Cows in the Garden (photo by Christine, courtesy of morguefile.com)

There are plenty of good reasons to prefer grass-fed beef from family farms over the corn-fed beef of factory farms. One simple health benefit is the increased omega-3 fat content in grass-fed beef. The Union of Concerned Scientists reports that the risks of eating corn-fed beef from major farms are both medical and environmental:

While cattle on pasture rarely get sick, those confined to feedlots and fed grain are prone to disease and most feedlot operators routinely feed antibiotics to prevent illness and to accelerate growth. This, in turn, increases the risk of antibiotic resistance in humans. In addition, air and water pollution stemming from dust and mountains of feedlot manure, and the many fertilizers and pesticides used in grain production, exact a heavy toll on the environment and the health of farmers, farm workers, and nearby residents.

What about the flavor of free-roaming beef raised on grass? A new study indicates that consumers are just fine with the taste grass-fed beef. Penn State College of Agricultural Sciences researchers conducted blind taste tests. An article in the trade publication Meat & Poultry quotes John Comerford, associate professor of dairy and animal science, as saying:

Not surprisingly, we found finishing productive, healthy cattle on good pastures and stored forages for at least 120 days is far more important to consumer acceptance of the product than cattle's frame size or how fat the animals are.

To visit the UCS web site go to: Union of Concerned Scientists

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