The New York Times health blogger Tara Parker-Pope recently reported on new research from the California State University in Chico, which reviewed three decades of research comparing the nutritional profiles of grass-fed versus grain-fed beef.

The report, “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef,” was published in the latest issue of Nutrition Journal. The researchers identify the benefits of grass-fed beef as follows:

• Grass-fed animals has lower levels of unhealthy fats and higher levels of omega-3 fatty acids, which are better for cardiovascular health.
• Grass-fed beef also has lower levels of dietary cholesterol and offers more vitamins A and E as well as antioxidants.
• Meat from animals raised entirely on grass also had about twice the levels of conjugated linoleic acid, or CLA, isomers, which may have cancer fighting properties and lower the risk of diabetes and other health problems.

With research pointing more and more people toward grass-fed beef, farmers are responding by learning to produce better tasting, more consistent cuts of meat. They are relearning what all farmers used to know before the era of nonorganic, industrial farming. They use heritage breeds that thrive on grass rather than on grain, as well as crossbreeds developed with advanced genetics. They are experimenting with different types of grass for optimal nutrition and sustainability. And they are aging the beef to make it as tender and juicy as possible. The more they learn, say organic farmers who produce grass-fed beef, the more they can continue to improve the taste and texture of steakhouse-style cuts.

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