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Why Grass-Fed?

Studies have shown that grass-fed beef is higher in four components essential to a healthy human diet; reduced fat and calories, increased omega-3 fatty acids, increased conjugated linoleic acid, and high in vitamin E.

Reduced Fat and Calories

Grass-fed beef is four to six times leaner than grain-fed beef. If you eat a typical amount of beef (66 lb/year), switching to grass-fed beef could save you approximately 18,000 calories/year. If everything else in your diet stayed the same, you’ll lose about six lb/year.



Grass-fed beef is also higher in good fats. The most heart-healthy of all fats is omega-3 fatty acids. Omega-3 fatty acids are essential for normal growth and may play a vital role in the prevention and treatment of:

  • Coronary artery disease

  • Hypertension

  • Arthritis

  • Cancer

  • Other inflammatory and autoimmune disorders


Omega-3s are formed in the chloroplasts of green leaves and algae. 60% of the fatty acids in grass are omega-3s. When cattle are taken off grass, which is rich in omega-3s, and shipped to a feedlot to be fattened on grain, which is poor in omega-3s, they start losing their store of this beneficial fat.

Grass-fed beef has about the same amount of fat as skinless chicken, wild deer or elk. Like these other lean meats, it actually lowers your LDL cholesterol levels.


Conjugated Linoleic Acid

Conjugated linoleic acid (CLA) is another type of good fat. Grass-fed beef contains three to five times more CLA than grain-fed beef. CLA is one of the body’s most powerful defenses against cancer. In studies, women who had the highest levels of CLA in their diet had a 60% lower risk of breast cancer than those with the lowest levels of CLA.


Vitamin E

Grass-fed beef is higher in vitamin E. Vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in Vitamin E.


**Switching to meat from grass-fed animals is one way to restore the vital nutrients to the human diet.


Source: Bovine Engineering & Consulting

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