The University of Arizona Meat Science Laboratory has compared the nutritional and quality components between grain-fed beef and grass-fed beef on several occasions. Grass-fed beef cuts possess less fat and more moisture. When the fatty acid content was compared, the grass-fed beef had higher amounts of Omega 3 and Omega 6 fatty acids. Furthermore, fat from the grass-fed animals possessed higher amounts of conjugated Linoleic acid (CLAs). Both the Omega and CLA fatty acids provide the consumer with health benefits. Also the fat from the grass-fed from the grass-fed cattle tend to have more unsaturated fatty acids than grain-fed cattle.
Comparison of the quality grades show the grain-fed
cattle grade mostly Choice, whereas the grass-fed cattle grade Select with a
few that grade Standard.
Because the
grain-fed cattle have more fat covering the carcass, cuts from the grain-fed
will generally be more tender. When cooked properly
the grass-fed beef will have a different flavor than the cuts from the
grain-fed beef. Therefore, the choice is yours.
Essential Fatty Acids (EFAÕs) are thus named because, like vitamins, our body
needs them but cannot make them. We must obtain them from our diet.
There are two types of EFAÕs; omega-B and omega-3. To be
in optimum health we need to be consuming the two in a ratio of roughly 2:1,
omega-B to omega-3, Sadly, most of us are hovering between 15:1 and 50:1. This
has disastrous effects on our health.
Omega-3 EFAÕs
from vegetable sources - plants and nuts - exist in a form that is not usable
by humans. These omega-3 precursors must first be converted before they can be
beneficial. Humans are unable to perform this conversion. Vegetable sources of
omega-6 EFAÕs .. grains and nuts - however, are
fully formed, and do not need further conversion before our bodies can use
them. Humans obtain omega-3 fatty acids through eating the meat of other
animals, because unlike us, most other animals are able to perform the
conversion. In todayÕs meat industry, profits are maximized and yields are
improved through grossly inhumane assembly line systems that liken animals to
objects. Weight is money and animals are fed an unnatural diet of grains,
protein, antibiotics, and hormones in order to reach maximum size in minimum
time. The omega-6 content of all of these grains results in a grotesque 6:3 ratio which is then passed on to us, as consumers. Through
eating the meat of animals left to forage on their own (for example, cows that
eat their natural grass diet), and not force-fed an unnatural diet, we can
obtain the perfect ratio. The emphasis being on canÓ, because
it is not just conventional meat that is getting us. The source of our
unbalanced EFA ratio is two headed. The animals we eat have high omega-B levels
due to the enormous amount of grain we feed them. We have high omega-6 levels
because we eat their meat, and because of the enormous amount of grain that we
feed ourselves. YouÕve heard the saying, ÒYou are what you eatÓ? Well...
Omega-6 LEAÕs
are involved in the immune response. Omega-3Õs are
involved in the proper functioning of the heart and the brain. High omega-6
levels lead to an overactive immune system. This leads to trigger happy
inflammatory responses which aggravate autoimmune responses and inflammatory
conditions such as rheumatoid arthritis. High 6 has also been recently linked
with heart disease. Low 3 has been correlated with a bevy of mental
inefficiencies such as, vaguely, inability to concentrate and focus, and memory
problems. Attention Deficit and Hyperactivity have also been linked to low
omega-3 levels. Skin problems such as dry Skin and dandruff, as well as high
cholesterol have been shown to be greatly helped through an increase in dietary
omega-3 and a decrease in omega-B intake.
If you would like to learn more
there are two recent New York Times articles that you should read. The first
one appeared March 31, 2002, titled ÒDiscover How Your Beef Is Really RaisedÓ,
and was written by Michael Pollan. ItÕs
title should be, Everything You Never Wanted To Know About Conventional Beef.Ó
It follows the life of a cow from beginning to end and it is the story of our
conventional beef. I havenÕt eaten conventional beef since.
The second story concerns diet, The
article appeared on July 7, 2002, was written by Gary Taubes,
and is titled, ÒWhat If ItÕs All Been A Big Fat Lie?Ó.
Again, both articles appeared in
the New York Times, and I will try and get them posted on this site as soon as
I can.
The university of Arizona
Meat Science laboratory
4181 N. Campbell Ave.
Tucson, AZ 85719
Phone: 520-318-7021
Fax: 520-318-7019
E-mail: jam@ag.arizona.edu
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