Why Grass Finished Part I
When I first became aware of grass-fed beef, I was only superficially aware of the importance of omega-3 oils. I have now grown to appreciate that balancing the optimum amount of omega-3 oils is one of the most important things you can do to stay healthy.
If you are not yet familiar with the benefits of omega-3 oils, please review my recent article on the cardiovascular actions of omega-3 oils.
Most nutritionists don't yet realize that it not only the amount, but the ratio of omega-6 to omega-3 oils that controls much of our disease and health outcomes.
That is why it is so important to consume animals that are primarily eating grass. These animals will have far lower levels of the potentially dangerous omega-6 oils that nearly all of us have a surplus of.
The practical way to do this is to consume free-range chickens and turkeys and pasture or grass-finished beef. Unfortunately, you cannot buy this grass-finished beef at your local grocery store.
Obtaining free range poultry is relatively straight forward but you must be careful regarding the beef. Many stores will advertise grass-fed beef but it really isn't. They do this as ALL cattle are grass fed, but the key is what they are fed the months prior to being processed.
As this wonderful article explains most all cattle are shipped to giant feed lots and fed corn to fatten them up. I knew this before reading this incredible story, but I now have a far better understanding of the process.
You will need to call the person who actually grew the beef, NOT the store manager, to find out the truth.
The least expensive way to obtain authentic grass fed beef would be to find a farmer who is growing the beef who you can trust and buy a half a side of beef from him. This way you save the shipping and also receive a reduced rate on the meat.
An inexpensive, yet effective way to determine if the meat is really from a grass fed animal is to purchase the ground beef. Slowly cook the beef till done and drain and collect all the fat. Grass fed beef is very high in omega-3 fats and will be relatively thin compared to traditionally prepared ground beef.
It will also be a liquid at room temperature as it has very few saturated fats which are mostly solid at room temperature