, grass-fed beef is healthier than conventional meat because it has less saturated fat and more monounsaturated fat. However, it’s still important to consume red meat in moderation.

Environment

While many consumers seek grass-fed beef for health reasons, it’s also popular among those concerned with environmental issues. According to Bonterra Partners, this group of consumers is interested in human health, animal welfare, environmental protection, ecosystems health, biological diversity, soil health and climate.

Grass-fed cattle spend their entire lives on pastures and eat only plants and grass, the way they were designed to eat. This grazing system restores soil microbial activity, increases biodiversity and nutrient density in pasture ecosystems and leads to less runoff into water bodies. Moreover, research has shown that grass-fed animals emit lower greenhouse gasses than those fed a grain diet.

The answer to industrial meat isn’t to stop eating meat altogether, but to shift our focus from factory-farmed meat to organic, grass-fed, ideally local, meat. It will cost a little more, but it’s better for your health and the environment. Plus, you’ll be supporting the small farmers who are the backbone of our economy.

Frequently Asked Questions

Organic foods are better for us.

According to the Environmental Working Group, organic vegetables and fruits had half the amount of pesticides as non-organic. They found that organic apples contained eight times fewer pesticides than non-organic apples, while organic strawberries were four times cleaner than their conventional counterparts.

Research has also suggested that organic food may reduce mercury and lead exposure. One study revealed that children who ate organic meat had 33 per cent lower blood lead levels than their counterparts who didn't eat organic meats. Another study concluded that pregnant women should avoid consuming conventional fish due to high levels of mercury.

Organic food is generally safer than non-organic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

Does organic mean that it is not sprayed with pesticides?

Organic food is free from pesticides and chemical fertilizers. This means there is little or no exposure to chemicals such as fertilizers and herbicides.

Because organic produce does not contain harmful additives it has more nutrients that conventionally produced foods.

The USDA National Organic Program (NOP) requires farmers to follow strict guidelines for growing crops certified as organic.

These guidelines address soil preparation, crop rotations, pest control, water conservation, harvesting, and other practices.

Organic farming methods also benefit wildlife and natural environments.

How can you tell if food is organic?

Ask any chef and he will tell you that fresh ingredients are the most important thing. We feel better when our food is good.

This is true for food as well. When we buy organics, we know exactly where it came from and how it was grown. We also know that it didn't have any harmful chemicals.

Organic foods are produced without using synthetic pesticides, fertilizers, hormones, antibiotics, or genetically modified organisms (GMO). These substances aren't permitted for organic farmers.

But that doesn't mean there isn't an art to growing organic crops. There are many ways to safely grow organic crops.

Sustainable agriculture is sometimes called organic farming. This means that organic farming does not use as many resources as conventional methods, but it still provides the essential nutrients needed to sustain life.

Organic farming methods include crop rotations, composting manure and cover cropping. These practices help to prevent soil erosion and improve water purity.

They also reduce chemical pollution of waterways. Local farms can be found in cities that raise organic produce.

There are two types of certification programs for organic products. One is certified under the USDA National Organic Program. The other is certified independently by certifying authorities. Both require strict adherence of organic standards.

USDA seals and O Seals may be used to identify organic products that meet federal standards.

What should I look out for when buying organic products?

Look for USDA-certified organic labels. This guarantees that the product meets certain USDA standards. Look for the "USDA Organic" seal on packages, boxes, cartons, cans, and jars.

When you shop for meat, ensure that it comes from cows who are fed organic feed. Cattle are ruminants. They eat the whole animal. Ruminant cattle are divided into four stomach compartments, the rumen and reticulum as well as the omasum and abmasum. To be labeled '100% organic, all animal parts must be organically nourished.

Make sure you only buy chicken from chicken farms that are fed organically and have never been given antibiotics. Chickens are omnivores. This means they can eat both plant and animal food. Omnivorous chickens have a digestive tract composed of a crop, proventriculus, gizzard, small intestine, large intestine, and anus.

You should ensure you only buy dairy products made from milk that has been produced by cows who have been fed 100% organically grown food. Dairy cows have four stomach compartments, just like ruminants. The fourth stomach compartment is the udder.

Check the label when purchasing livestock of any other type to find out what percentage was used in the animal's diet. For example, pork may be labelled '95% organic.' This means 95 percent of the pig's feed came from organic sources.

What is organic food?

Organic produce does not contain synthetic fertilizers, pesticides and sewage sludge. It is also grown without irradiation or genetic engineering. No growth hormones are used. Animal testing is also not done. These crops are allowed natural growth, so farmers don't use chemicals to kill pests and weeds.

Organic farming practices can also preserve soil quality by reducing erosion, and conserving water resources. Organics are also better for your health as they contain more nutrients that conventional food. Organic products are typically higher in fiber and lower in fat and calories than conventionally produced ones.

Statistics

• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (en.wikipedia.org)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• To provide the highest quality products and services to every customer, with a dedicated workforce that puts the customer first and takes the extra step to achieve 100% customer satisfaction and loyalty. (hollinsorganic.com)
• Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)

External Links

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• PubMed Evaluation of the micronutrients in plant foods made by conventional and organic farming methods.


• Comparison of the total and ascorbic Acid content of freeze-dried and frozen-dried marionberry, strawberries, and corn grown according to conventional, organic, and sustainable agriculture practices - PubMed

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• eCFR :: Home

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• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

[TAG45]

• The impact of organic food on human health: Assessment of the status quo, prospects for research - ScienceDirect


• Technical Note: Simultaneous carotenoid- and vitamin analysis of milk coming from total mixed ration-fed cattle optimized for xanthophyll discovery - ScienceDirect

How To

Organic foods are healthier and more nutritious.

Organic foods are made without the use or synthetic fertilizers. They are grown naturally without artificial inputs such pesticides and herbicides. Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).

In 2002, the USDA National Organic Program (NOP), was established to regulate the sale, purchase, labelling, production, and distribution of organic products in the United States. The NOP regulations ensure that organic agricultural products are produced according to federal standards outlined in the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require that operations are audited annually to verify compliance with the strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.

The USDA's Economic Research Service estimates that organic agriculture was responsible for $4.7 billion of 2013 sales. The retail spending on organic products accounted for nearly $1.5 billion in 2013, a 23 percent increase over 2009. During this time, grocery store sales increased by 12 percent. Spending directly on organic produce grew by 29 percent while that on meat, poultry, eggs and seafood only grew by 1 percent.

Organic food is more expensive but the quality of organic food is worth it. Consumer Reports conducted a 2015 survey and found that 88% would pay more if organic food had better nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. A review of 31 studies that were published in 2010 found that organically raised beef has significantly lower levels than conventionally raised beef. Similar results were also reached by a separate analysis of 11 2012 studies.

A 2014 report from the Environmental Working Group looked at data from the Department of Agriculture's Agricultural Marketing Resource Center and found that the incidence of foodborne illness caused by E. coli, salmonella, listeria monocytogenes, campylobacter, and verotoxin-producing E. coli O157:H7 decreased when comparing organic to non-organic chicken, pork, beef, lamb, milk, and cheese. The group also observed that E.coliO157 is a less prevalent cause of illness in humans among children than adults. This was because the USDA has imposed stricter organic standards on animals raised for human consumption.

Resources:

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