Grass-fed beef farms are not a new concept. They may be better described as a returning concept. In the 1950s feed lots where cattle were exclusively fed grain became popular with ranchers and meat producers. Within thirty years nearly one hundred percent of the beef in this country came from large feed lots.
Changing to large feed lots and feeding the cattle grain rather than grass helped to control the production and supply of meat in America. It helped neutralize some of the things that can change without notice in the cattle industry. The weather, grazing conditions and market pricing became stabilized within a very short period of time. Since that time, however, nutritional experts have determined that the switch from pasture to feed lots was not in the best interests of the health of consumers.
The human body needs ample omega 3 fatty acids to function at maximum force. When the feeding lots became a major producer of meat from cattle the omega 3 acids dropped considerably. The cattle that are grazed in pastures show three to four times as much omega 3 as the ones found in the lots. It has been noted that the incidence of obesity and heart disease in people has risen significantly over the period of time that this change in feeding and processing has been prevalent.
The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today.
The cattle that are raised in pastures on a natural diet can take up to a full year longer to mature enough to be finished. The calves are left with the mothers for eight to ten months to ensure they mature naturally. The body frame then puts down natural marbling rather than layering on of fat as can be found in grain fed cattle.
Pasture grazing is not the most cost efficient method of raising cattle. Fortunately, for approximately two thousand ranchers in America and Canada it is the only method they will use and there is a market for their products. They consider the additives, that the grains used in feeding lots contain, to be seriously dangerous to people.
The anti-biotic that is given to the cattle to prevent diseases originating from being fed grain rather than pasture roughage is transferred to humans through the meat. Obviously, the more anti-biotic the cow is given the more probability that the animal will build up immunity to it. This does not touch on the stress caused by the crowded unsanitary living conditions the animals must endure prior to being slaughtered.
These farmers are not called organic farmers. They are a cut above organic. The farmers who raise these cattle must rotate their fields on a regular basis to ensure that there is no over grazing. The cattle are raised in a calm, stress free environment that encourages some of the best tasting meat found anywhere in the country. On grass-fed beef farms the main goal is producing the purest form of meat to the customer.
Changing to large feed lots and feeding the cattle grain rather than grass helped to control the production and supply of meat in America. It helped neutralize some of the things that can change without notice in the cattle industry. The weather, grazing conditions and market pricing became stabilized within a very short period of time. Since that time, however, nutritional experts have determined that the switch from pasture to feed lots was not in the best interests of the health of consumers.
The human body needs ample omega 3 fatty acids to function at maximum force. When the feeding lots became a major producer of meat from cattle the omega 3 acids dropped considerably. The cattle that are grazed in pastures show three to four times as much omega 3 as the ones found in the lots. It has been noted that the incidence of obesity and heart disease in people has risen significantly over the period of time that this change in feeding and processing has been prevalent.
The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today.
The cattle that are raised in pastures on a natural diet can take up to a full year longer to mature enough to be finished. The calves are left with the mothers for eight to ten months to ensure they mature naturally. The body frame then puts down natural marbling rather than layering on of fat as can be found in grain fed cattle.
Pasture grazing is not the most cost efficient method of raising cattle. Fortunately, for approximately two thousand ranchers in America and Canada it is the only method they will use and there is a market for their products. They consider the additives, that the grains used in feeding lots contain, to be seriously dangerous to people.
The anti-biotic that is given to the cattle to prevent diseases originating from being fed grain rather than pasture roughage is transferred to humans through the meat. Obviously, the more anti-biotic the cow is given the more probability that the animal will build up immunity to it. This does not touch on the stress caused by the crowded unsanitary living conditions the animals must endure prior to being slaughtered.
These farmers are not called organic farmers. They are a cut above organic. The farmers who raise these cattle must rotate their fields on a regular basis to ensure that there is no over grazing. The cattle are raised in a calm, stress free environment that encourages some of the best tasting meat found anywhere in the country. On grass-fed beef farms the main goal is producing the purest form of meat to the customer.
