naturally raised and grass-fed heritage livestock products
many consumers may not differentiate between the taste of one breed over another, chefs
and knowledgeable cooks laud the richer taste and firm texture of heritage breeds. The Berkshire pig, for example, has become
the star of epicurean pork eaters.
Vitamins E and A: ~-Carotene -Livestock
that are raised in a natural system contain up to four times more Vitamin E than animals raised on a feedlots and up to 10
times the Vitamin A from B-Carotene.
Omeqa-B fats - Animals raised on grass typically contain two
to six times more Omega-3 than livestock raised on grain. Studies of Omega-3 losses in animals fed on grain in feed lots
show that Omega- 3 diminishes rapidly from 3% of fat to 0.75% in the usual 90-day stay on a feedlot.
Linoleic Acid (CLA)-CLA is another type of good fat that may prove to be a potent cancer
fighter, both in preventing and in reducing existing tumors. Clinical tests in Finland showed a significant reduction in cancer
risk in women eating meat and dairy products from grass-fed ruminants. The switch from grain-fed to grass-fed meat and dairy
products, which are the richest known source of CLA, may help to place women in the lowest risk category for breast cancer.
and cholesterol-Lean meat from grass-fed cattle, sheep, and bison can have up to one-third
the fat of grain-fed animals. In terms of fat content, beef from grass-fed animals can be comparable to skinless chicken breast,
wild deer and elk. Low fat content means fewer calories-a highly desirable selling point.
risk of Mad Cow Disease-BSE in ruminants has been traced to the consumption of meat and
bone meal rendered from other ruminants. Because grass-fed animals are not fed any animal by-products, there is virtually
no risk of the animals contracting the disease.
(Studies cited in websites: http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html and http://www.eatwild.com/foodsafety.html).