What's the Beef?

Beef and red meat Q&As

How do regular beef and grassfed beef differ?

Conventionally raised cattle are fed grass as well as nonorganic soybeans and grains such as corn. After starting out in pastures, the cattle are shipped to feedlots for the last several months to one year of their lives. They’re also fattened up using antibiotics and growth hormones. Conversely, grassfed beef comes from cattle raised throughout their lives primarily on grass and forage. In the winter they’re fed hay and dried forage. They must have continuous access to pasture during the growing season and cannot be fed grain or grain byproducts.

Is grassfed meat better?

Grassfed beef is leaner and lower in both saturated fat and total fat. It contains up to six times more omega-3 fatty acids than grain-fed beef. The anti-inflammatory effects of omega-3 fats have been shown to be beneficial for inflammatory bowel disease, arthritis, cardiovascular disorders and other chronic diseases. Grassfed beef is a better source of vitamin E, vitamin K-2, antioxidants and conjugated linoleic acid compared to feedlot beef.

Differences between organic, conventional and natural meat?

Compared to packages of conventionally raised meat such as beef, pork and lamb, the organic label primarily means the animals were not fed grains grown with pesticides. But there’s a bit more to it. The USDA has the following standards in place for organic meat: The animals cannot be exposed to pesticides, growth hormones or fertilizers. They cannot be fed animal products or byproducts. They must not receive any antibiotics or growth hormones. And they must have access to the outdoors. Conversely, natural meat is a meaningless and unregulated marketing term.

What to look for when buying grassfed beef?

100% grassfed cattle have eaten grass their entire lives, up until the moment they’re slaughtered. When purchasing grassfed beef, look for the words “100% grassfed” or “grassfed and finished” on the label. If these words are absent, “grassfed” may mean the cattle were fed grass part of their lives but, in their final weeks or months, may have received grains. Avoid grassfed beef raised in a feedlot or concentrated animal feeding operation. Seek out beef that is certified grassfed by a reputable organization such as the American Grassfed Association. The USDA SVS Grass Fed Program has a list of small grassfed beef producers. For pasture-raised beef, verify that it is truly pasture-raised in addition to being grassfed.

Is eating beef healthy?

Beef may be part of a healthful diet when eaten in moderation. Consuming a lot of red meat is linked to increased risks for heart disease, cancer and diabetes. Some experts recommend limiting consumption to two or three servings a week. A serving is four ounces. The Mediterranean diet limits red meat to two or three servings per month. Choose lean cuts and those that are, preferably, “100% grassfed” or “grass-fed and finished.”

This newsletter is for educational purposes only. It is not intended as a substitute for medical advice or treatment; before adhering to any recommendations in this newsletter consult your healthcare provider.