Why Grass-Fed, Grass-Finished Beef?

“THE SLOGAN at the Ranch is “you are what you eat… EATS!” That is you may be eating beef, but what did the steer eat, and with grass-fed ranching practises, you need to ask “what was the GRASS EATING?”
Was the soil fertilized with artificial chemicals? Were pesticides or herbicides, basically poisons, sprayed on the grasses? All these inputs are then consumed by an animal eating the grass. And if they’re being grain-fed, as is the practice in the commercial feedlot system from which most beef comes, the concerns are mulitplied by the GMO seeds, and much larger amounts of artificial chemicals, herbicides and pesticides common to cropping!
We feel strongly that our herd of Galloway-Angus cattle should not be fed like this. They graze on grasses that have not received the above “inputs”, and they drink clean well and surface water.
Grass-fed beef from such ranches contains vitamins A, B6, B12, D, E, minerals like iron and zinc, and CLA and other essential amino acids. So you can be confident our beef is healthful and nutrient dense.”

Research has shown that finishing cattle on a grass fed diet provides deeper genuine meat flavour, and distinct health benefits for consumers that include:

Higher in Vitamin A and E: powerful antioxidants that support healthy vision, skin, bones and other tissues in the body.

Two to three times more conjugated linoleic acid: a healthy fat that’s been tied to improved immunity and anti-inflammation.

Higher concentration of omega-3 fatty acids: essential fatty acids that have been associated with reduced risk of cardiovascular disease, cognitive decline, and other conditions.

More desirable omega-6 to omega-3 ratio: Health professionals suggest that a healthy diet consists of 1 to 4 times more omega-6 fatty acids than omega-3 fatty acids. While essential for normal body function, excess amounts of omega-6 can cause inflammation in the body. Studies have shown that grass fed beef repeatedly falls within the healthy 3:1 ratio of omega-6 to omega-3 fatty acids.

Source: https://nutritionj.biomedcentral.com/articles/ 10.1186/1475-2891-9-10