The Grass-fed Difference –

While we believe in–and constantly talk about–the health benefits and environmental value of pastured animal proteins, it becomes necessary and beneficial to revisit the “WHY” from time to time. Today we’re offering some detail on the “WHY” of grass-fed (and of course, grass-finished) beef. Here goes….

GRASS-fed: Provides every cow over 100,000 sq. ft. of fresh pasture via daily moves to fresh pasture.

     GRAIN-fed: Raised in concrete/dirt feedlots with as little as 60 sq. ft. per animal (6’ x 10’ area)

GRASS-fed: Requires sunlight, water, fresh air, and management. 
     GRAIN-fed: Requires fossil fuels, soil tillage, chemicals, and tax-dollar subsidy.

GRASS-fed: Regenerates the soil and sequesters carbon through perennial plants and migratory cattle management.
     GRAIN-fed: Degrades the environment and emits carbon due to annual agriculture, soil
     tillage, and transportation.

GRASS-fed: Calves left with their mothers for up to 10 months—for optimal early development, naturally.
     GRAIN-fed: Calves separated from their mother’s at 5-6 months—supported with sun-
      therapeutic antibiotics and synthetic growth hormones.

GRASS-fed: Long lifespans due to natural forage diets, exercise, fresh air, and sunshine.
     GRAIN-fed: Short lifespans due to high grain diets and hormone implants 

GRASS-fed: Produces meat higher in anti-inflammatory omega-3 fats
      GRAIN-fed: Produces meat higher in inflammatory omega-6 fats

GRASS-fed: Grass diet = cows with a balanced PH and healthy gut function
     GRAIN-fed: Grain diet = ulcerated, acidic, e-coli-infested cow rumens (cattle aren’t meant to     
     eat grain)😐

GRASS-fed: Daily salad bar of diverse perennial medicinal forages.
     GRAIN-fed: Consume GMO grains produced with chemical fertilizer, herbicides, and

GRASS-fed: Our cattle are harvested at small-scale family-owned abattoirs open to the public who process a few animals per day.
    GRAIN-fed: Harvested at industrial-scale slaughterhouses closed to the public who process     
    thousands of animals per day. 

GRASS-fed: Cows self-harvest the grass below their feet, and naturally fertilize the fields as they graze.
    GRAIN-fed: Feed must be grown and hauled from afar, and due to the concentration of
     animals, the manure they generate becomes a logistical nightmare.

GRASS-fed: Accounts for 3% of U.S. retail beef sales, with much of it happening locally where the consumer knows the farm and the farmer.
   GRAIN-fed: Accounts for 97% of U.S. retail beef sales, with national distribution, the
     consumer is disconnected from the production. (conveniently?)

GRASS-fed: An industry made up of thousands of family farms—who operate both independently and collaboratively.
   GRAIN-fed: An industry controlled by four main corporations—who by the way, now have
    considerable clout in both state and national legislative decision making.

GRASS-fed: Herbivores (cattle) and the grass ecology have thrived in this choreography for millennia
   GRAIN-fed: Made possible within the last 80 years by industrialized agriculture which in turn         is only viable via government price fixing and subsidy.

GRASS-fed: Slower, better – happier, healthier. 
   GRAIN-fed: Fatter, faster – bigger, cheaper.

We share these stark differences to highlight the important impact you are making by supporting regenerative farms like Pasture to Fork. Together we can change the world for the better. And that’s the View from the Country.

Quotes worth Re-quoting ~
“Increase your consumption of healthful fats like extra virgin olive oil, avocado, grass-fed beef, wild fish, coconut oil, nuts and seeds. At the same time, keep in mind that modified fats like hydrogenated or trans fats are the worst choices for brain health.” – David Perlmutter

 “A simple rule of thumb is to shop the periphery of the grocery store – that’s where you’ll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.” – Suzanne Somers