The Startling Truth About Grass Fed Meat

The Startling Truth About Grass Fed Meatcows-on-grass

If you are after weight loss, greater mental acuity, healthy cell and hormone development, or just plain old better health and energy, you need to be getting enough omega 3 fatty acids in your diet.

There is a source of omega 3 you probably haven’t even heard of.  It tastes great and comes with a whole host of other big health bonuses. I’m talking about grass fed beef, along with other grass fed red meats like lamb and wild game.

Here are EIGHT great reasons to buy grass fed meat:

  1. Contains healthy omega-3 fats.  Studies clearly show animals reared on grass have higher levels of omega-3 and a lower amount of omega-6.  Most people consume way too much Omega-6 causing inflammation and inflammation-related illnesses.  Omega 6 is in most packaged foods in the form of vegetable oils such as corn, sesame, soy, sunflower and safflower further causing the imbalance.
  2. Contains conjugated linolenic acid (CLA).  A good fat which has been shown to fight off cancer, promote fat loss, and assist in lean muscle gain. CLA all but disappears in meat raised purely on grain and soy.
  3. No antibiotics added.  Antibiotics are given to grain fed cattle, because of the digestive problems brought on by their eating corn and soy, rather than their normal food of grass and clover. Their poor living conditions are another factor.     
  4. No steroids or growth hormones.  Steroids and growth hormones are routinely given to commercial meat to speed up growth and weight gain for faster “finishing” times.  These hormones actually make it into your body and have been implicated in a number of health problems including early puberty and acne.
  5. Treated more humanely. To minimize stress and trauma and I believe the animals stress affects us when we eat it on the cellular level too. 
  6. Cleaner and more wholesome. They are not fed any contaminated animal by-product feed like chicken manure, chicken feathers, cardboard and municipal waste.
  7. Minimal risk of E. coli.  Grain-fed animals have a much higher level of acidity in their stomachs, which E. coli need to survive, while pasture-fed animals do not have an internal environment that is hospitable to E. coli.
  8. Leaner than grain fed beef and has up to 15% fewer calories  

  So why don’t the farmers just feed them grass?

* Grain and soy are both super cheap food sources – especially those grains deemed not fit for human consumption

* Eating this way fattens them up far quicker than a grass-based diet

* It doesn’t require lots of expensive land

* The typical consumer has no idea how important it is to eat grass fed meat, and probably doesn’t know or care how their food has been raised

* The food and restaurant industry even supports the rearing of grain-fed meat by highlighting it as a good thing on many fine-dining menus!

Of course you could always up your intake of green vegetables, eggs and walnuts, but few people eat enough on a regular basis. According to strength/conditioning coach and hormone expert Charles Poliquin, you need between 35-40 grams of omega-3 every day. A typical salmon steak has less than 5 grams, so even if you’re not concerned about mercury and genetically modified or farmed fish, the reality is that your diet is most likely lacking in this important fat.

So how to access this all-important fat and protein source?

It’s not usually as simple as hitting your local supermarket. I buy all my meat, eggs, and dairy organically, which by definition should be free-range. Unfortunately, it’s no guarantee, which is why when it comes to meat – check to be sure it’s grass-fed. Some of the best places for organic meat include farmers markets, specialist organic butchers, and Whole Foods.  For an excellent source for grass fed meat in Washington state, click here.

Its does take more effort to eat this way, but I’d say it’s a helluva lot greater inconvenience to deal with the long-term health and weight consequences of poor dietary choices. Wouldn’t you?

Here is a great recipe using grass fed beef or you can substitute lamb or bison.

Beef Satay Stir-Fry

Serving Size  : 6     
                        * 1 1/2 pounds organic grass-fed beef cubes
                        * 2-3 tablespoons coconut oil
                        * 3 small red chilies
                        * 4 garlic cloves
                        * 2 teaspoons cumin
                        * 2 teaspoons ground coriander
                        * 4 well-rounded tablespoons organic
                        — crunchy peanut butter
                        * 2 tablespoons raw honey
                        * 1 rounded tablespoon molasses
                        * 1 tablespoon sweet chili sauce
                        * 1 14 oz can organic coconut milk
                        * 1 large carrot, peeled and diced
                        * Handful of green beans, heads and tails
                        — removed, and chopped into thirds
                        * Top third of a half celery – including
                        — the leaves, chopped fine
                        * 8-10 large mushrooms, sliced
                        * Half bunch of Chinese greens or English
                        — spinach, washed and torn
                        * Fresh parsley, chopped roughly
                        * Plenty of ground pepper
                        * Organic sea salt to taste

 1. Chop your garlic and chili (leave the seeds in if really hot is your
thing), and then heat the coconut oil in a large stainless steel pan, on

2. Add the garlic and chili, sauté for a minute or so, then add the herbs
and stir for 30 seconds or so before tossing in the beef. Keep an eye on it
and toss constantly with a wooden spoon. It will only take a few minutes to

3. Add in the peanut butter, honey, molasses, sweet chili, and coconut milk.
Stir through and leave to simmer for 5 minutes. Add the carrot, celery, and
green beans, followed by the mushrooms. Mix well and allow to cook for a
minute or so (this is a good time to add salt and pepper) before adding the
leafy greens and parsley. Allow to cook with the lid half on for 5 minutes
or so and then check the veggies. This dish shouldn’t need to brew for ages,
as you don’t want to kill your fresh produce.

4. Serve and enjoy!

Recipe Source: Kat at Body Incredible  

Author Note: This dish is great for freezing and there’s no better feeling than heading home from a long day knowing dinner is already pre-prepared and brimming with health.


3 responses to this post.

  1. Dear Wendy,

    I just checked out your website. Great website, coach!

    thanks for linking our website for us!
    Happy thanksgiving.

    Skagit River Ranch


    • My pleasure – once I can get my teenager to help me I will list you under resources on my website… Thanks again for the wonderful meat and “finding” me a turkey. Can’t wait to cook it!


  2. Dear Wendy
    I did a post on our site yesterday which showed the strong connection between grain fed meat produced in CAFO’s and the destruction of the Chesapeake Bay. There has been an ongoing discussion for years about the responsibility for Bay destruction but last Fall the EPA published its nutrient load maps showing remote areas of Pennsylvania and the remote Delmarva Penninsula as the primary sources of pollution. There is only one dominant activity in these areas and that is the production of hogs, dairy cattle and chickens and of course the grain used as their primary feed. So you see food production methods are not only important to health but also important to preservation of our natural resources. I want to thank Word Press for linking these two seemingly remote concerns. Don Kerstetter


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