Health and Flavor Benefits of Grass-finished beef

Research over the last 30 years shows that on a gram-for-gram basis grass-fed beef has:
– A more desirable saturated fatty acid lipid profile;
– Higher total conjugated linoleic acid (CLA) that results in a better omega-6 to omega-3 ratio that is preferred by nutritionists;
– Higher precursors for Vitamins A and E;
– Higher cancer-fighting antioxicanats such as gluthione (GT) and superoxide dismutase (DT);
– Higher beta-carotene;
– Higher B-vitamins thiamin and riboflavin;
– Higher amounts of the minerals Calcium, potassium and magnesium;
than grain fed beef.

The October 2015 issue of Consumer Reports magazine has an interesting article concerning the safety of ground beef. You can access this article by clicking here.

Sources:
(1) Faucitano L et.al. J, Anim Sci, 2008 Jul;86(7). Comparison of alternative beef production systems based on forage finishing or grain forage diets with or without growth promotants: 2, Meat quality, fatty acid composition, and overall palatability. http://www.ncbi.nlm.nih.gov/pubmed/18375659.
(2) Daley, c. et.al. Nutrition Journal 2010, 9:10. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. http://www.nutritionj.com/content/9/1/10