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Organic 100% Grass-Fed Beef
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The words "organic" and "grass-fed" are often misunderstood and misrepresented
by farmers, ranchers, meat cutters, grocery store personnel, restaurant owners
and staff, and consumers. Each label ("grass-fed" and "organic") requires
integrity on the producer's part to assure that this product is produced as
stated.
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Health Benefits of 100% Grass-Fed Meat
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Optimum balance of Omega
3 and Omega 6 fatty acids which aid in maintaining superior
cardiovascular health.
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Eliminates all risks of
"mad cow disease." -
Is nature's way to keep
cattle healthy and disease-free
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High levels of Conjugated
Linoleic Acid which is extremely effective at preventing cancer in
animal models
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Low calorie beef
(American annual beef consumption averages 60 pounds).
If these same people would switch to grass-fed beef, they would
average 6 pounds weight loss at the end of the first year.
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The health benefits of grass-fed beef are assured only if that meat was
produced without feeding and finishing on any type of grain. Small
amounts of grain or poor quality roughage will decrease
the healthy beneficial fatty acids (omega 3's and conjugated linoleic acid). Often grass farmers will tell you that natural grass-fed
products are nearly the same as organic products. At the same time they
are utilizing numerous products - hays, minerals, soil amendments, (lime
and fertilizers) - and farming practices which do not meet national
organic labeling standards. Additionally, the diet of grass-fed animals
must be 100% grass or many of the health benefits are negated.
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Benefits of Organic Meat
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Focuses on sustainable agriculture
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Toxin-free and carcinogen-free beef
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Controlled and regulated guarantee of purity
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Assures humane animal husbandry procedures
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Organic labeling is based on a national standard with sustainable agriculture in
mind (soil conservation practices that maintain and/or improve the quality of
topsoil and have no negative effect on the environment), with many regulations
which prohibit the use of synthetic pesticides, hormones, steroids, and
antibiotics, as well as irradiated and genetically- engineered inputs. These
regulations are established by a group of very knowledgeable, intelligent people
with the most current research available. They continually evaluate new and old
products to assure they meet safety standards. Organic producers are inspected
by their certifying agency annually and are required to keep detailed records of
their farming practices. Organic meat can be processed only by an organic
certified slaughter house which is also inspected annually and must handle the
processing to a set criteria. A good many otherwise intelligent people and
farmers have no knowledge of what it takes to produce meat that is suitable for
an organic label. "All natural" is not a regulated label, and is no guarantee
that you know what you are eating or how it was produced. "Natural" does not
equal "organic" and "grass-fed" does not equal "organic". |
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