What is Naturally Raised, Grass-fed Beef, and Why Should I Eat It? by Jerica Cadman, Jan 6, 2009

Conventional beef is finished on high starch grains such as corn. 100% grass-fed beef is "finished" only on pasture, and comes from cows that receive absolutely no grains during the last few months before processing. Cows are ruminant animals, meaning they have one stomach with four compartments, and are capable of breaking down plant matter (which humans cannot). They were created to eat grass and do not tend to thrive when fed anything else. It is also important that cows are raised naturally: without hormone injections, antibiotics, or other not-found-in-the-wild substances. These substances may carry over into the human food supply and cause unexpected, and undesired, effects.

When cows primarily eat grains for long periods of time, they develop acidosis in their stomachs, which causes the walls to become ulcerated. These damaged walls allow bacteria to migrate into the body cavity where they cause abscesses. In fact, 13 percent of conventional animals' livers are so abscessed that they aren't fit for human consumption. If antibiotics weren't given, this number would increase to about 75%. Of all the antibiotics and baking soda produced in the US, half is fed to cows in order to counter the problems created when they are fed grain.1

Another potential issue with heavy grain feeding is the increased risk of bad bacteria. Women's Health Magazine cites the Journal of Dairy Science's theory that grain "creates an environment in [cow's] stomachs that's more hospitable to [E. Coli], adding to the likelihood that the meat of a grain-fed animal will be contaminated with E. Coli during processing."2

For those who are environmentally conscious, as Women's Health Magazine points out, switching to grass-fed can reduce the production of greenhouse gases, both produced by the cows themselves, and produced during the cultivation of corn. Corn requires a number of energy inputs, from chemical fertilizers to fuel for harvesting. Growing grass to feed cows, however, requires mostly energy from the sun, which is a totally renewable resource.

In addition to environmental and animal concerns, a number of studies have been conducted on the human health benefits of eating grass-fed beef. A study conducted by the College of Agriculture at California State University found a number of such benefits. The first is that grass-fed beef contains 10 times as much beta-carotene than grain-fed meats. Beta-carotene is a natural source of Vitamin A, which is important for immune function; skin and mucous membrane maintenance; and eye, respiratory, urinary, and intestinal health. Grass-fed beef also contains Vitamin E in amounts as much as 4.5 times more than in grain-fed meats. This vitamin helps with preventing heart disease and cancer. Finally, the type of fat found in grass-fed beef makes it a vastly different product than grain-fed beef. Grain-fed beef is much higher in Omega-6 fatty acids, which can contribute to inflammation, blood-clotting, and tumor growth, while Omega-3 fatty acids help prevent these issues. Grass-fed beef has a ratio of Omega-6 to Omega-3 that is more favorable to the human body—a ratio of 2:1 compared with typical grain-fed ratios of 4:1, or even as poor as 20:1. Grass-fed beef also contains higher levels of Conjugated Linoleic Acid (CLA). CLA has been shown to reduce tumor size in mice, and is believed to help protect against cancer. It may also help prevent arterial blockage by plaque and reduce incidence of heart disease. CLA has been found to reduce the "accumulation of adipose tissue in experimental animals." Grass-fed meats have been shown to have almost 3 times as much CLA as grain-fed meats.3