Health conscious consumers are demanding grass finished beef because of the added health benefits that include; omega-3 fatty acids¹, two and one half times the amount of CLA² than regular beef, and higher levels of antioxidants³. When cattle feed on a forage-based diet without any whole grains, the fat in the animal will be high in omega-3 acids. If they are fed any whole grains, even for a short period of time, these fats will convert to omega-6 fatty acids⁴.

1. Omega-3 fatty acids are considered essential fatty acids: They are necessary for human health but the body can't make them - you have to get them through food. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain function as well as normal growth and development. They have also become popular because they may reduce the risk of heart disease. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.



2. CLA (Conjugated linoleic acid) may be one of our most potent defenses against cancer. In laboratory animals, a very small percentage of CLA-a mere 0.1 percent of total calories-greatly reduced tumor growth. There is new evidence that CLA may also reduce cancer risk in humans. In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels. Switching from grain-fed to grassfed meat and dairy products places women in this lowest risk category. (From www.eatwild.com)



3. Antioxidants are nutrients (vitamins and minerals) as well as enzymes (proteins in your body that assist in chemical reactions). They are believed to play a role in preventing the development of such chronic diseases as cancer, heart disease, stroke, Alzheimer's disease, Rheumatoid arthritis, and cataracts.



4. Some medical research suggests that excessive levels of omega 6 fatty acids, relative to omega 3 fatty acids, may increase the probability of a number of diseases and depression. Modern Western diets typically have ratios of omega 6 to omega 3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower. Excess omega 6 fats interfere with the health benefits of omega 3 fats, in part because they compete for the same rate-limiting enzymes. A high proportion of omega 6 to omega 3 fat in the diet shifts the physiological state in the tissues toward the pathogenesis of many diseases: prothrombotic, proinflammatory and proconstrictive.