Why only grass only fed beef?

It is our conviction that animals who grow up naturally in open fields, only eating grass, do not get hormones and antibiotics are healthier and produce better meat.  Science supports this.  Compared to grain-fed beef grass-fed beef is:

• Lower in total fat¹ and monosaturated fat¹
• Up to five times higher in Omega-3s²
• Healthier ratio of Omega-6 to Omega-3 fatty acids (1.65 vs. 4.84)
• Higher conjugated linoleic acid (CLA), a potential heart disease and cancer fighter^3,4
• Higher in beta carotene and vitamin A and E⁴
• Rich in vitamins B3, B6, B12 and iron, selenium and zinc⁵
• Rich in high quality proteins, creatine, and carnosine (important for brain and muscles)
• Higher levels of antioxidants^6,7

Also, the all-natural lean meat results in a clean beef flavor which is especially appreciated by the informed consumer.

1. E. Van Elswyk, Sh. H Mc Neill: Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience.
   Meat Sci. 2014 Jan; 96 (1): 535-40
2. A J McAffee, E M McSorely & al.: Red meat from animals offered a grass diet increases plasma and platelet n-3 PUFA in healthy consumers.
   J Nutr. 2011 Jan, 105 (1):80-9
3. C A Daley, A Abbott & al.: A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
   Nutr J. 2010, March 10;9:10
4. L D Whigham, A C Watras, D a Schoeller: Efficacy of conjugated linoleic acid for reducing fat mass: a meta analysis in humans.
   Am J Clin Nutr. 2007 May; 85(5): 1203-11
5. USDA: Beef, ground, unspecified fat content, cooked. SR Legacy, 4, 2019, NDB Number 23220
6. A M Descalzo, L Rosetti & al:  Antioxidant status an odor profile in fresh beef from pasture or grain-fed cattle.
   Meat Sci. 2007 Feb;75(2): 299-307
7. P Gatellier, Y Mercier, M Renerre: Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat.
   Meat Sci. 2004 Jul;67(3): 385-9