Grass-Fed Nutrition

Overview

Good meat is characterized by two things: nutrition and flavor. By exposing the animal to a variety of edibles and decreasing stresses, the pasture method fosters a distinct, deeper flavor than the feedlot model, where size and growth rate drive operations.

Beyond its flavor, though, grass-fed meat outperforms feedlot meat in its nutritional depth. There is exciting research that outlines the nutritional impact of pasture-raising animals. Below are some main points.

• Lower total fat: about 2 grams per 3 ounce serving, as opposed to 8 grams in feedlot beef
• Fewer calories: because the fat content is less, switching to a pastured diet could save you 17.5 thousand calories (or about 6 lbs.) per year.
• Higher levels of Conjugated Linoleic Acid (CLA): CLA is linked with decreased risk of cancer.
• Higher levels of omega-3 fatty acids: Omega-3s are important as “good” fats, promoting vital cardiac and brain functions.

 

Further Reading

Some news sources and studies exploring the nutritional content of pastured proteins.

• Robert Gammon, “The Benefits of Pasture-Raised Meat,” East Bay Express (March 2012), http://www.eastbayexpress.com/oakland/grass-fed-pasture-raised-replaces-organic-free-range
• Eat Wild, “Summary of Important Health Benefits of Grassfed Meats, Eggs and Dairy,” http://www.eatwild.com/healthbenefits.htm.
• Dr. Kate Clancy, “Greener Pastures: How Grass-Fed Beef and Milk Contribute to Health Eating,” Union of Concerned Scientists (March 2006). http://www.ucsusa.org/food_and_agriculture/solutions/advance-sustainable-agriculture/greener-pastures.html.
• Carol Trauner, “Leaves of Grass: The Growing Popularity of Grass-Fed Beef and What You Should Know about It,” Chefs Collaborative Communique (November 2003). http://www.cias.wisc.edu/curriculum/modIII/secd/modiiisecdactgrass.pdf.