Grass fed cows are raised using the “old ranching methods,” feeding them food that is as close as possible to their native diets. No corn, feed grains, animal or industrial feed by-products are used to finish the beef. They do not implant the animals with hormones or feed them growth-promoting additives. Animals raised on pasture live very low-stress lives. As a result of their superb nutrition and lack of stress, they are superbly healthy. When eating grass fed beef, you are eating food that is nutritious, wholesome, and delicious.
Rich in heart-friendly “Omega 3” fatty acids: Meat from grass fed animals has two to four times more omega-3 fatty acids than meat from grain fed animals. Omega-3s are called “good fats” because they play a vital role in every cell and system in your body.
Rich in CLA: Grass fed beef contains “conjugated linoleic acid” or CLA, which has been shown to help fight cancer. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals that are fed conventional grain diets.
Vitamin E: The meat from pastured cattle is four times higher in vitamin E than meat from the feedlot cattle and, interestingly, almost twice as high as meat from the feedlot cattle given vitamin E supplements.
Reduced Risk from E. Coli: Consumers of grass fed meat nearly eliminate their risk of becoming infected with pathogenic E. coli bacteria. Cows have evolved to digest grass (roughages) much more efficiently than grains. Feeding grain to cattle can make their digestive tracts abnormally acidic and the resident E. coli bacteria become resistant to the acid. When the acid-resistant E. coli is consumed by humans, a high percentage of harmful E. coli will survive the acid in our stomachs and, thus, can cause serious illness.