Grass Fed/Pastured
Grass fed/pastured animals are raised on pasture, as opposed to being kept
in confinement and fed primarily grains. Depending on the region, some are
on pasture 100% of their lives, while others are on pasture seasonally
(spring - fall). Some animals are also supplemented with grains or hay while
on pasture.
Pasturing livestock and poultry is the traditional method of raising farm
animals, is ecologically sustainable, humane, and produces the most
nutritious meat, dairy and eggs.
In recent years research on pastured meat has shown it to be significantly
higher than conventional meat in vit. E, Essential Fatty Acids (EFAs),
Conjugated Linoleic Acid (CLA) which has anti-cancer properties,
beta-carotene and various other important nutrients. Pastured dairy and eggs
are similarly higher in a number of nutrients (including vitamin B12, folic
acid, vitamin E, EFAs, vitamin A, and carotenes), than are conventional eggs
and dairy.
Eating grass and other plants typically found on pastureland is the key to
the healthy nutrient profile of these foods. Cattle, lamb and bison may be
raised on 100% grass, as it's their natural diet, however commercial poultry
is typically fed grains while on pasture. But they do have access to grass
and bugs making their meat and eggs healthier than non-pastured.
Commercially raised goat and pork are also typically fed grains, root
vegetables and/or hay while on pasture. The general rule of thumb is that
more grass/pastureland and fewer grains produce healthier meat and fat. Some
cattle are finished on grain, and this reduces the healthful properties of
the meat. So be sure to ask farmers what percent of their animals' diet is
pasture.
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