Our herd are grassfed and grassfinished from start to finish. Grass fed beef has been proven to be higher in Omega 3 and CLA (Conjugated Linoleic Acids) fatty acids.
The research on the benefits of these fatty acids just keeps coming – Omega 3 is attributed to: blood pressure reduction; healthy brain function; and slowed growth of many types of cancer. CLA, called “the cancer-fighting fat”: lowered risk of cancer and heart disease; and improved immune systems
Conventional beef operations take a steer during its last three months to finish on a diet of corn and grain. They are confined in small, crowded feedlots, called CAFO’s (Confined Animal Farm Operations), and never set foot on pasture again. While this may result in meat well marbled with fat which provides the tenderness Americans have grown to expect, the meat can be bland and no longer contains high levels of the healthy Omega 3 and CLA fatty acids.
Because grassfed beef has less inter-muscular fat, the cook must learn a few simple preparation techniques to assure tenderness and juices. Sustainable Table has instructions on how to cook grassfed beef.