Grass-fed beef, and meat in general, has become very popular. And rightfully so.
From high-protein diets and growing information around the impact of anti-biotics and other practices, if you are looking for healthy protein, it is important to understand what you are really buying. Next to all the other labels like “certified organic”, “all-natural”, “free-range”, and “sustainably sourced”, it can be pretty confusing. To top it all off, more and more commercial chains are touting offers of grass-fed meat, such as fast-food joints.
Benefits
First, grass-fed meat, like your beef, is considered nutritionally superior to the alternative of corn-fed animals. This is because of the omega-3 fatty acids that animals ingest when grazing upon grass. According to Dr. Richard Bazinet, a professor in the department of nutritional sciences at the University of Toronto who analyzes fatty acids in beef, grass-fed beef outranks grain-fed beef when it comes to omega-3 fats, in particular alpha linolenic acid (ALA). Grass-fed beef is also higher in antioxidants such as beta carotene and vitamin E than conventional beef.
But there is an important distinction between “grass-fed” and “grass-finished.”
The Difference
All meat is considered “grass-fed” at one time in the animal’s life.
In fact, the average cow spends at least six months eating grass. It’s the finishing that makes all the difference. Cows end up on the feedlot where they are fattened up, or “finished” with grain. Animals grow fatter faster when fed on grain. This is why cattle go into feedlots at younger ages so they can be slaughtered earlier.
Therefore it is possible to buy meat that has been “grass-fed” but “grain-finished.”
The difference is, when cattle are kept on grass for the entirety of their lives, meaning they are truly grass-finished, the livestock receives a natural diet which is overall beneficial. But they grow at a slower pace. Many educated eaters will tell you that this results in a distinct flavor and leanness over corn-fed beef. Economically speaking, however, this is expensive for the farmer and ultimately, the consumer.
“Finishing” vs. “Marketing”
At this moment, marketing claim standards are not as stringent as organic certification. This means any producer can use the “grass-fed” label even if the animal is finished with grain. Although by these standards, grass-fed animals are to be never fed grains or grain by-products, and farmers are required to keep proper records, as mentioned, these regulations are not enforced to the same level as organic certification.
Does this mean you should only buy certified organic or not trust anything that says “grass-fed?” Not necessarily. Just make sure you make sure your meat is “grass-finished.” And remember to many farmers, “grass-fed” and “grass-finished” are the same thing. This is why research is key. Don’t be afraid to ask your local farmer. And the more you support those local sustainable farmers, the more true grass-fed meat can become affordable for the health conscious consumer.
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