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.
Meat products taken from cattle that are pasture grazed contain three to four times higher omega 3 acids as meat from feed lot cows. The omega 3 acids serve to keep blood pressure down and control heart disease. They also may help stop or delay many mental health issues such as Alzheimer's or dementia.
The longer the calf is left with its mother the better chance it has of filling out and developing into a full framed steer at market time. The extra year they spend raising calves on the farm makes all the difference in the taste and texture of the meat it produces. Instead of having fat layered on the meat it is finely marbled throughout the carcass.
It is an investment to decide to pasture graze your cattle. You have to be committed to devoting at least two years to your first herd of cattle you raise for sale. There are nearly two thousand farmers and ranchers on the American continent that have decided that it is better to spend the time and effort to create a better, healthier product for the market.
Cattle that are kept in feeder lots are under constant stress. They get little or no exercise, are fed grain, which is an unnatural food for them, and some other additives in the food such as medications and at one point excess fat from slaughtered cattle was mixed into their food. All of these things add to the taste and texture of the meat that is produced. It is believed that if there is no stress in lives of cattle the end product is more tender and tastier than mass produced meats.
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.
Meat products taken from cattle that are pasture grazed contain three to four times higher omega 3 acids as meat from feed lot cows. The omega 3 acids serve to keep blood pressure down and control heart disease. They also may help stop or delay many mental health issues such as Alzheimer's or dementia.
The longer the calf is left with its mother the better chance it has of filling out and developing into a full framed steer at market time. The extra year they spend raising calves on the farm makes all the difference in the taste and texture of the meat it produces. Instead of having fat layered on the meat it is finely marbled throughout the carcass.
It is an investment to decide to pasture graze your cattle. You have to be committed to devoting at least two years to your first herd of cattle you raise for sale. There are nearly two thousand farmers and ranchers on the American continent that have decided that it is better to spend the time and effort to create a better, healthier product for the market.
Cattle that are kept in feeder lots are under constant stress. They get little or no exercise, are fed grain, which is an unnatural food for them, and some other additives in the food such as medications and at one point excess fat from slaughtered cattle was mixed into their food. All of these things add to the taste and texture of the meat that is produced. It is believed that if there is no stress in lives of cattle the end product is more tender and tastier than mass produced meats.
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.
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