Grass-fed beef versus grain-fed beef – What’s the difference?
If you’re a beef eater, you’ve probably had the grass vs grain debate with other beef eaters; if not, this article will explain to you the difference between the two and which one you should choose if given the choice – be it for health reasons or for taste.
Grass-fed cows live an existence that is similar to experiences these animals have had for millions of years, before the dawn of agriculture. Farmers try to emulate the natural way cows were meant to eat and grow.
They are allowed to wander around in large enclosures, eating grass and exercising their muscles. These cows live to be five or six years old, far longer than the 14 months of life the more unfortunate grainfed cattle live.
On the other hand, grain-fed cows are taken from their herds and placed into pens where their diet consists of soy and corn based grains.
These foods are cheaper for the farmers and this diet speeds up the cows’ growth, causing them to quickly gain loads of excess weight at a pace that could never be achieved in their natural environment.
Next on the agenda is the difference in nutrition between grass-fed and grain-fed beef. While grain-fed beef is extremely nutritious, grass-fed beef is even more so.
The old adage “you are what you eat” also applies to cows, and this is why: what a cow eats can have a major effect on the nutrient composition of the beef. This is particularly evident when it comes to the fatty acid composition.
Gram for gram, grass-fed beef contains fewer calories. In short, Grass-fed beef may contain slightly less total fat than grain-fed beef, but a lot more Omega-3 fatty acids and conjugated linoleic acid, which are both very beneficial for health.
Next time you’re buying a beef product, bear in mind that grass-fed and grain-fed cuts are not the same, and if you’re willing to spend a little more money on grass-fed, it will only be beneficial to your health. If grass-fed is better in taste and nutrition (which it is) then the choice is obvious.Order a taste of grassfed biltong today