Why is "Grass-fed" better?

All red meat is a valuable source of nutrients, protein and energy and studies show that eating 71 grams (cooked weight) per day protects against heart disease. Grass-fed red meat offers so much more. Grass-fed meats come with a rich assortment of health, environmental, social and economic benefits:

Health Benefits:

This section is under review.

Environmental Benefits:

Pasturing animals encourages biodiversity, improves soil fertility and eliminates the waste-management problems associated with feed-lot operations. Feeding animals on grass reduces greenhouse gases in the air due to a process called carbon sequestration, wherein the grasses and legumes found in well-managed pastures are able to draw excess carbon dioxide from the air and return it to the soil as carbon.

Buying pasture-raised products helps to keep a farmer in business. Thus the land remains as farm-land instead of being sold to become another subdivision, shopping mall or parking lot. If you live in an area that is rapidly losing open space consider that there are fewer better uses of wide-open spaces than a small-scale family farm. They enhance the landscape, provide a local food source and make good use of the land they occupy.

Social Benefits:

Purchasing grass-fed meat has a dramatic impact on animal as well as human welfare. Animals raised on lush, green pasture experience significantly less stress over the course of their lives than their feed-lot raised counterparts. Our animals are not overcrowded, are able to get exercise and can act on their natural instincts such as moving to the shade in the heat of the day, eating when hungry, or even playing with each other. Because they are moved onto a new paddock daily they enjoy clean and spacious environments and are much less likely to contract an array of diseases. The farmers working on grass-based operations also have a healthier work environment than those who work in confinement facilities.

Economic Benefits:

Although grass-based farms are more labour intensive, farm inputs such as fossil fuels, are kept to a minimum, thus significantly reducing farmers' expenses. Furthermore farmers are able to get a fair price for their product when they sell to informed, socially responsible consumers who are willing to pay the true cost of their food. This means that farm families can enjoy a fair return for their labour. Small-scale family farms - as most pasture-based farms are - that are locally owned and operated contribute in numerous ways to a community. They hire local workers and contractors, purchase local goods and participate in local activities.

Your decision to purchase grass-fed beef is an important one. It helps heal our environment, ensures the welfare of the livestock and enables farmers to realize better working conditions and a fair income.

But the benefits don't stop there. Grass-fed meat also tastes better!!

Cooking Tips

As there is less fat in grass-fed beef, it changes the way the meat cooks. There are four basic principles for cooking grass-fed meat:

1. Put away your timer - get a good meat thermometer.
2. Turn down the heat.
3. Learn when to use dry-heat or moist-heat cooking methods
4. Ease up on seasonings and sauces.

Hayes' cookbook (listed below) is an excellent guide.

BON APPÉTIT!

Sources:

1. Shannon Hayes' "The Grass-fed gourmet cookbook" pp:3,4
   Pub: Eating Fresh Publications 2004 (www.eatingfresh.com)
2. Jo Robinson's "Pasture Perfect: The Far-Reaching Benefits of Choosing Meat, Eggs and Dairy Products from Grass-fed animals"
   Pub: Eatwild, 2004 (www.eatwild.com)