With skeptical, beef-centric films like Food, Inc. and Fast Food Nation encouraging the American consumer to question the source of their meat, how do you know what to ask? Mark Maynard, farm manager of the Greyledge grass-fed beef farm, offers five basic queries that will help clear up a lot.
Why is grass-fed beef better?
Beef cattle that are pasture-raised and grass-fed are a healthier and safer source of meat because they are eating a diet naturally suited to their anatomy. As a result, the herd is content, healthy, and the beef is high in Vitamin E, Omega-3s, and conjugated linoleic acid, which some studies have shown has cancer-fighting properties and could lower cholesterol. What’s more, pasture-raised beef is usually free of hormones and antibiotics.
Is it important for grass-fed beef to be certified organic?
No. Often, small, local farmers do not have the capacity to undergo organic certification. My recommendation is to find a farmer you can trust, try the beef, and make it your go-to for healthy, farm-fresh meats.
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