While not an entirely recent phenomenon, more and more ranchers of late seem to be going back to smaller operation ideals, raising their cattle exclusively on grass, from cradle to grave. No grain whatsoever enters the diet at any point.
Consumers often taste a dramatic difference in the flavor profile of the meat, so much so that one beef (grain fed) might not even taste like the other (grass fed). For the less eager to be converted, some might even say that grass fed beef doesn’t taste anything like beef — but the reality is that not only is the meat tastier, it’s also healthier, by virtue of how the cattle have been raised.In this country, we eat a LOT of meat, and much of it goes into high calorie, low-nutritional quality beef for fast food hamburger patties. In order to produce beef for an ever-increasing demand in the marketplace, cattle has been fattened (and fattened quickly) on grain, soy and other things not so natural. But really, cattle want grass. That’s the diet most suited for the animal, and what they’d be eating if humans weren’t working off a different agenda besides what’s best for the animals.
Some Basics of Grass Fed Animal Meat
When the stress on the animals is reduced, along with the pressure to fatten the cattle up for slaughter, the animals tend to live healthier lives while they grow in an organic fashion, at a rate that makes sense. Whether or not it’s directly related, grass fed meat from animals like lamb, buffalo and cattle is more healthy when compared to animals raised on a feed lot. It’s lower in saturated fat and cholesterol, and higher in vitamins like E and C.All in all, raising grass fed animals involves a bit more complexity in the process, as just before slaughter, the diet of the animals needs to be adjusted in order to deliver tender beef to the market place.
For this to happen, cattle ranchers have to take better care of the soil on their ranches, so that pastures are running at an optimal level, providing as much nutrition to the cattle in the last few months.It’s almost like these ranchers are growing excellent grass, the more you find out about the process.
Learn even more at Eat Wild’s Grass Fed Basics page, by Jo Robinson.
Consumers often taste a dramatic difference in the flavor profile of the meat, so much so that one beef (grain fed) might not even taste like the other (grass fed). For the less eager to be converted, some might even say that grass fed beef doesn’t taste anything like beef — but the reality is that not only is the meat tastier, it’s also healthier, by virtue of how the cattle have been raised.In this country, we eat a LOT of meat, and much of it goes into high calorie, low-nutritional quality beef for fast food hamburger patties. In order to produce beef for an ever-increasing demand in the marketplace, cattle has been fattened (and fattened quickly) on grain, soy and other things not so natural. But really, cattle want grass. That’s the diet most suited for the animal, and what they’d be eating if humans weren’t working off a different agenda besides what’s best for the animals.
Some Basics of Grass Fed Animal Meat
When the stress on the animals is reduced, along with the pressure to fatten the cattle up for slaughter, the animals tend to live healthier lives while they grow in an organic fashion, at a rate that makes sense. Whether or not it’s directly related, grass fed meat from animals like lamb, buffalo and cattle is more healthy when compared to animals raised on a feed lot. It’s lower in saturated fat and cholesterol, and higher in vitamins like E and C.All in all, raising grass fed animals involves a bit more complexity in the process, as just before slaughter, the diet of the animals needs to be adjusted in order to deliver tender beef to the market place.
For this to happen, cattle ranchers have to take better care of the soil on their ranches, so that pastures are running at an optimal level, providing as much nutrition to the cattle in the last few months.It’s almost like these ranchers are growing excellent grass, the more you find out about the process.
Learn even more at Eat Wild’s Grass Fed Basics page, by Jo Robinson.
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