In a study published last week by the Union of Concerned Scientists an independent scientific group has reported what we grass farmers have been saying all along, that beef from grass-fed is healthier. 

This study has put together findings comparing both pasture finished and conventionally finished beef and dairy   Grass-fed beef and dairy contain higher levels of omega-3 fatty acid that reduces risk of heart disease and higher CLA which has been shown in research to decrease the risk of cancer. 

If you would like to see the entire study you may do so at http://www.ucsusa.org.

CHICAGO - March 7 - The Union of Concerned Scientists today released the first comprehensive study that confirms that beef and milk from animals raised entirely on pasture have higher levels than conventionally raised beef and dairy cattle of beneficial fats that may prevent heart disease and strengthen the immune system. The study also shows that grass-fed meat is often leaner than most supermarket beef, and raising cattle on grass can reduce water pollution and the risk of antibiotic-resistant diseases.

"When you eat grass-fed meat, you're getting beef with benefits," said report author Dr. Kate Clancy, a nutritionist and senior scientist in the Food and Environment Program at UCS. "There are no losers in producing cattle entirely on pasture. Farmers win, consumers win, the environment wins, and even the cattle win."

Missouri Grass Farmers Now Offer Organic Certified Processing To Family Farms

This month Fruitland American Meat in Jackson, Missouri owned by veterinarian Dr. Patricia Whisnant and cattleman Mark Whisnant received USDA approval for organic certified processing.  The Whisnants are grass fed beef ranchers who market their beef directly through their website AmericanGrassFedBeef.com.

Dr. Whisnant shares, “We initially sold large cuts of butcher wrapped grass fed beef.  Our family soon learned that our customers demanded a dry aged, individually vacuum packaged gourmet product clearly labeled AmericanGrassFedBeef.com.

”Most Americans don’t realize the difficulties small farmers face.  Our costs to raise and process beef are at least double because we don’t have the economies of scale of factory operations.  Plus grass fed beef requires more time and personal attention to bring our cattle naturally to market weight.

 ”Factory processors won’t adapt their operations to meet the needs of family farms. Our products require too much care to be worthwhile to a factory operation which employs predominantly unskilled workers.”