December/January 2005
Stephanie Lingafelter
 |
Angus, particularly old-style Angus, is a breed well adapted to grass-fed production.
BRYAN WELCH
|
Beef from a cow raised on pasture is a safer choice than feedlot
beef, offers richer flavor and more nutrition, and is even
healthier for you than a chicken breast. Here are five benefits of
eating pasture-raised cattle:
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- Grass-fed beef is one-third to three times leaner than
conventional grain-fed beef, and as a consequence has fewer
calories, too.
- Grass-fed beef has two to four times more essential omega-3
fatty acids than feedlot beef. It also contains more beta carotene,
vitamin E and folic acid.
- Researchers have found grass-fed beef contains two newly
discovered 'good' fats: conjugated linoleic acid (CLA) and
trans-vaccenic acid (TVA). CLA shows great promise in lab animal
studies of helping fight cancers and cardiovascular disease.
- Grass-fed beef has no extra hormones or traces of antibiotics.
The animals also live a low-stress life, grazing outside on
pasture, in contrast to the stinking, dusty, shadeless conditions
in most commercial feedlots.
- Bovine Spongiform Encephalopathy (BSE, or more commonly, mad
cow disease), has not been found in grass-finished animals. And
grass-finished cattle are also less likely to be contaminated with
acid-resistant forms of E. coli, a serious food-borne
bacteria.
The following Web sites allow you to find grass-finished meat in
your area by entering your Zip code or city and state:
Eat Wild,
Local Harvest and
Eat Well Guide.
To learn more about pastured and grass-fed meat, visit our
Safe Meat
Page.