There are several benefits to grass-fed beef. Pay attention to this next part! All beef, regardless of feeding regimen, is nutrient dense and regarded as an important source of various vitamins, iron, zinc, and selenium.
Lower in fat and calories
Richer in Omega-3 fatty acids (the fat found in salmon) that results in a more favorable Omega-6 to Omega-3 ratio.
Excellent source of Conjugated Linoleic Acid (CLA) (like in Wagyu beef)
Many thought grass-fed was a quick trick, so they tried to get by with old cows (something we never do) and poor quality animals (something else we would never do). We are here to bring a familiar “tail” with a twist, so it actually tastes good…and not like grass.
Let’s face it, most of us question if we are really getting the best when selecting beef.
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A bright cherry red color is preferred when selecting beef. However, muscles that are exercised more can lead to a darker color meaning that one animal can have varying levels of color.
Additionally, a change in color does not always mean that the beef is bad. If the beef is tacky, slimy, or gives off an odor then it should not be used. Frozen beef may also change in color through fading or darkening.
Angus cattle are immigrants like Wagyu. First reported in Scotland in the 1500s, they crossed the Atlantic in 1873 to the Kansas prairie. They are a definitive notch above commodity and make a delicious treat.
Let’s Up The Ante!
Information from: Foodsafety.gov. (2011, June 20). Chill. Retrieved June 15, 2018, from https://www.foodsafety.gov/keep/basics/chill/index.html
Daley et al. Nutrition Journal 2010, 9:10