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Research Study: Grass Fed Beef is Healthier than Grain Fed Beef

By July 10, 2019 February 4th, 2022 No Comments

When it comes to buying beef there are a plethora of choices from which to choose − Angus, Organic, All Natural, Grain Fed, Grass Fed and more. However, do you know which option offers the most health benefits? How do you know if you are buying the best tasting and most heart-healthy beef ? 

Bar 3 Ranch Grass Fed Beef Cattle

This research study, A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef*, found that cattle can ‘significantly improve their fatty acid and antioxidant beef composition’ by grazing on fresh grasses. This key finding points to one of the main reasons why grass fed cattle produce lower fat beef compared to grain fed. Plus, the study proves that grass fed beef offers nutrients that help reduce the risks for diabetes, heart diseases, and cancer. In addition to lower calories, a low-carbohydrate diet with grass fed beef is a sure fire way to improve your overall health. Here’s why:

Health Benefits of Grass Fed Beef
(Versus Grain Fed Beef):

> 3X the Omega 3 Fatty Acids
> 7X the Beta-Carotene (a precursor to Vitamin A)
> 10X the Vitamin E & higher in cancer-fighting antioxidant enzymes

The research cited a 7X increase in beta-carotene due to a fresh grass diet. Beta-Carotene is important for normal vision, bone growth, reproduction, cell division, and white blood cell production.  Also, the research says cows that eat grass produce 10-12X more Vitamin E which protects cells against free radicals and reduces the risks of heart diseases. Lastly, the study found grass fed beef has greater cancer-fighting antioxidants such as glutathione, superoxide dismutase, and catalase.

So the next time you make a healthy grocery list, be sure to add grass fed beef! Or better yet, order all-natural grass fed beef locally from Bar 3 Ranch.

*Research Source: A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Cynthia A Daley,1Amber Abbott,1Patrick S Doyle,1Glenn A Nader,2 and Stephanie Larson2
1College of Agriculture, California State University, Chico, CA
2University of California Cooperative Extension Service, Davis, CA