Most of us know that grass-fed beef is leaner than its conventional counterpart, but it has many other benefits. It is higher in key nutrients, such as antioxidants, vitamins and a beneficial fat called conjugated linoleic acid that has been tied to improved immunity and reduced inflammation. In addition, grass-fed beef contains 50 percent more omega-3 fatty acids than standard beef and is less likely to contain antibiotic-resistant bacteria. Samples of concentrated animal feeding operation (CAFO)-grown beef revealed traces of antibiotic-resistant bacteria that may contribute to the increasing number of diseases that are resistant to treatment in humans.
Cows raised in a CAFO are typically fattened for slaughter using an artificial diet of grains, corn, soy, growth-promoting drugs and antibiotics, eventually altering the bacterial balance and composition of the animal’s gut. This can result in damaging bacteria tainting the beef. Grass-fed cows are fed their natural diet, grazing on grassland throughout their lifetimes. This is more humane and boosts the cows’ health, as well as the quality of the meat.
Source: Kelly Coldiron, of CCC Ranch.