People are talking about eating healthier and more naturally. Farm to table restaurants and markets are springing up all over, and every city and town has a farmer's market where people can buy fresh, locally-grown food. Grass fed beef and pork are part of that trend, one which most supermarkets have joined by offering certified meats. There are good reasons for buying this kind of meat, both health and humanitarian.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Contrary to what many consumers believe, grass-fed beef is not necessarily lower in total fat than conventional meat. However, there is a fatty acid that helps the body break down fat and burn it for energy called conjugated linoleic acid (CLA). While pasture-raised meat is well-supplied with CLA, feedlot-raised animals have almost none in their meat.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
If you are concerned about the environment, you should know that keeping animals in pastures with adequate grass cover for erosion control doesn't cause the same problems as feedlots or large confinement buildings. Run-off from factory farms is a major source of water pollution. Feedlots and large confinement buildings produce a lot of greenhouse gases, as well.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
One important difference between pastured and feedlot beef is in the essential fatty acid content of the meat. Grass-fed meat has a much higher level of Omega-3 fatty acids, which are considered important for brain development and for heart health. Feedlot animals contain much less Omega-3 and a much higher level of Omega-6 fatty acids. Most Americans are low in Omega-3; the country has a high rate of heart disease.
Contrary to what many consumers believe, grass-fed beef is not necessarily lower in total fat than conventional meat. However, there is a fatty acid that helps the body break down fat and burn it for energy called conjugated linoleic acid (CLA). While pasture-raised meat is well-supplied with CLA, feedlot-raised animals have almost none in their meat.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
Many people prefer not to eat foods, or eat meat from animals which are fed foods, that have been genetically modified. There is research that shows that animals fed GMO grain develop tumors and may have shorter lives than those who are on unmodified grains. Grass-fed meats, of course, eliminate this concern, since animals certified to be pasture-raised are never fed any grain. Many consumers feel that pastured meats contain more vitamins and minerals than conventional profucts.
If you are concerned about the environment, you should know that keeping animals in pastures with adequate grass cover for erosion control doesn't cause the same problems as feedlots or large confinement buildings. Run-off from factory farms is a major source of water pollution. Feedlots and large confinement buildings produce a lot of greenhouse gases, as well.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
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When you are looking for information about grass fed beef and pork, visit our web pages online today. More details are available at http://www.crestwoodfarmsllc.com now.
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