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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.
Part of the reasoning behind using the feeding lots instead of pastures was controlling of the supply and demand arm of the industry. Feed lots enabled them to take young cattle and feed them regardless of weather or grazing conditions and thereby control the market prices as well as soy, corn and other grains that the cattle consumed. Unfortunately, experts are now expressing concerns over the wisdom of switching to feeding lots and the effect it has had on consumer health.
The amount of omega 3 fatty acids in pasture fed cattle is three to four times higher than what feed lot cattle can produce. As the omega 3 dropped in meat, coincidentally, the rate of heart disease and obesity has significantly risen in this country in the past forty years. There are cancer fighting acids, such as CLA that have also been diminished by conversion to feed lot raising of cattle.
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 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.
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.
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.
The people who own grass-fed beef farms cannot be called organic farmers. They are a cut above the organic classification. These farmers use absolutely no commercial feeds for their cattle. They create the best environment for the cattle that can be created to ensure that the best product can be expected when you purchase their beef.
Part of the reasoning behind using the feeding lots instead of pastures was controlling of the supply and demand arm of the industry. Feed lots enabled them to take young cattle and feed them regardless of weather or grazing conditions and thereby control the market prices as well as soy, corn and other grains that the cattle consumed. Unfortunately, experts are now expressing concerns over the wisdom of switching to feeding lots and the effect it has had on consumer health.
The amount of omega 3 fatty acids in pasture fed cattle is three to four times higher than what feed lot cattle can produce. As the omega 3 dropped in meat, coincidentally, the rate of heart disease and obesity has significantly risen in this country in the past forty years. There are cancer fighting acids, such as CLA that have also been diminished by conversion to feed lot raising of cattle.
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 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.
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.
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.
The people who own grass-fed beef farms cannot be called organic farmers. They are a cut above the organic classification. These farmers use absolutely no commercial feeds for their cattle. They create the best environment for the cattle that can be created to ensure that the best product can be expected when you purchase their beef.
About the Author:
If you are looking for information about grass-fed beef farms, visit the web pages online here at www.boeckmannfamilyfarmllc.com today. You can see details at http://www.boeckmannfamilyfarmllc.com now.
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