Grass-fed beef farms are not anything like the large conglomerate companies that control most of the meat sales and distribution in this country. They consist of smaller ranches that have single ownership and raise their stock strictly on natural grazing roughage. The large corporations that control the bulk of the trade raise their cattle in huge feeding lots where they stay until fat enough to slaughter.
Part of the reasoning behind using the feeding lots instead of pastures was controlling of the supply and demand arm of the industry. Feed lots enabled them to take young cattle and feed them regardless of weather or grazing conditions and thereby control the market prices as well as soy, corn and other grains that the cattle consumed. Unfortunately, experts are now expressing concerns over the wisdom of switching to feeding lots and the effect it has had on consumer health.
When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall.CLA, a effective cancer fighting element found in meat products has also dropped.
The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today.
The longer the calf is left with its mother the better chance it has of filling out and developing into a full framed steer at market time. The extra year they spend raising calves on the farm makes all the difference in the taste and texture of the meat it produces. Instead of having fat layered on the meat it is finely marbled throughout the carcass.
We now have over two thousand ranches in the North American continent operating on the concept that pasture grazing is the only way to raise cattle. Happily, the market for their product is growing at an amazing rate. Ranchers that once sold only to their neighbors now have means to reach nationwide markets.
Cattle that are kept in feeder lots are under constant stress. They get little or no exercise, are fed grain, which is an unnatural food for them, and some other additives in the food such as medications and at one point excess fat from slaughtered cattle was mixed into their food. All of these things add to the taste and texture of the meat that is produced. It is believed that if there is no stress in lives of cattle the end product is more tender and tastier than mass produced meats.
Grass-fed beef farms are not the most cost effective way to raise cattle. The ranchers must rotate the cattle from one pasture to another on a regular basis so there is no over grazing damage done to the land. They must focus on making sure the cattle remain in a calm serene atmosphere while they are maturing. The farmer's main goal was being able to deliver the very best beef to the customer every time.
Part of the reasoning behind using the feeding lots instead of pastures was controlling of the supply and demand arm of the industry. Feed lots enabled them to take young cattle and feed them regardless of weather or grazing conditions and thereby control the market prices as well as soy, corn and other grains that the cattle consumed. Unfortunately, experts are now expressing concerns over the wisdom of switching to feeding lots and the effect it has had on consumer health.
When cattle were shifted from pasture to feeding lots certain nutrients that are commonly associated with overall good health began progressively diminishing from the meat that came from cattle. Omega 3 fatty acids, an element associated with heart and brain health has become significantly lessened overall.CLA, a effective cancer fighting element found in meat products has also dropped.
The omega 3 fatty acids produced from the grasses are good for every aspect of your body. They help your heart, your blood pressure and above all else your mind. With ample amounts of omega 3 in your system you are less apt to have heart attacks, high blood pressure or any number of neurological issues that are common place today.
The longer the calf is left with its mother the better chance it has of filling out and developing into a full framed steer at market time. The extra year they spend raising calves on the farm makes all the difference in the taste and texture of the meat it produces. Instead of having fat layered on the meat it is finely marbled throughout the carcass.
We now have over two thousand ranches in the North American continent operating on the concept that pasture grazing is the only way to raise cattle. Happily, the market for their product is growing at an amazing rate. Ranchers that once sold only to their neighbors now have means to reach nationwide markets.
Cattle that are kept in feeder lots are under constant stress. They get little or no exercise, are fed grain, which is an unnatural food for them, and some other additives in the food such as medications and at one point excess fat from slaughtered cattle was mixed into their food. All of these things add to the taste and texture of the meat that is produced. It is believed that if there is no stress in lives of cattle the end product is more tender and tastier than mass produced meats.
Grass-fed beef farms are not the most cost effective way to raise cattle. The ranchers must rotate the cattle from one pasture to another on a regular basis so there is no over grazing damage done to the land. They must focus on making sure the cattle remain in a calm serene atmosphere while they are maturing. The farmer's main goal was being able to deliver the very best beef to the customer every time.
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