Debate on Beef

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       The American Heart Association encourage the need to limit red meat, due to high saturated fat, from the diet while other sources claim the intake of red meat does not cause decrease heart health.  However, another micro-debate is on grass-fed versus conventional raised beef.  A recent article in Today’s Dietitian states that grass-fed beef has grown popularity from 25% to 30% over the last decade.  The trend of grass-fed and organically raised beef, however, is not just another diet craze; the grass-fed nutrient benefits are also something to consider. 

       As future health care professionals, we all need to have the knowledge and awareness of new diets and utilize science-based information to provide the correct information to our clients and patients.  It is important to understand the definition of grass-fed versus conventional. 

Conventional- most widely produced beef in the United States; corn-fed; cows live part of their lives on pasture or range and moved to feediots at 12-18 months; they spend the last 4-6 months of their lives on the feediots and are closely monitored; costly

Grass-fed- Ruminants must be fed only grass, forage and cereal grains in their vegetate pregrain states; have continuous access to pastures; less expensive to take care of

      Another benefit grass-fed beef provides is its nutrition profile.  Although there is a minimal amount of literature on human diets and intake of grass-fed versus conventionally raised cattle, there is a growing amount of research that describes the difference in fat profiles.  Grass-fed raised cattle tend to have a higher muscle composition than conventionally raised cattle.  Grass-fed cattle tend to have more meat, less fat, less saturated fat, and more polyunsaturated fatty acids. 

       Not only is grass-fed a trend, it is healthy for the environment and us.  Animals who graze in the pasture help aid in building the soil and consume much less energy than conventional farming. 


-DH

Yeager, D. (2015). Grass-fed vs conventional beef. Today’s Dietitian, (17)11, 26.

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