Why grass fed beef? (February 16, 2005)
The Beyond Organic Radio Show

Why grass fed beef?



"Eating meat," wrote Michael Pollan in Power Steer, a New York Times Magazine cover story, "has become problematic in recent years."

From Mad Cow and E. Coli, to antibiotic usage, factory farms and unsafe labor conditions, there is a increasing awareness of, and market for, 'natural' beef - including 'grass fed' beef.

Unlike the vast majority of the beef on the grocery shelves, grass fed cattle are raised exclusively in the pasture / rangelands - absent supplemental feeds such as corn, and medications including hormones and antibiotics.

Grass fed beef is often lower in total fat content, has higher levels of vitamin E and beta carotene. It also contains two health-promoting fats called omega-3 fatty acids that meat from grain fed cattle doesn't have.

Recent research also indicates that a return to traditional grazing may be better for the environment, providing natural weed control, and even protecting the watersheds that supply our drinking water.

Tune in this Wednesday, as host Jerry Kay, publisher of the Environmental News Network, takes an in-depth look at grass fed beef and finds out about some of the lesser known benefits from raising cattle naturally.

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