Many Americans are concerned about the wholesomeness of the food sold in the country's grocery stores. 'Factory farming' is a term used to describe the huge mono-crop fields or orchards, the miles of feedlots, and the huge confinement buildings where much of our produce and meat is raised. Grass fed beef and pork is a way to get healthier meat, support humane treatment of animals, and protect the environment.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
Comparing grass-fed meat and tallow to that of a grain-finished animal is interesting. Research has found that the Omega-3 content of grass-fed is significantly higher than conventional meat, which has a greater concentration of Omega-6 fatty acids. Since most American diets are low, if not deficient, in Omega-3 fatty acids, which are important for heart and brain health, it make sense to try to get them wherever you can.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
Many consumers don't want traces of herbicides, pesticides, and chemical fertilizers in their food. They also want to avoid genetically modified foods, as well as animals fed on them. They feel that animals raised on natural pasture - green grass and the other plants that are native to the area - are healthier and provide more vitamins and minerals to those who eat them. Grass-fed meat is often proudly produced without the use of antibiotics or hormones.
Pasturing animals is not only more humane, it's 'greener'. Factory farms are a major source of pollution, both to the air by producing vast quantities of 'greenhouse gases' and to waterways in run-off from the feedlots and barns. There are also many cases of rampant disease at factory farms, since close confinement is neither natural or healthy. Cows, pigs, and chickens allowed to roam free and forage for their food are happier and healthier.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
Much research has been done on beef that is produced without the use of grain. Fewer studies have been published on pork or chicken, but it's known that the animals raised on pasture are healthier and happier. Pigs will grow to market size in crowded pens, but it's a horrendous life for the animals to be confined from birth to slaughter. Pasturing pigs is a much more humane way to raise pork for human consumption.
Comparing grass-fed meat and tallow to that of a grain-finished animal is interesting. Research has found that the Omega-3 content of grass-fed is significantly higher than conventional meat, which has a greater concentration of Omega-6 fatty acids. Since most American diets are low, if not deficient, in Omega-3 fatty acids, which are important for heart and brain health, it make sense to try to get them wherever you can.
Although grass-fed meat is not always lower in total fat content, it is a great deal higher in 'good' fats. One fatty acid, CLA, is almost non-existent in meat from the feedlot. This nutrient helps the body break down saturated fat and burn it for energy. CLA is plentiful in pastured beef.
A foundation in Washington, DC, that promotes a healthy diet of whole, unaltered foods - naturally raised without chemicals and processed as little as possible - has sponsored research into the benefits of pastured meats. Gas chromatography was used to determine the fat levels in meat, comparing conventional meat bought in a grocery store with pastured beef from a local farm. Feedlot beef is high in polyunsaturated fats, which come from the grain diet fed the cattle.
Many consumers don't want traces of herbicides, pesticides, and chemical fertilizers in their food. They also want to avoid genetically modified foods, as well as animals fed on them. They feel that animals raised on natural pasture - green grass and the other plants that are native to the area - are healthier and provide more vitamins and minerals to those who eat them. Grass-fed meat is often proudly produced without the use of antibiotics or hormones.
Pasturing animals is not only more humane, it's 'greener'. Factory farms are a major source of pollution, both to the air by producing vast quantities of 'greenhouse gases' and to waterways in run-off from the feedlots and barns. There are also many cases of rampant disease at factory farms, since close confinement is neither natural or healthy. Cows, pigs, and chickens allowed to roam free and forage for their food are happier and healthier.
More humane, natural production methods; healthier meat products; a cleaner environment. These are all goals worth supporting with our food dollars. Many consumers think grass-fed meat tastes better, too.
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When you are looking for information about grass fed beef and pork, visit our web pages online today. More details are available at http://www.crestwoodfarmsllc.com now.
