If healthy cows should be grazing on grass, why are mass-produced commercial cows being fed corn and grains? The answer is simple: to get the beef to the market cheaper and faster. Unfortunately, this also results in lower quality meat that is higher in saturated fats.

Although grass fed beef is slightly higher in price, not only are you paying for better-tasting beef, you are also receiving many health benefits:

• Leaner than grain-fed beef (contains less overall fat, and less saturated fat)
• Higher in protein
• Contains fewer calories
• Lowers LDL cholesterol levels (“bad” cholesterol)
• Higher in omega 3 essential fatty acids
  • decreases blood cholesterol and triglyceride levels
  • decreases blood pressure
  • enhances brain and nerve development
  • enhances memory
  • decreases inflammation
  • increases immune function

• High in CLA (conjugated linoleic acid)
  • CLA cannot be produced by the human body, and humans cannot activate the form of CLA found in supplements
  • Assists individuals in weight loss and prevents weight gain
  • Anti-cancer properties

• Higher in vitamins, especially antioxidants, beta carotene, vitamin E, vitamin C, and vitamin A
• Contains no hormone or antibiotic residues
• From an animal-rights standpoint, cows are raised in pasture for their entire lives, and not in confined feed lots

When cooking, it is important to remember that grass-fed beef cooks differently than its grain-fed counterpart. Less fat means less moisture, which means less cooking time is required. Grass-fed beef needs about 30% less cooking time and should be cooked medium to medium-rare to prevent toughness. For those who prefer well-cooked meat, marinate the beef or coat with olive or coconut oil to retain moisture.

For more information on studies, please visit: http://www.eatwild.com/healthbenefits.htm
For more information on how to cook your beef, please visit: http://www.sustainabletable.org/features/articles/grassfedbeef/