100% pasture raised beef will have four to five times more CLA (Conjugated Linoleic Acid) than beef raised primarily on grain. CLA is proving to be one of the best natural defenses in preventing cancer. Research is showing that CLA is effective as an anti-carcinogen at much lower rates than originally proposed.
Pasture raised beef has two to four times more Omega-3 fatty acid than feedlot raised beef. Omega-3 is one of the good fatty acids and plays a role in the prevention of heart disease, cancer and arthritis. Omega-3 fats must come from your diet, as your body cannot make them. Green grass is naturally high in Omega-3 and when cattle are put on a ration high in grain concentrates they loose their source of Omega-3 fatty acid.
Natural beef has up to 50% less total fat than feedlot beef. Switching from grocery store beef to natural beef could save the average consumer as much as 17,000 calories a year.
The meat from grass fed beef is up to four times higher in vitamin E than meat from feedlot raised cattle. Again, coming from the green grass to your table.
Natural beef dramatically reduces your risk of E. coli contamination. E. coli bacteria thrive in the rumens of animals that are acidotic from high grain diets and confinement feeding inherently has poor animal hygiene creating the potential for the spread of this nasty germ.
Our naturally raised beef processed in small local butcher shops that are U.S.D.A. inspected. You can visit these shops online or in person and I am sure you will be impressed.
The cost of our natural beef for all cuts including steaks, roasts and burger is less than what you will pay for an average grade of hamburger in the local supermarket. Your freezer will be filled with vacuum packed delight to last you the whole year with no worry about what to pick up for tonight’s meal.