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November 25, 2003  New Web site outlines health benefits of grass-fed beef
Grass-fed
beef has more beta-carotene, vitamin E and omega-3 fatty acids than beef
produced using conventional cattle-feeding strategies, according to a research
review conducted by University of California Cooperative Extension and
California State University, Chico. The results
of the review are on the Web at www.csuchico.edu/agr/grassfedbeef/ . The vast
majority of U.S. beef cattle eat grain or other high-calorie feed for several
months at a feedlot before being processed. Eating such concentrated feed fattens
the animals quickly and produces fat-marbled meat that is favored for its flavor
and tenderness. Grass-fed cattle
live out their lives on the range or pasture eating grass or hay. Their meat is
leaner, less tender and contains the higher nutrient levels. It is also a product that can be
marketed at a higher price, making grass-feeding a value-added process that can
help cattle producers earn more money during difficult economic
times. "Grass-fed
hamburger meat sells for about $1 more per pound. Steaks are sold at about double the
normal price - about $7 more per pound than ordinary beef," said Glenn Nader, UC
Cooperative Extension livestock and natural resources farm advisor in the
Sutter-Yuba County office and the leader of the project. However,
because of the higher cost, the market is limited to a certain type of
consumer. Grass-fed beef is
preferred by people who have avoided meat because they believe grain could be
more efficiently used to feed the world's poor, and those that feel purchasing
grass-fed beef supports the preservation of open rangelands in rapidly
urbanizing communities. "These
products sell in natural food stores that attract high-income, health-conscious
consumers," Nader said. "We don't
think grass-fed beef is a wave of the future. It represents a small niche market that
we're trying to make available to ranchers." UC
Cooperative Extension and CSU, Chico, received a $14,000 grant from the W. K.
Kellogg Foundation California Food and Fiber Future project to study and promote
the health benefits of grass-fed beef.
Two CSUC students, Amber Abbott and Margaret Basurto, conducted a
literature review, in which research results that were reported in 55 articles,
letters, Web sites and commentaries by scientists representing a wide variety of
institutions were studied, collated and aggregated. Their
report concluded that ranchers who produce grass-fed cattle may rightfully claim
the product is more healthful than conventionally produced
meat. The report
says that three ounces of ground beef from cattle fed conventional diets contain
about 41 micrograms of beta-carotene and a typical rib eye steak has 36
micrograms. In contrast, meat from
cattle fattened predominately on ryegrass has almost double the beta-carotene,
87 micrograms in 3.5 ounces of ground beef and 64 micrograms in a
steak. Beta-carotene is converted to vitamin A in the body. While excessive amounts of vitamin A in
supplement form can be toxic, the body will only convert as much vitamin A as
it needs from beta-carotene. Vitamin
A is a critical fat-soluble vitamin that is important for normal vision, bone
growth, reproduction, cell division and cell differentiation. A three-ounce serving of grass-fed beef
supplies 10 percent of the recommended dietary allowance of beta-carotene for
women, compared to 5 percent from conventional beef. The
amount of natural vitamin E found in beef raised on a conventional diet is 3.7
micrograms per gram of meat. The
amount of vitamin E per gram in beef raised on the grass-based diet is 9.3
micrograms, a nearly threefold improvement. A 3.5-ounce serving of grass-fed beef
would yield 930 micrograms of vitamin E, about 7 percent of the daily dietary
requirement. Vitamin E
is a fat-soluble vitamin with powerful antioxidant activity. Antioxidants protect cells against the
effects of free radicals, which are potentially damaging byproducts of the
body's metabolism that may contribute to chronic health problems such as cancer
and cardiovascular disease. Cattle's
diet also significantly alters the fatty acid composition of their meat. Cattle fed primarily grass have 60
percent more omega-3 fatty acids and a more favorable omega-6 to omega-3
ratio. Omega-3 fatty acids reduce
inflammation and help prevent heart disease and arthritis. Omega-6 promotes inflammation, blood
clotting and tumor growth. Because
the two substances work together to promote good health, it is important to
maintain a proper balance of omega-3 and omega-6 fatty acids. The essential fatty acids are also
highly concentrated in the brain and appear to be particularly important for
cognitive and behavioral function. Raising
cattle on grass boosts the beef's level of a conjugated linoleic acid (CLA), a
lesser-known but important group of polyunsaturated fatty acids found in beef,
lamb and dairy products. Over the
past two decades, numerous health benefits have been attributed to CLA in
animals, including a reduction in cancer, heart disease, onset of diabetes and
accumulation of body fat. To
achieve these benefits, the average person should consume about 5 grams of CLA
per day. A 3.5-ounce serving of
grass-fed beef provides 1.23 grams of CLA, 25 percent of the daily
requirement. The same amount of
conventional beef provides less than 10 percent of the daily
requirement. Details about the health benefits of grass-fed beef, citations for all
the research used in this study, and additional resources for consumers,
grass-fed beef producers and ranchers considering raising grass-fed beef are on
the Web site, www.csuchico.edu/agr/grassfedbeef/ . The site includes recipes, product
labeling information, a cost study and producer contacts. Media
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