Grass fed vs. commercially raised

Need2Exerc1se

I rarely go for grass raised meat and meat products myself. But this comparison showed quite a difference in the omega fatty acid profile of butter. The others were marginally better but butter was an eye-opener for me. I think grass fed butter might be worth the extra money to me.

http://www.motherearthnews.com/natural-health/nutrition/omega-fatty-acid-testing-zbwz16fmzkin.aspx?newsletter=1&utm_source=Sailthru&utm_medium=email&utm_campaign=01.25.16%20MEN%20HE%20eNews&utm_term=HE%20eNews

Carlos_421

I take fish oil for my omega 3s anyway so I don't depend on how much is in my beef.
Even if I went with grass fed, I doubt I eat enough beef or butter to benefit from the difference.

ETA: I had heard before, though, that grass fed beef does have a lot more omega 3

michaela4910

Grass fed beef tends to be less fatty.

Need2Exerc1se

Carlos_421 wrote: »

I take fish oil for my omega 3s anyway so I don't depend on how much is in my beef.
Even if I went with grass fed, I doubt I eat enough beef or butter to benefit from the difference.

ETA: I had heard before, though, that grass fed beef does have a lot more omega 3

I certainly don't. But beef itself did not show nearly the difference that butter did, which I guess isn't all that odd since we're talking fats.

williams969

Yeah, I guess it depends on how much of one's diet these products comprise. I take fish oil for my Omega 3, and I figure my dairy and egg intake covers my Omega 6 requirements without supplementation.

Need2Exerc1se

Not sure about the rest of the world, but Americans tend to eat too much omega-6. Fish oil supplements are good, though in trials they have failed to provide the benefits seen in epidemiologic data for those that eat foods high in omega-3. I like to get it from food.

Need2Exerc1se

michaelallanson wrote: »

Grass fed beef tends to be less fatty.

Does it? That wasn't the focus if this comparison, but how much less fatty? Do you have a link or source?

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Need2Exerc1se

vinegar_husbands wrote: »

Need2Exerc1se wrote: »

Not sure about the rest of the world, but Americans tend to eat too much omega-6. Fish oil supplements are good, though in trials they have failed to provide the benefits seen in epidemiologic data for those that eat foods high in omega-3. I like to get it from food.

Fish oil supplements are often loaded with stuff other than fish, anyway. Also, keep in mind that grass-fed beef can also be "grain-finished" and still advertised as grass-fed, but the health benefits are basically destroyed.

Not in the US it can't. The grass fed label means the animal was fed nothing other then grass and forage after it was weaned. All cattle are grass fed at some point.

michaela4910

I guess I didn't realize that "grass fed" beef could be finished with corn. If that is the case than their fat content may not be a lot better. I buy my beef from a farmer friend and it is grass fed start to finish and not corn or grain finished. The fat content is very low.

Need2Exerc1se

michaelallanson wrote: »

I guess I didn't realize that "grass fed" beef could be finished with corn. If that is the case than their fat content may not be a lot better. I buy my beef from a farmer friend and it is grass fed start to finish and not corn or grain finished. The fat content is very low.

If you buy beef labeled 'grass fed' in the US then it was not corn finished. But it is no guarantee that the cattle were pastured all year or raised without antibiotics or hormones. The feed is the only thing that is guaranteed.

Need2Exerc1se

If you care about the animal being pastured year round and raised without hormones or antibiotics you should look for certification by the AGA (American Grassfed Association)

Need2Exerc1se

mangamadayan wrote: »

Agree with the poster above. Problem is it is impossible to verify 100% grass fed unless you raise the fcuking cow yourself

Based on what, exactly?

Need2Exerc1se

Just putting these links out there since some of you seem confused about what grass fed means.

http://www.beefboard.org/news/files/factsheets/grass-finished-beef.pdf
http://www.motherearthnews.com/homesteading-and-livestock/usda-grass-fed-label-zmaz08amzmcc.aspx
http://www.americangrassfed.org/about-us/our-standards/

It is worth noting that the USDA/AMS stopped certifying grass fed a couple of weeks ago.

lemurcat12

Need2Exerc1se wrote: »

michaelallanson wrote: »

Grass fed beef tends to be less fatty.

Does it? That wasn't the focus if this comparison, but how much less fatty? Do you have a link or source?

I will try to find something, but my understanding has always been that one of the benefits of grain-fed (and knocks on grass-fed) was that grain-fed=more fat, and grass-fed is supposed to be too lean so not taste as good/be harder to cook. This has a reference to that: http://www.cookinglight.com/cooking-101/resources/grass-fed-beef-grain-fed-beef

This gives numbers but may not be the best source, of course: http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

(I do buy grass-fed for regular use, and think it tastes just as good, but I guess for Christmas prime rib or the like I've gone to the butcher (and no doubt purchased corn-fed), not my regular farm source.)

auddii

lemurcat12 wrote: »

Need2Exerc1se wrote: »

michaelallanson wrote: »

Grass fed beef tends to be less fatty.

Does it? That wasn't the focus if this comparison, but how much less fatty? Do you have a link or source?

I will try to find something, but my understanding has always been that one of the benefits of grain-fed (and knocks on grass-fed) was that grain-fed=more fat, and grass-fed is supposed to be too lean so not taste as good/be harder to cook. This has a reference to that: http://www.cookinglight.com/cooking-101/resources/grass-fed-beef-grain-fed-beef

This gives numbers but may not be the best source, of course: http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

(I do buy grass-fed for regular use, and think it tastes just as good, but I guess for Christmas prime rib or the like I've gone to the butcher (and no doubt purchased corn-fed), not my regular farm source.)

Yup, I've repeatedly been told that you need to cook grass fed less time because it will get tough quicker due to the lower marbling.

_John_

agree with the OP...pretty significant in butter.

But likely not enough fats there to begin with to really care about in the whole meat, particularly if one chooses a lean cut. Literature finds minimal (being bias toward grassfed using that term) health benefit from grain fed, even with the difference in the fat profile.

Blind taste tests usually favor grain finished.

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rhtexasgal

If you go to the website eatwild.com, you can look up places in your area to get grass fed beef , eggs and dairy. In my area, there are quite a number of ranches and farms where you can actually visit and see their operations. My family and I go in with another family to purchase a side of beef which then gets processed any way we want. It ultimately ends up cheaper per pound than the store. Of course, you are out a few hundred bucks at the beginning and need a freezer but the investment is well worth it.

Purely anecdotal ~ after we started eating the grass fed beef, we decided to have a cookout taste test and invited some friends over. We grilled hamburgers made from both commercially raised ground beef and grass fed beef and asked them if they could tell the difference and which ones they thought were grass fed. Out of 12 people, 11 of them easily pointed out the grass fed beef burgers because they thought they tasted "cleaner" and they had more flavor!

lemmie177

This is true for for other animal products as well. Pastured chicken and chicken eggs have more omega-3's than conventional.

The difference is really in the fat. If I buy conventional, I choose lean cuts of meat, chicken breast, top round, etc. Occasionally, I'll buy grass-fed ground beef (85/15) or a whole, free-range chicken when they're on sale. But I ALWAYS spring for Kerrygold butter! yum!

lemurcat12

rhtexasgal wrote: »

Out of 12 people, 11 of them easily pointed out the grass fed beef burgers because they thought they tasted "cleaner" and they had more flavor!

Interesting. Comparing lean to lean (95%, say), I don't think there's likely to be any noticeable difference, as there's not enough fat to matter, but perhaps one was fresher.

When I get grass-fed (from a local farm), I don't have as much control over the fat content, so I think there's more fat than when I buy ground beef from some other source (as I will go for the leanest option). Likely this makes the grass-fed tastier/more flavorful, but it's because there's more fat, not the usual difference between them.

For what it's worth, often when you buy heritage/farm-raised pork they will use different breed of pigs with more fat, so unlike the beef, where it tends to have less fat, the pork cuts will likely have more (conventional pork in the US is quite lean due to consumer demand). More fat is contrary to the preference of some dieters (since more calories), but is typically more flavorful.

_John_

lemurcat12 wrote: »

rhtexasgal wrote: »

Out of 12 people, 11 of them easily pointed out the grass fed beef burgers because they thought they tasted "cleaner" and they had more flavor!

Interesting. Comparing lean to lean (95%, say), I don't think there's likely to be any noticeable difference, as there's not enough fat to matter, but perhaps one was fresher.

When I get grass-fed (from a local farm), I don't have as much control over the fat content, so I think there's more fat than when I buy ground beef from some other source (as I will go for the leanest option). Likely this makes the grass-fed tastier/more flavorful, but it's because there's more fat, not the usual difference between them.

For what it's worth, often when you buy heritage/farm-raised pork they will use different breed of pigs with more fat, so unlike the beef, where it tends to have less fat, the pork cuts will likely have more (conventional pork in the US is quite lean due to consumer demand). More fat is contrary to the preference of some dieters (since more calories), but is typically more flavorful.

wild hogs in my area are WAY fattier than what we buy as pork from the store...that's for sure. I've never really thought about it much, but beef fat tastes a lot better (assuming similar cooking methods and not bacon) to me now that I think about it (my favorite beef cut is still sirloin though).

_Terrapin_

lemurcat12 wrote: »

Need2Exerc1se wrote: »

michaelallanson wrote: »

Grass fed beef tends to be less fatty.

Does it? That wasn't the focus if this comparison, but how much less fatty? Do you have a link or source?

I will try to find something, but my understanding has always been that one of the benefits of grain-fed (and knocks on grass-fed) was that grain-fed=more fat, and grass-fed is supposed to be too lean so not taste as good/be harder to cook. This has a reference to that: http://www.cookinglight.com/cooking-101/resources/grass-fed-beef-grain-fed-beef

This gives numbers but may not be the best source, of course: http://www.americangrassfedbeef.com/grass-fed-natural-beef.asp

(I do buy grass-fed for regular use, and think it tastes just as good, but I guess for Christmas prime rib or the like I've gone to the butcher (and no doubt purchased corn-fed), not my regular farm source.)

So, this is interesting. Last week a neighbor and I were discussing a farm over the hill. Grass fed cattle. We can order down to a 1/16 of the critter. So is it fair to say less fat, more lean beef? I can check with the owner about their consumption in terms of corn. They are in the fields 'grazing' every day so IDK how much they eat indoors.

Need2Exerc1se

vinegar_husbands wrote: »

Need2Exerc1se wrote: »

michaelallanson wrote: »

I guess I didn't realize that "grass fed" beef could be finished with corn. If that is the case than their fat content may not be a lot better. I buy my beef from a farmer friend and it is grass fed start to finish and not corn or grain finished. The fat content is very low.

If you buy beef labeled 'grass fed' in the US then it was not corn finished. But it is no guarantee that the cattle were pastured all year or raised without antibiotics or hormones. The feed is the only thing that is guaranteed.

Not actually the case. https://www.organicconsumers.org/news/your-grass-fed-beef-real-heres-how-tell-and-why-it-matters

Has to be certified by the AGA (which you have mentioned), and only so many brands of beef are.

Where in that article does it say that beef can be fed grain and labeled "grass fed"?

The difference in the AGA label and the USDA label was in access to pasture (AGA requires year round, USDA may be confined for months at a time) and the use of hormones and antibiotics (AGA does not allow, USDA did). Both require(d) grass/forage feed only.

mean_and_lean

rhtexasgal wrote: »

Out of 12 people, 11 of them easily pointed out the grass fed beef burgers because they thought they tasted "cleaner" and they had more flavor!

They actually do. My husband and I got a quarter cow last year and it was grass fed, no antibiotics, no hormones and the meat is the best I have ever had. The burgers are to die for and everyone who has had them have said that they are hands down the best they've ever had. We actually have a friend who wants to go in on a cow with us the next time we get one just because of the burgers.

Need2Exerc1se

_John_ wrote: »

agree with the OP...pretty significant in butter.

But likely not enough fats there to begin with to really care about in the whole meat, particularly if one chooses a lean cut. Literature finds minimal (being bias toward grassfed using that term) health benefit from grain fed, even with the difference in the fat profile.

Blind taste tests usually favor grain finished.

I prefer the taste of grain finished beef to grass fed. We don't eat much beef though. In general, it's one of my least favorite meats. I buy antibiotic free grain finished beef typically.

_John_

I don't find there to be some magic difference in grain vs. grass fed beef. It could be that I prefer sirloins when we eat out (very little fat anyway, particularly after I meticulously trim them like I like to do), as most of the meat we eat at home or at family cookouts is beef from a friends cattle ranch that are all pasture raised cows.

lemurcat12

_John_ wrote: »

I don't find there to be some magic difference in grain vs. grass fed beef. It could be that I prefer sirloins when we eat out (very little fat anyway, particularly after I meticulously trim them like I like to do), as most of the meat we eat at home or at family cookouts is beef from a friends cattle ranch that are all pasture raised cows.

This is pretty much the same for me. All the foodie stuff I read asserts that grain-finished tastes better, but probably because I tend to eat leaner cuts of beef anyway the grass-fed I buy tastes just fine to me.

lithezebra

I don't trust Mother Earth News, but this is worth checking out in a more reputable source. Besides eating dairy and meat that are rich in omega-3 fatty acids, I buy cooking oils that are high in monounsaturated fat, like olive and sunflower, and low in polyunsaturated fats.

I, too, like leaner, chewier, grass-fed beef, although I buy the fattier 85/15 grass-fed ground beef and it's yummy.

mattyc772014

Try bison...promise you will like it. Be careful not to over cook it. Less cals, fat and cholesterol.

All cows start out eating grass...then most of them end up eating feed before going to the slaughter house.

EvgeniZyntx

Charolais. Voila.