BECAUSE IT TASTES GOOD
AND
BECAUSE IT IS GOOD FOR YOU
Yes, that is right... beef can taste wonderful even without grain!
There are a few very important principles that come into play when
you are after the best possible grass-fed beef:
good genetics, good and plentiful grass, and processing at the right age and at the proper time of year for your area.
This is why we only process angus and angus X cattle that finish well their second fall.
We butcher between 24-30 months of age and only at the end of the summer when the beef are in prime condition.
All Grass-Fed Beef is NOT The Same!
WHY IS GRASS-FED, GRASS-FINISHED BEEF BETTER FOR YOU?
updated 2/22
In this day and age as people are becoming more aware of and concerned about the origin and content of their food,
we would like to encourage you to read and learn about the health benefits of Grass-Finished Beef.
Research supports that when compared to traditional corn-fed beef,
Grass-Fed Beef is:
higher in Vitamin A, Vitamin E, CLA and Omega-3s!
Grass-Fed Beef is lower in fat, calories and cholesterol!
Overall, GRASS-FED BEEF is just BETTER BEEF!
HEALTH BENEFITS:
Higher in Vitamin E when compared to traditional, corn-fed beef!
Higher in Vitamin A when compared to traditional corn-fed beef!
Lower in fat!
Lower in calories!
Lower in cholesterol!
Higher Omega-3 Fatty Acids!
Omega-3 fatty acids are polyunsaturated essential fatty acids which are essential to our health and obtained from foods we eat. There are 2 types of fatty acids: omega-3s and omega-6s. To promote and maintain good health we need to keep a proportunate ratio of both as a disproportunate ratio with more omega-6s (as we typically see in our diets) actually promotes poor health and the development of disease. We need to get that back into proportion with a diet rich in omega-3 fatty acids.
Traditional beef usually has a omega 6:omega 3 ratio of 4:1, while grass fed contains a much more favorable ratio of 2:1
Grass-fed Beef have up to 60% more omega-3 fatty acid then traditional feedlot corn-fed beef.
Beef gain omega-3 from being grass-fed, so it is not surprising that when shipped to the feedlot, this good fat is quickly replaced.
Omega-3 fatty acids promote and maintain good heart health and good brain health!
Higher Conjugated Linoleic Acids (CLA)!
Conjugated Linoleic Acids are another (good) type of fatty acid that maintains and promotes good health.
Though CLA is found in the products of all ruminants, it is found at a level 3-5 times higher in Grass-Fed Beef!
Numerous health benefits have been attributed to high CLA intake, including reducing the onset of diabetes and body fat mass and
CLA is especially known for being a natural defense to cancer.
TO CHECK OUT THESE HEALTH BENEFITS FURTHER, ALONG WITH OTHERS,
PLEASE CHECK OUT THE FOLLOWING LINKS:
http://www.eatwild.com/healthbenefits.htm
http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html
EAT BEEF TO LOWER YOUR LDL CHOLESTEROL!: http://cobeef.com/bold.aspx
http://www.sustainabletable.org/features/articles/grassfedbeef/
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I like how they sum it up below from beef.com : http://www.beef.com/benefits-of-grass-fed-beef
There are many benefits to grass fed beef. It does have its own drawbacks: it can be difficult to find in many supermarkets and when it is available, it's usually more expensive than regular beef. Even so, for a growing number of people the advantages of eating beef raised in a more natural manner far outweigh the disadvantages. It's better for the animals themselves. After all, roaming about and eating grass is what cows are supposed to do in the natural order of things. It wasn't until after World War II that cattle raising shifted to the feedlot model, where huge numbers of animals are kept together and fattened on high starch grains like corn and soy. Because they don't live in such close quarters grass fed cattle usually don't receive as many antibiotic or hormone treatments, making grass fed beef an attractive option for fans of organic food options. It's also better for the consumer's health. When the USDA started grading beef in the 1920s the main criteria for a good grade was fat content but today's food scientists know far more about nutrition and different types of fats than ever before. "?It's no longer strictly about quantity. When a doctor advises an overweight patient to cut back on red meat he's not warning against the meat itself, merely the fact that today's grain-fed red meat usually has more of the dreaded "bad fat" than white meats like poultry or fish. Grass fed beef has lower levels of saturated fat, total fat and calories yet it provides larger amounts of vitamins and healthy fats. Compared to standard beef it has high levels of vitamins C and E as well as two to four times as much Omega 3 fatty acid and CLA, or conjugated linoleic acid. It just plain tastes better, at least to most people. BBQ chefs and steak fans often shop with the "fat = flavor" motto in mind but it's just not true. Wild game meat like venison has far less marbled fat than beef but is still very flavorful. Too flavorful for some tastes, in fact. Fat by itself doesn't have much innate flavor; it just absorbs seasonings well and gives a richer mouthfeel. Now retire the tangy steak sauce and all of those high sodium marinades, because you don't need them anymore. Grass fed beef always has a rich natural flavor due to the variety of the animal's natural diet.