What Everyone Ought to Know About Beef

As a health-conscious consumer, I was disturbed recently when I found out that free-range and organic beef (and other meats) might not be as good for us as I had thought. Meat labeled organic or free range does not mean the livestock benefit from a "natural" diet. It just means they are allowed to roam somewhat, but may still be fed grains - organically grown grains.

The majority of beef found in local supermarkets arrive from factory farms, where they feed cattle grains, and administer antibiotics and growth hormones. The focus is on quantity, not quality, and the cattle often live in cramped, unhealthy conditions. Eat Wild is a web site that provides information to consumers on the differences between factory farming, and grass farming. I learned that cows raised on commercialized farms are under a tremendous amount of stress from crowding, unnatural diets, and inhumane treatment.

So what does all this mean? Here's a breakdown on the differences between factory and grass farming, pastured, and organic and free-range:

FACTORY FARMING
"Confined Animal Feeding Operations" is the term used to describe farms that raise cows, and other livestock kept in cages, or confined quarters. While these large farms produce substantial amounts of food, the livestock suffer, and the quality is of lesser value nutritionally.

Abnormal Diets: Livestock feed is a combination of genetically modified (corn, soy and other types) grains; and possibly combined with community garbage, stale pastry, chicken feathers, and candy.

Cramped Conditions: Animals tightly packed into cages, sheds, or pens cannot carry out normal behaviors, such as rooting, roosting, or grazing. Animals packed in like sardines do not have enough room to sit all at once. In general, these animals produce meat and eggs that are lower in valuable nutrients.

Stressed Livestock: Herbivores are cud-chewing animals (cows, goats, sheep and bison), and need a diet rich in fibrous grasses, plants, and shrubs. When fed starchy, low fiber grains it creates numerous problems, such as subacute acidosis, a condition that causes cattle to kick at their bellies. The cattle refuse feed and eat dirt instead, resulting in antibiotic (or other chemical) laced treatments.

Land and Water Contamination: Animals kept in cages, sheds, or pens deposit large amounts of manure. If the manure is not gathered and moved to another area, the soil that is overloaded with nutrients creates ground and water pollution. In addition, the chemicals administered to these animals show up in the wastewater.

GRASS FARMING
Natural farming (grass raised) allows cows, goats, sheep, and bison the freedom to graze on grass, hay, and plants. Grass and hay need to be the main portion of a cow's diet. That is why grass-fed cows are leaner, healthier, and high in omega-3 fatty acids. Many have argued that grass farming is ethically and environmentally better than factory farming. These animals are often antibiotic, steroid, hormone and pesticide free; and if the meat is labeled certified organic, then they must be raised without these substances.

On October 15, 2007, the U.S. Department of Agriculture established a standard for grass (forage) fed meat-labeling claims. Published as a Notice in the Federal Register, the standard asserts that other than milk consumed prior to weaning, grass-fed animals must be free to graze, and cannot under any circumstances be fed grains or grain by-products.

More Nutritious: Research has shown that grass-fed beef have substantially higher amounts of vitamin E, vitamin C, beta-carotene, and omega-3 fatty (good fats) acids. Grass-fed animals obtain the good fats from green leaves. Another type of fat rich in grass-fed animals is conjugated linoeic acid (CLA), a potent antioxidant being used in cancer research.

Lower in Fat and Calories: Livestock left to roam are lower in calories, saturated fat, and cholesterol. Grass-fed beef is as lean as skinless chicken breast, deer, and elk.

Environmental Benefits: Livestock that is free to roam, deposit manure over a vast area of land acting as fertilizer, instead of pollutant. The increase in soil fertility creates better water quality; and improved health of livestock, farmers and workers, and consumers.

PASTURED
Refers to omnivores (pigs and chickens) being raised in pasture that are allowed to roam. These animals are capable of eating plants, and converting them to protein and fat, but their overall diet must consist of protein. For instance, chickens eat corn, grass, grubs and sour milk; and pigs eat kitchen scraps, wild foods, field stubble, whey, and other foods.

FREE RANGE
Heavy emphasis on livestock being allowed to roam, which means that although they are not in cages or pens, they may not have access to grass, or the natural foods that benefit their species.

ORGANIC
The term "organic" refers to foods produced in agreement with U.S. agriculture standards, and are free from chemicals, such as synthetic fertilizer, hormones, pesticides, irradiation, or genetically modified ingredients. Beef labeled organic may mean the cows feed on organic grains; there is no indication they are grass-fed, or that they are free to roam.

Where to purchase grass-fed beef:
Always check labels carefully to make sure the words "grass-fed" or "grass-finished" are on the packaging. U.S. Wellness Meats has a site on the internet (Grassland Beef) where you can purchase meat directly. Eat Wild also offers a products section of farms that ship to different locations, and farms you can visit to purchase directly.

http://www.grasslandbeef.com/StoreFront.bok

http://www.eatwild.com/products/index.html

References:

Robinson, Jo. (2007). Grass Fed Basics. EatWild.com. Retrieved December 26, 2007, from http://www.eatwild.com/basics.html.

Cox, Billy, & Jimmie Turner. (2007). USDA ESTABLISHES GRASS (FORAGE) FED MARKETING CLAIM STANDARD. USDA Agricultural Marketing Service. Retrieved December 28, 2007, from http://www.ams.usda.gov/news/178-07.htm.

Union of Concerned Scientists. (2006). Greener Pastures: How grass-fed beef and milk contribute to healthy eating. Cambridge, MA: Clancy, Dr. Kate.

Planck, Nina. (2006). real food What To Eat and Why. New York: Bloomsbury Publishing.

Pollan, Michael. ( 2006). The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press.