The first commercial, grain-fed feedlot was in Texas and started in the 1950's.
Since then the push and publicity towards grain finished meat has soared.
We are now seeing a rebalance of that shift in thinking.
This has left the consumer wondering,
What is the difference between grain-fed and grass-fed?
Why should I care?
Because of this confusion, I wanted to write an article to compile some of the positives and negatives of both grass fed and grain fed meat.
Let’s start with an experiment a fellow farmer did with their family. This is an experiment you can replicate at home.
The experiment went as follows:
THE EXPERIMENT
In separate pans they cooked some feedlot-finished (grain finished) ground beef next to some ground beef that was 100% grass-fed.
They drained the drippings from each into separate jars and watched what happened.
To their amazement, the 100% grass fed beef drippings remained much clearer and liquid, while the feedlot beef clouded and became a solid as it cooled over the next several minutes. They also noticed a pasty feeling on the roof of their mouths from what they later understood to be the excessive saturated fats in the grain fed beef that was not present in the 100% grass fed beef.
If there is such a visible difference, is it a bad difference?
What are the positives and negatives to grain fed and grass fed meat?
BENEFITS TO GRAIN FED MEAT.
GROWTH RATE INCREASED
Since the 1950’s, there has been a movement toward grain finished meats (meaning the animal starts on grass and spends the latter part of its life being fed grain in a feedlot situation). The first feedlot (for grain fed animals) was developed in Texas in the 1950’s.
At that time there was a demand for “better” beef. The industrial beef producer took advantage of several factors:
Consumers wanted marbled beef, the kind of meat that you get when you fatten cattle with grain.
Grain prices in the 50s were low, so cattle feed was cheap.
The introduction of penicillin and other antibiotics made it possible, for the first time, to keep lots of animals in a confined space without uncontrollable epidemics.
Since then, the consumer and farmer has been fed marketing that says this is the way to go.
“This is the best, fastest, and most cost effective way to finish your animals.”
“You are fancy if you eat steak that has been grain finished because of the higher marbling and fat content.” etc.
Why have we bought into this marketing campaign? And is it really true?
Over the past 70 years, farmers have become increasingly accustomed to the thinking that animals need to be ‘finished’ (getting the animals to maturity and correct weight for processing) on a high energy diet and that grains and other starches are the best way to do that. Like the consumer, farmers have been told there is no nutritional difference to a grain fed animal then to a 100% grass fed animal.
In order to finish an animal on grain, this usually requires rations of feed, tight pens, mechanised systems of manure removal, hormone additives and large doses of pharmaceutical drugs.
Meat companies have learnt that meat for human consumption can be reared much more quickly and at a much lower cost by finishing them on a high energy diet of grains than on traditional grass. Notably, the time it takes for a cow to mature has been shortened from 4 to 5 years to as little as 14 to 16 months.
The bottom line is, humans feed animals grain to increase their bottom line.
NEGATIVES TO GRAIN FED MEAT.
MESSED UP DIGESTION LEADS TO DISEASE
The difference between a ruminant (cattle, sheep, goats, deer etc) and non-ruminant (swine, poultry, predator animals, us etc) is the digestion system. Ruminants have a 4 part stomach with the unique ability to break down cellulose such as grass and browse into digestible forms. This is a 2-3 day process and requires rumination or chewing of the cud and helpful microbes and enzymes. It is these microbes and enzymes that break down cellulose into a digestible form. It is also the reason ruminants can derive nutrients from a wide variety of forages and we can’t.
When ruminants are “fattened” on a high concentrate diet, instead of forages, the environment in the digestive system changes. Grains are digested more rapidly than the cellulose in forage. More food can be eaten in a shorter period of time. Faster growth occurs and the extra energy is stored as fat. But this high energy process can cause problems. The microbes that digest grains differ from those that digest forage and are killed off. The stomach becomes more acidic frequently causing acidosis. Symptoms of acidosis include diarrhea, ulcers, bloat, liver disease and a general weakening of the immune system.
To further aid in the growth rate of animals, farmers can treat their animals with a growth hormone. I will speak more about growth hormones in detail in a future article.
Here at Regenerative Farms, we do not treat our animals with growth hormones or feed grains.
CLOSE PROXIMITY LEADS TO DISEASE
In addition to digestive issues, grain fed animals are frequently kept in small pens with many other animals in close proximity, which in turn breeds disease. In order to ensure that entire pens of animals do not become sick, farmers treat their herds with antibiotics.
In the US, over 70% of antibiotics produced in the market are administered to farm animals.
Many scientists and the American Food and Drug Administration in the US have pointed out, a troubling consequence of this usage of antibiotics is the sheer number of antibiotic-resistant bacteria that are developing.
GRAINS ARE USUALLY GMO LEADING TO TOXIN BUILD UP AND BREAK DOWN OF OUR GUT LINING AND OTHER ESSENTIAL PATHWAYS IN OUR BODY
While some people may prefer the flavour of grain fed meat, regular consumption is not recommended as part of a healthy diet because the animals are primarily corn and soy-fed. This corn and soy are usually genetically modified (GMO) to be ‘round-up ready’ (meaning glyphosate resistant).
Glyphosate is a toxic herbicide chemical that is commonly used on GMO foods. This means that a substantial amount of toxins can and will build up in the meat that will be consumed by humans. This toxin affects our gut lining and other pathways in our bodies that are essential for good physical and mental health.
BENEFITS OF GRASS FED MEAT.
BETTER QUALITY MEAT
You may have noticed in recent times the increase in the movement back towards grass fed, pasture raised animals. Why?
Nutritional laboratory tests (or tests done at your kitchen counter like the one stated at the outset) have overwhelmingly proven that healthy fats in meats come from animals fed traditional diets of grass.
Grass fed beef is :
Approximately 65% lower in total fat than grain fed;
Higher in beta-carotene - which has anti-cancer properties;
Three to five times higher in the champion anti-cancer fat - (CLA)
Higher in vaccenic acid (which converts to CLA);
Four times higher in vitamin E - good for cardiovascular health and anti-cancer;
About five times higher in total omega-3 fats - good for the cardiovascular system, anti-cancer and good for a better mood;
A healthier ratio of omega-6 to omega-3 fatty acids - good for cardiovascular health, anti-cancer, better mood and reduced potential for obesity;
Lower in the specific saturated fats, palmitic acid and myristic acid, that are linked with heart disease;
Contains about four times more anti-cancer selenium, which may also improve mood; and
Lower in trans fats, which may promote cardiovascular disease, cancer, anxiety and depression;
Similar to the above, scientists who compared grass fed lamb meat with grain fed lamb meat in a feedlot found that:
Lambs grazing in pasture had 14% less fat and about 8 % more protein compared to grain-fed lamb.
Grass fed lamb meat is also an excellent source of vitamin B-12, niacin, zinc, and a good source of iron.
Grass fed lamb meat has one of the highest levels of conjugated linoleic acid (CLA) and omega-3 fatty acids, both heart-healthy fatty acids with anti-cancer, anti-diabetes, anti-fat properties.
BETTER FOR THE ANIMALS
There is less disease as the animals are allowed more space to roam fresh pasture away from their dung, flies, and each other etc.
A natural, healthier gut system lessens the need for precautionary antibiotics.
No growth hormones added as the animal are allowed to mature naturally.
BETTER FOR YOUR HEALTH
No added hormones,
No GMO food intake
No chemical concentrations
Less antibiotic resistant bacteria developing
Higher levels of omega 3’s,
Rich source of amino acids, vitamins A, B, D, E and minerals.
Less calories and cholesterol
High in antioxidant and anti-inflammatory compounds.
BETTER FOR THE FARMER AND THE COMMUNITY
You know where your food comes from.
You support the artisanal food movement.
You support the farmer.
You avoid highly processed, industrial food.
BETTER FOR THE ENVIRONMENT
Less food miles as the animals eat the produce of the land they are standing on.
No antibiotics or hormones in the water/food system.
If they are farmed regeneratively like ours, there are no chemicals entering the water cycle.
The plants are rich in nutrients.
The top soil is protected.
The ground becomes more fertile, and helps convert CO2 from the atmosphere and ties it back to the soil.
NEGATIVES TO GRASS FED MEAT.
Slower production.
Less fat (but better fat)
Less consistency
Higher cost to produce = higher cost to the consumer
So all in all, should you choose meat that is grass fed over grain fed?
YES.
Wishing you great health, wonderful choices and smiling faces.
Farmer Steph
If you wish to choose to consume grass fed meat. you can order from our farm here.
With thanks to:
https://www.greenqueen.com.hk/beef-and-lamb/
https://www.cidrap.umn.edu/antimicrobial-stewardship/fda-antibiotic-use-food-animals-continues-rise
https://smallfarmersjournal.com/a-brief-history-of-the-cattle-industry/
https://www.goodmeat.com.au/animal-health-welfare/hormone-use/
https://livinghistoryfarm.org/farminginthe50s/crops_08.html
https://www.shepherdsongfarm.com/grass-fed-grass-farming/health-benefits-grass-fed/
https://www.freerangebutcher.com.au/why-eat-grass-fed-meat/
