Sure, it is less expensive in the short run to feed animals a daily shot of antibiotics, but where is this headed? Is it really cheaper when we’re paying for hospitalizations due to superbugs? Thank you to the growing numbers of farmers and consumers out there opting out of this system… I just hope that we can move quickly enough to avoid making even more of a health disaster.

Link to CBS News coverage of routine antibiotics and superbugs

(Grass-fed) ground beef is 65% lower in saturated fat and its New York strips are 35% lower than conventional beef, as measured by the USDA. “Any feedlot-fattened animal has a much higher level of saturated fat than a forage-fed steer,” says Dr. Steve Atchley.

It makes sense. Grass is a low-starch, high-protein fibrous food, in contrast to carbohydrate-rich, low-fiber corn and soybeans. When animals are 100% grass-fed, their meat is not only lower in saturated fats but also slightly higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Ground beef and milk from grass-finished cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grass-finished meat is higher than grain-finished meat in vitamin A and vitamin E, two antioxidants thought to boost resistance to disease.

Link to the full article at Time.com – “The Grass-Fed Revolution”

Thanks to our friends at Family Friendly Farm in Cape Girardeau, MO for sending us to time.com to find these articles. Be sure to check them out for your local food buying needs – this year, in addition to carrying our pork and grass-fed beef in their on-farm store, they are carrying a number of other local products, including pastured eggs, grass-fed milk, pastured broilers, veal, turkey, lamb, catfish, homemade bread, honey, organic vegetables, and even local soap!