WHY CHOOSE GRASS-FED MEAT?

The red meat that we commonly buy at the grociery store's counter, whether it is first choice, organic or comes from controlled sources, still has negative aspects that should not be overlooked and are unfortunately underestimated.

First of all, it is pro-inflammatory, because it has a low percentage of omega-3 fatty acids, that are often replaced by omega-6 acids. It also has a much lower nutritional value than we'd think.

What to do then? Become a vegetarian? No!

The answer lies in meat raised exclusively on forage and grass, so-called grass-fed meat, how we used to do it 200 years ago.
 

The properties of grass-fed meat 

The meat of grass-fed livestock has significantly superior nutritional properties. Higher omega-3 content compared to omega-6, lower saturated fat content, a higher polyunsaturated/saturated fat ratio and a higher percentage of: conjugated linoleic acid, vitamin E, vitamin C, beta-carotene, and last but not least, contains more protein.

What does the research tell us?

For several years various scientific studies have supported the benefits of choosing grass-fed meat.

For example, Mandell and his collaborators, in a study published in 1998 in J Anim Sci, "Effect of forage vs grain feeding on carcass characteristics...", analyzing the carcasses of animals that had been raised on forage and those raised on cereals (wheat) , found in the latter a greater weight of the head, a greater share of intramuscular and global fat compared to the carcasses of grass-fed animals, for the same duration of rearing.

Finally, grass-fed meat had a higher content of linoleic acid associated with a low concentration of oleic acid.

Finding meat from free-range farms (so grass-fed) is not easy, but not impossible either. Have you already heard of this type of meat? After reading this article, will you be looking for grass-fed meat?

GRASS-FED ITALIA ONLY IMPORTS CATTLE RAISED IN GREEN IRISH PASTURES.

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