A good argument for grass fed, pastured beef over grain fed, feed lot beef

Personally, I think the U.S. retail beef market would be better off if cattle producers had stayed with Angus, Herdford and crosses between the two (e.g., a Black Baldie).

Far as I know to qualify for the Angus Certified label the hide just needs to be predominately black. Most Brangus would qualify.

I've read there is as much inconsistency within breeds as between breeds.

I've also read the single biggest problem restaurants have is consistency. Something like 25% of the choice and prime steaks they receive don't turn out well. A dissatisfied dinner usually doesn't come back.

Black calves sell better at auction than anything else. Most around here are crossed Angus, Gelbvieh, Saler, etc.

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Amen.

if you are 30, and they are 70 I guess that can happen

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one huge benefit is not burnning so much fossile fuel to harvest the feed for the cattle

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Someone said, and I agree that we are fat, not because of the beef we eat, but because we dont have enough labor in our lives, and there is way to much sugar, and fat in our store bought processed foods.

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Anyone wants to eat a totally grass fed beef.....that's your choice.....go for it. As far as healthier....maybe.....I'm not totally convinced. The big factor is that people eat too much protein with too little physical labor and too much crappy fastfood. We've been fattening cornfed beef with high roughages for 2 generations.......works for us. Oh remember, corn is grass.LOL Out of all our customers I think only 2 requested grass fed.......just thought of something......I can't remember any really over weight customers.......interesting.

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I was in my local library (aka potty room) and read this article

http://www.foodandwine.com/articles/...re-eating-meat

What an interesting article! I think there are many people who feel the same way. I was a vegetarian for over 5 years, mostly for environmental reasons (I wanted to eat low on the food chain). But now that I have land, I'm raising my own chickens (butchered the first batch last weekend), and I'm buying pastured beef from a local farmer. I have several friends who have made similar conversions...

In any case, our family has been very happy with grass-fed beef- we just have to be careful not to overcook it.

Give me GRAIN FED meat~!
I just butchered a ALL Grain Fed Jersey Steer, and boy oh boy the steaks are sooooo tender they literally fall apart when you flip them in the pan.~!
The last 4 months of this steers live he went through 500 POUNDS of a grain mix each and every month~!!!
And I am starting another one the very same way~!!
I can't wait to eat a roast~! But I save that for when the GP Packers play on Sunday's well starting NEXT Sunday,,,, YEAH

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Why save a roast for such a dismal occasion?

(Go Vikes!)

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Libertarindependent

Logo - If I were going to eat a steak in Gillette I would go to Humphrey's. They have great prime rib too. It is named after the high school mascot - Humphrey the camel!

As for grass fed v. grain finished. I really like my grass fed beef. We are in town, and have a pen just outside of town - club lease type of thing. Anyhow we feed 365 - 2 x a day. It is very tender, and full of flavor. So far they have been angus or angus x.

Anne,
CGR

For a society that is becoming more concerned about fat in the diet especially when it comes to fat content in meats. I don't understand why so many eat fast food, and the fats that come with it.

Home raised, corn fed beef that is dry aged and is beautifully marbled, is far superior to any grass fed or feed lot beef in the world.
Contrary to common belief, a portion of sirloin doesnt contain much more fat than chicken.

"For a society that is becoming more concerned about fat in the diet especially when it comes to fat content in meats. I don't understand why so many eat fast food, and the fats that come with it."

I suspect a number of factors involved her.

- Perhaps somewhat the enviroment in which you were raised. As a kid I can probably count the number of times we ate out as a family on one hand. Even on a trip mom prepared meals out of a cooler. (And if you wanted a cold drink you drained out cooler water.)

(Had an aunt and uncle who traveled fairly extensively by car when he retired. They took along a cooking kit of an electric skillet, hot plate and picnic-type set. Wasn't unusually for her to cook chicken or a roast in a motel (travel inn in those days) room. One meal preparation might last them the next 1-2 days - cold chicken, roast beef sandwiches, and such.)

- It is common today to have two-income households. Simplier easier (and far less work) to eat out or do carry-out than cook. (And wonderful things can be done with a crockpot.)

- Cooking is a skill which can largely be lost in one generation. If your mother (normally) didn't teach the children how to cook, likely they won't have much enthusiasm for it. How many children today have cereal for breakfast, a school lunch and then take-out in the evening? Summers aren't all that much different with lunch being some processed snack.

I know one couple who don't cook at all. All meals are eat out. To them it is somewhat of a recreational activity. Same for some retirees. A light breakfast and lunch at home, then main meal is to go out somewhere. Visiting grandchildren are a nice excuse also.

Last year I bought out the remaining inventory of the manufacturer of the first microwave steam cookers with the intent to resell on eBay. Really a wonderful product. I use mine 5-6 times a week. Bombed there. Tried a flea market a couple of times. Predominately received the, "Oh, we don't cook at home anymore." response.

Personally I eat in a restaurant or fast-food place maybe once a month when friends stop by, say they are on the way into town to eat and would I like to come along. Really a social occasion more than anything else. These particular friends are on the 'large' size. They never eat anywhere when going out but at an all-you-can eat buffet place. They figure they can pack in enough to justify the cost.

On eating out or carry-in/delivery. All things in moderation.

Interesting article of a guy who went from wheat farming to raising grass fed beef. Includes discussion of nutritional differences studied by universities:

http://washington-state-magazine.wsu...contented.html

While most don’t care much about their own health, I wonder if we might consider that of the cattle in commercial feedlots. While some grain is okay, the standard ration is mostly grain/concentrates/carbohydrates, which is not what ruminants were designed for. They convert the grain to lactic acid, which causes inflammation and even perforation of the rumen, allowing bacteria to get into the bloodstream and go to the liver.

From my 1998 Merck Veterinary Manual:

“Liver abscesses are most common in feedlot and dairy cattle fed rations that predispose to rumenitis induced by lactic acid.”

“Detailed clinical examination may show periodic fever, inappetence, and evidence of pain when pressure is applied. Grunting and other signs of pain may occur with movement or when the animal lies down.”

“Liver condemnation rates as high as 40% were recorded in a large survey of cattle slaughtered in the USA.”

There has been a lot written about the kinds of fat a meat animal makes when on grain as opposed to grass. (I get all this from Allan Nation's writing) The balance of omega 3 and omega 6 fatty acids is essential to human health and has a lot to do with the problems associated with the American diet. Grainfed beef and dairy have high concentrations of omega 6. Without omega 3 to balance it you get obesity, heart disease and diabetes. The meat and milk of grassfed animals is high in the omega 3 which will make the meat, even if its still full of delicious fat, much better for you.

With all of the terrible health problems we Americans have encountered in the last century along with all of the awful chemicals we are now injesting it amazes me that the life expectancy has only gotten higher and higher. MAybe all of this media health drama is actually drama and not really rooted in alot of good science? Are eggs good or bad for you now? It changes so often i forget?

Here's a hint for those buying beef at the store. DO look at the label. If, as in Wal-Mart's case, it says "Contains beef, water and flavors," put it back and go somehwre where you are buying meat. At my house, we refuse to buy water and unidentified flavorings in our meat.

Oh, and yes, cattle are raised on grass then are lot-fed in the curent mainstream scheme of things. This has only been the system for 30 years or less, it is highly dependent on cheap fossil fuels to move cows and raise and transport grain, and it produces highly concentrated areas of polluting animal waste products, in addition to being in a lot of cases inhumane. One of the secondary reasons I got out of cow-calf was becuase I could not stand to see how they were treated and handled from the auction barn on through to slaughter. I saw a lot of cowboys out there just plain abusing animals in a totally uncaring way as though they were inanimate objects, and that did not set right after all the care I put into getting them ready for intake into the system.

So in light of all that, all those factors are turning toward a return of the beef practices of the '40s, '50s and early '60s, as prices rise.

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates

"I saw a lot of cowboys out there just plain abusing animals in a totally uncaring way as though they were inanimate objects,"


I've seen it to Jim. Fact is they weren't Cowboys. They bought the hat and duds then got a job working with animals but lacked cowboy skills. They are just hicks with no class and ignorant to the Cowboy code.

MSN definition: cowboy -- man who tends cattle: a man hired to round up, drive, and tend cattle.

I believe they have since made the dang Hot Shot sticks illegal to use in sales barns in Tennessee, thank the good Lord, though I think sales of them are still legal. I'd like to have busted the chops of a few of those cowpokes who felt they could act out their own bad days on the animals and no one would care. Sad part was, it was true. No one DID care.

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Jim Steele
Sweetpea Farms
"To avoid criticism, say nothing, do nothing, be nothing." -- Robert Gates