Grass-Fed Beef Is Good For You
Our welfare has always been entwined with that of the animals we consume. Allowing beef to develop slowly and naturally reaps rewards far beyond superior texture and flavour, providing a rich source of cholesterol-busting fatty acids such as Omega 3 and CLA, as well as vitamins A, B, D, E and K.
It’s no surprise that the ‘grass is greener’ when you rear cattle the natural way. Grazing animals return nutrients back to the ground as they naturally fertilise it, and pasture farmers ensure their fields are sown with plenty of legumes (such as clover and alfalfa) which help grasses grow without the need for chemical fertilisers that risk making the soil over acidic and unhealthy. Grassland also assists in the capture and storage of carbon, where as it is the necessity of using grain as the feed for large-scale, commercial cattle farming that creates a heavy carbon hoof-print.
In comparison to grain fed cattle, cows reared on a health diet of grass produce beef that’s lower in saturated fats linked with heart disease but far higher in the Omega-3 fatty acids we require for normal growth and development. It also contains elevated amounts of conjugated linoleic acid (CLA), which aside from being a potential cancer fighter, has been demonstrated to build muscle while reducing body fat, and proved to have strong antioxidant and immune boosting effects. Additionally, grass-fed beef contains plenty of our essential dietary elements, including calcium, magnesium and potassium, alongside elevated amounts of beta-carotene – and when any foodstuff contains this many marvellous supplementary benefits we believe it’s time to stop thinking of it as a luxury item, and time to start enjoying it as an important part of a balanced diet.