Kim Kuhn
Preston Black
Colton Cowdrey
Grass Fed Beef
When turning on the news these days a small health update can easily be found. A person’s health can be defined as their wealth so it becomes important to pay attention and try to eat the right foods. With the many health scares and cancer causers, the American shopper has become more and more health conscious. There are many ways to live a healthy lifestyle however; most of it starts right with the daily diet. Because the per capita consumption of beef in the U.S. is about 65 pounds, much importance comes in looking into the type of red meat (Yancy). Things to consider when looking into healthy beef are how the cattle are fed, consumer nutrition, and consumer taste. Grass fed beef is more beneficial to the consumer than grain fed beef.
The way cattle are fed, greatly affects the taste and nutrition of their beef. Today steers are taken to slaughter at 14 to 16 months, when seventy-five years ago, steers were slaughtered at 4 to 5 years of age. A beef calf cannot be taken from a birth weight of 80 pounds to 1,200 pounds in a little more than one year on grass alone. This type of progression requires enormous amounts of grain, protein supplements, and antibiotics (What about). Although this helps with a higher and faster rate of production, the consumer does not want the extra additives in their meat. According to The American Grassfed Association, which represents 100 percent grass-fed animals, a true grass-fed animal is put on pasture as soon as it is weaned and eats grass as long as it is available. Once the fresh grass is gone the animal feeds on hay and silage with no hormones or antibiotics added (Burros). This fact reassures the consumer’s desire for healthy beef.
Consumer nutrition above all is the greatest advantage of grass fed beef. According to Baldwin, in the Southeast Farm Press, “The housewife of today is very health conscious and is doing research on the Internet about her family’s food.” Much thought has been put into what goes on the dinner table these days. Research suggests that grass-fed beef actually reduces the risk of cancer due to the higher level of C.L.A. (conjugated linoleic acid). It also reduces the risk of heart disease due to the higher levels of omega-3 fatty acids (Burros). Overall, grass-fed beef is lower in total fat than grain-fed beef. The fatty acid composition of meat determines the nutritional value and affects the meat quality including shelf life and flavor. The nutritional value is determined by the ratio between saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) in meat (Warren).
Grass-fed cattle produce leaner carcasses because they are slaughtered at a lighter weight (Daley). Although lean, nice marbling in the flesh of beef is a necessity. A grain-fed cow develops well-marbled flesh however; the marbling is saturated fat and cannot be trimmed off. On the other hand, grass-fed beef is lower in overall fat and artery-clogging saturated fat (What about). Leaner carcasses have the advantage in overall fat percent and favorable unsaturated fatty acids, which impacts the flavor and juiciness of the meat (Daley). The key to successful grass-fed beef production comes down to the consumer and their willingness to purchase. There are producers like V. Mac Baldwin, featured in the Southeast Farm Press, who are part of a “back to grass” movement in cattle production. He and other producers take advantage of the consumer’s desire for locally grown beef with health benefits.
Consumers may have to acquire the taste for grass fed beef. In the past,
consumers were reacting to the tenderness of the grass-fed beef, but once they
adjusted to the texture, the flavor is very robust (Burros). Often times after
being in routine with moderate meat quality, consumers need to adjust to the
healthy taste of grass-fed beef. According to The New York Times,
grass-fed beef is fast losing its reputation as tough and tasteless. More
diners are switching to this rich, juicy, tender, healthy meat option. Even
vegetarians are beginning to try this healthy red meat option. A trained taste
panel was organized to study the taste of beef through several different samples
based on what the cattle had been fed. The study was measured in TBARS (Thiobarbituric
acid reactive substances) and analyzed by the steam distillation method and
expressed as mg of malonaldehyde per kg of lean muscle. The lowest TBARS and
increment occurred in the two control diets and grass-fed animals, due to higher
saturated fat of meat of animals fed control diets and higher content of Vitamin
E (Campo).
Grass-fed beef is more beneficial to the consumer than grain fed beef. It takes a great deal of time and a large area of grassland to raise a grass-fed steer, but the benefits of health far out weigh the trouble it takes to raise them (What about). With the proper credible information, consumers will now be looking into the best beef. Special consideration will begin with what the cattle are fed, the nutrition of the beef they are producing and the taste of the beef once it makes it to the last stage. In this day and age consumers are becoming more health conscious and open-minded. With these characteristics they will figure out, there is nothing like a tender, lean, juicy, and most of all, healthy, steak.
Burros, Marian. "There's More to Like About Grass-Fed Beef." The New York Times 30 Aug. 2006, Late ed., sec. F: 1-4. Lexisnexis. Coe Library, Laramie. 25 Mar. 2008.
Campo, M M., G R. Nute, S I. Hughes, M Enser, J D. Wood, and R I. Richardson. Flavour Perception of Oxidation in Beef. Science Direct. 1-9. 25 Mar. 2008 <http://www.sciencedirect.com/science? _ob=ArticleURL&_udi=B6T9G-4H8MP65-1&_us>.
Daley, C A., A Abbott, P Doyle, G Nader, and S Larson. "Health Benefits." 18 Jan. 2007. College of Agriculture, California State University, University of California Cooperative Extension Service. 2 Apr. 2008 <http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html>.
Warren, H E., N D. Scollan, M Enser, S I. Hughes, R I. Richardson, and J D. Wood. Effects of Breed and a Concentrate or Grass Silage Diet on Beef Quality in Cattle of 3 Ages. I: Animal Performance, Carcass Quality and Muscle Fatty Acid Composition. Science Direct. 1-14. 25 Mar. 2008 <http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-4P2YWX8-2&_us...>.
"What About Grass Fed Beef?" The Food Revolution. 3 Mar. 2008 <http:/www.foodrevolution.org/grassfedbeef.htm>.
Yancy Jr., Cecil H. "Grass-Fed Beef Gaining in Popularity." Southeast
Farm Press 19 Jan. 2005: 1-2. 3 Mar. 2008.
Related Links
The Grass-Fed Revolution - TIME