Sunday, April 3, 2011

Eating Grass

If money were no object, my CF gym would be right in the middle of my pastured beef cattle. Pastured animals change everything in the food chain from bad to good, and would be cost competitive without the negative impact of the Feds.

Along with taste, freshness and cost, consumers these days are also concerned with where their food comes from.

This new focus has created a renewed interest in grass-fed beef, both as a healthy alternative to corn- and hormone-fed cows and as an environmentally friendly industry.
Until just a few generations ago, beef cattle intended for human consumption were raised on a diet of grasses and hay. Their diet began to include corn and grains with the rise of industrialized farming after World War II. Pasture-based farming never went away completely, though, and is growing on family farms across the U.S.

Pasture-based agriculture benefits humans, the environment and animals in many ways. Grass-fed beef is higher than grain-fed in omega-3 fatty acids, and lower in calories and fat. It also has higher levels of conjugated linoleic acid, another fat thought to reduce heart disease and cancer risks, according to the Mayo Clinic.

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