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.
The change from grazing to feed lots came in the 1950s and seemed to be the answer to all possible reasons for shortages in the beef industry. It effectively neutralized problems with the weather and poor grazing areas while stabilizing the prices and markets for many grains. Unfortunately, nutritionists are questioning the value of this switch and its effect on the consumer's health.
When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall.CLA, a effective cancer fighting element found in meat products has also dropped.
Omega 3 fatty acids are not just good for your heart and blood pressure. They also help with neurological issues that can happen as we age or ones such as depression and anxiety that can happen at any age. In addition to omegas there is another acid called CLA in grazing cattle that can effectively fight cancer.
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.
We now have over two thousand ranches in the North American continent operating on the concept that pasture grazing is the only way to raise cattle. Happily, the market for their product is growing at an amazing rate. Ranchers that once sold only to their neighbors now have means to reach nationwide markets.
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.
Grass-fed beef farms are not the most cost effective way to raise cattle. The ranchers must rotate the cattle from one pasture to another on a regular basis so there is no over grazing damage done to the land. They must focus on making sure the cattle remain in a calm serene atmosphere while they are maturing. The farmer's main goal was being able to deliver the very best beef to the customer every time.
The change from grazing to feed lots came in the 1950s and seemed to be the answer to all possible reasons for shortages in the beef industry. It effectively neutralized problems with the weather and poor grazing areas while stabilizing the prices and markets for many grains. Unfortunately, nutritionists are questioning the value of this switch and its effect on the consumer's health.
When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall.CLA, a effective cancer fighting element found in meat products has also dropped.
Omega 3 fatty acids are not just good for your heart and blood pressure. They also help with neurological issues that can happen as we age or ones such as depression and anxiety that can happen at any age. In addition to omegas there is another acid called CLA in grazing cattle that can effectively fight cancer.
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.
We now have over two thousand ranches in the North American continent operating on the concept that pasture grazing is the only way to raise cattle. Happily, the market for their product is growing at an amazing rate. Ranchers that once sold only to their neighbors now have means to reach nationwide markets.
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.
Grass-fed beef farms are not the most cost effective way to raise cattle. The ranchers must rotate the cattle from one pasture to another on a regular basis so there is no over grazing damage done to the land. They must focus on making sure the cattle remain in a calm serene atmosphere while they are maturing. The farmer's main goal was being able to deliver the very best beef to the customer every time.
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