USA raised beef has the highest health and safety standards in the world!
All Natural: fed grains, forages, hormones, antibiotics, organic or not!
Grass-fed: fed only grass -OR- grass and then grained until finished out.
Organic: fed 100% certified organic corn and/or soybeans and grass.
Grass-finished or 100% grass-fed: Fed grass only until processed.
OUR BEEF ARE 100% GRASS-FINISHED ONLY
The many benefits of Grass-Finished over Grain-Fed
Grass-finished is one of the most nutrient-dense proteins you can buy.
100% Grass-fed beef has less overall fat, so much lower in calories.
It has 2-3x's amount of conjugated linoleic acid (CLA): the only anti-cancer nutrient derived from meat, helps reduce cancer, heart, immune and inflammatory risks, 22-39% lower LDL cholesterol, improves bone mass and blood sugar regulation and maintains a lean body.
Grass-finished has ample amounts of all three essential electrolytes: sodium, potassium, and magnesium.
It has 50% more omega–3 levels: decreases inflammation and depression, helps with focussing, helps prevent muscle loss during cancer treatment.
100% Grass-fed has higher levels of antioxidants like vitamins A and E.
Grass-finished also has 2x's the amount of lutein and beta-carotene: healthier skin and eyes, decreases eye and cancer diseases.
100% Grass-fed beef is not as prone to containing bacteria like E-coli.
When grain-fed beef are finished, there is very little or no omega-3 left.
The traditional grain-feeding of cattle concentrates the GMOs into the beef's tissue. When you eat this meat, the GMOs are ingested at a much higher rate by you than if you just ate the GMO corn or soybeans themselves.
Grass-finished beef has yellowish fat, meaning higher concentrates of beta-carotenoids and lutein. The more yellow, the higher indication it's been grass-finished. (Can't tell in the photo but ours is the color of butter)
100% Grass-fed will not have lots of visible marbling.
We've been taught that beef tenderness is caused by the over abundance of marbling (fat streaks in beef) but it's NOT! It is "microscopic" fat cells invisible to the eye that give meat its tenderness. Murray Grey cattle are known for their tenderness. Our Murray Grey herd bull has a DNA Ingenity test score for tenderness of a perfect 10/10!
Our carcasses have very little subcutaneous fat (wasted backstrap and under the skin fat) while still maintaining the flavorful marbling. This results in tender beef, more edible meat and less waste of the carcass weight!
Our cattle's quiet nature keep our carcasses free of harmful adrenaline that leaves the finished quality of beef tough and tasteless. This is overlooked by many producers .
Excellent atricles for more information on grass-finished beef :
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