Why is our Beef Healthy?

A while back, I mentioned that I would be sharing more information about the fatty acid profile from a sample of beef we had tested.  We chose ground beef from a heifer that we felt represented our ideal animal having grazed an entire season on our pastures.  We can not possibly test all animals, but felt this would be representative our typical product going forward.  This year our pasture and cattle are doing even better despite a very dry summer.

Results:  Omega 6 fatty acid to Omega 3 fatty acid ratio came out at 1.24.  Lower is better.  2 is considered low.  Grass-fed beef should be down around 2.  CLAs were high.  Conjugated linoleic acids are associated with multiple health benefits.   But wait, If you can just buy all sorts of Omega 3 products, and now CLAs, why not do that and skip the meat?  A) it tastes really good, and B) We may just learn that the ratio is simply a marker for other properties in the fat/meat that possess health benefits (anti inflammatory).  

Mimicking a healthy ecosystem is probably the safest way to ensure our food is healthy.  No need to wait for science to prove that doing the right thing the right way is the right way.  Put another way, when an animal lives and eats the way it is supposed to, then we all benefit.

A recent nationwide sampling of grass-fed beef revealed extreme differences in quality and healthy attributes of the fat.  Omega 6-3 ratio ranged from 2-40 with less than half as low as 2.  10 was a fairly common result, not really much different than conventional beef.  I can only begin to guess why such dramatic differences.  Additionally, since the majority of the benefit of forage finished beef is in the fat, lean is not really a good value. 

Aside from cutting corners or outright fraud, when there is tremendous demand for grass-fed beef, producers will look for efficiencies of all sorts.  If starchy or sugary grasses become a greater part of the ration, the benefits of grass may be negated especially.  Biodiversity is critical.

How can we truly fatten these animals on forage alone?  It is no accident.  We work hard spring through early winter ensuring that every bite of forage is high quality and ample quantity. See examples of pasture in the pictures.  There are multiple grass and clover varieties as well as some chicory, dandelion and other "weeds."

We will continuously improve out pastures and will keep testing our beef.  If you would like, I can get you a copy of the testing and I would be glad to discuss it.  And of course, we would enjoy showing these animals nose deep in the good stuff.  

Enjoy our beef as part of diverse healthy diet and of course, share with friends.

Phil