What's the deal with grass-fed beef?!

There is a hot debate raging within American culture over whether or not Americans should be eating less beef. However, within this debate there is another, more practical debate, about the benefits of grass-fed beef vs. conventionally raised beef.

Until recently grass-fed beef was seen as nothing more than a market fad, much the way organic and local was seen before it. But, this is no fad. Within the past decade the demand for grass-fed beef has grown at an annual rate of 25 to 30% . In 2013 alone, the retail sales of grass-fed beef surpassed $400 million. Not all consumers are interested in the supposed health benefits, many are more concerned with the taste, the more “wild” taste providing a different experience for consumers.

The difficulty in justifying grass-fed beef is actually determining its health benefits over conventionally raised beef. For beef to be classified as grass-fed, it (unsurprisingly enough) can only be fed grass from the time it weans for the rest of its life. While conventionally fed beef are usually fed corn.

This is important for community dietitians because yes, “grass-fed beef or pasture-raised beef [have] a better nutritional profile.” When consumers are faced with difficult decisions about food and nutrition that they may just believe are new age fads they can need to be able to look to dietitians for sound advice and answers. While not everyone may be able to afford grass-fed beef, those that do should realize that there is a definitive difference in conventionally raised beef and grass-fed beef. Being well informed dietitians is essential to serve a community.

PB

November 2015 Issue

Grass-Fed vs Conventional Beef
By David Yeager
Today's Dietitian
Vol. 17 No. 11 P. 26