WHY FEED GRASS?

• Grass is the natural and preferred food of cattle; it's what they're supposed to eat, and they thrive on it.
• It's kinder to the cattle:  They get to live in a nice place, do what they like to do, and they are spared the illnesses which afflict cattle in feedlots.
  

• Raising cattle on grass is easy on the earth.

• Beef raised on grass is much healthier for us than   beef finished on grain (see below).
  

 WHY EAT GRASS-FED BEEF? 

 
Studies comparing grass-fed beef and corn-fed beef have demonstrated that grass-fed beef is:

   1. Lower in total fat.
   2. Higher in beta-carotene (this gives the fat in grass-fed beef a creamy yellow color).
   3. Higher in vitamin E (alpha-tocopherol).
   4. Higher in the B-vitamins thiamine and riboflavin.
   5. Higher in the minerals calcium, magnesium, and potassium.
   6. Higher in total omega-3s.
   7. Healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84).
   8. Higher in CLA (cis-9 trans-11), a potential cancer fighter.
   9. Higher in vaccenic acid (which can be transformed into CLA).
  10. Lower in the saturated fats linked with heart disease. 

THE BOTTOM LINE:  Feeding grass is good for the cattle, good for the earth, and good for us!

• Marinate.

• Allow beef to come to room temperature before cooking.

• Use tongs, rather than a fork, to turn or lift beef.

• May brush beef with olive oil before grilling (even burger will be 85% to 90% lean).

• Be careful not to overcook - rare to medium rare.

• For cuts such as roasts, cook at a reduced temperature (about 50 degrees lower) to about 125 degrees internal temperature, and then let the beef rest for about 10 minutes before cutting.

• Grass-fed beef may be cooked to well done on low heat in liquid or sauce. 
  

• When cooking grass-fed beef, it is helpful to remember that it has about the same amount of fat as a chicken breast.