Why Choose Grass-Fed?
Nutritional and Health Benefits of Grass-Fed Meat
One of the key reasons for the increased demand for grass-fed, grass-finished meat is nutrition. Compared with feedlot meat, meat from 100 percent grass-fed beef, bison, sheep, lamb, and goats has less total fat and fewer calories, and has more vitamin E, beta carotene, and vitamin C.
With less fat and fewer calories, a six-ounce steak from a grass-finished steer can have 100 fewer calories than a six-ounce steak from a grain-fed steer.
All Natural. Steroid Free. Nutrient Rich.
Don’t take our word for it…
Investigative journalist Jo Robinson, author of "Why Grassfed is Best!" estimates that if you eat a typical amount of beef, 66.5 pounds a year, switching to lean, grass-fed beef will save you 17,733 calories a year. If everything else in your diet remains the same, you'll lose about six pounds a year.
Even though grass-fed meat has less total fat, it has higher levels of health-promoting fats, including conjugated linoleic acid, or CLA, which is believed to have cancer-fighting and fat-burning properties. It also provides more omega-3 essential fats that have anti-inflammatory properties.
In 2011, the British Journal of Nutrition published a study that concluded that eating moderate amounts of grass-fed meat for only four weeks gives consumers healthier levels of these essential fats. The research showed that healthy volunteers who ate grass-fed meat increased their blood levels of omega-3 fatty acids and decreased their level of pro-inflammatory omega-6 fatty acids. No such effects were observed with grain-finished beef.
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