Compared to feed-lot beef, grass-fed meat can have more vitamins E and A, folic acid, beta-carotene and omega-3 and CLA.

Omega-3 fatty acids are heart-friendly and have been shown to play a vital role in your body, lowering the risk of cancer and are essential for your brain. Omega 3s can be difficult to get in your diet.  Herbivores, eggs from pastured chickens and salmon are the most common sources.  The ideal ratio of omega 3s to 6s is 1 to 2 or 3. Grass-fed beef is usually around 1 to 3 as compared to corn-fed “factory” beef, which can run as high as 1 to 20. Eggs from pastured chickens can contain as much as 10 times more omega 3s than factory-raised eggs.  Omega 6 is a building block of inflammatory ecosanoids which in excess can lead to arthritis, asthma and a whole host of common medical problems. 

CLA (conjugated linoleic acid), another fatty acid that can be at much higher levels in beef raised on pasture alone, has been found to be a potent defense against cardio-vascular disease and may also help fight cancer risk.

Vitamin E is a very important anti-oxidant, helping protect against free-radical damage and boost immunity.  Grazing cattle consume as much as 1000 IU vitamin E each day, more than 10 times the amount typical feed-lot cattle get.

Beta-carotene is another great anti-oxidant.  Grass-fed meats have up to 4 times more beta-carotene than feed-lot beef.  Grass has all these nutrients and more and as a result, animals that graze on grass do too.  Animals, too, are what they eat.

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