Why Grass-Fed, Grass-Finished Beef?

THE SLOGAN at the SP Cattle Co. is “you are what you eat… EATS”! And we also take that expression and give it another turn: you may be eating beef, but what did the steer eat, and BETTER STILL, when it’s ONLY Grass, as with our natural ranching practises, you need to ask “what was the GRASS EATING?”

This means it’s imperative to consider soil science. Was the soil fertilized with chemicals? Were pesticides or chemical herbicides sprayed on the grasses? All these elements are then ingested by an animal is eating the grass. And if they’re being grainfed (as is the practised in the commercial feedlot system), the questions are mulitplied by the GMO grains, the added treatment of see and soil!

We feel VERY strongly that our herd of Galloway should not be fed like this. They graze on natural grasses, unspoiled by modern chemical treatments, and they drink fresh spring water.

So our grassfed and finished red meat is CLEAN and nutrient dense.It contains vitamins A, B6, B12, D, E, minerals like iron and zinc, and essential amino acids.

Research has shown that finishing cattle on a grass fed diet provides deeper genuine meat flavour, and distinct health benefits for consumers that include:

Higher in Vitamin A and E: powerful antioxidants that support healthy vision, skin, bones and other tissues in the body.

Two to three times more conjugated linoleic acid: a healthy fat that’s been tied to improved immunity and anti-inflammation.

Higher concentration of omega-3 fatty acids: essential fatty acids that have been associated with reduced risk of cardiovascular disease, cognitive decline, and other conditions.

More desirable omega-6 to omega-3 ratio: Health professionals suggest that a healthy diet consists of 1 to 4 times more omega-6 fatty acids than omega-3 fatty acids. While essential for normal body function, excess amounts of omega-6 can cause inflammation in the body. Studies have shown that grass fed beef repeatedly falls within the healthy 3:1 ratio of omega-6 to omega-3 fatty acids.

Source: https://nutritionj.biomedcentral.com/articles/ 10.1186/1475-2891-9-10