Grain-fed vs grass-fed: all you need to know about the "old" and "new" meat

The difference between grass and grain-fed

Consumer culture is developing very rapidly, but this applies only to those who can afford it financially afford, trying new foods. Stretching hypermarkets "ribeye at a certain price," continuous review / comments Steak House, master classes for the preparation of steaks, all of this is aimed at - the promotion of Western culture "steykoedeniya" to the masses.

We have other names cuts slightly different way of dressing. And on an industrial scale, he will prevail, because the guests of cutting, and because the main goal - to feed the people.

A culture offers meat, which has for decades been present in North and South America, Europe, Australia and New Zealand, and which is common to the inhabitants of these parts of the world, we still perceived as premium segment. Of course, the local private farmers try to offer an alternative to the domestic, on the Western model, but not all succeed.

Ribeye steak, striploin steak (Aka Steak "New York) and derived from

Tenderloin steak "Filet Mignon", "Chateaubriand" and "Tornedos" - this is the most common classic premium steaks. Top Blade Steak, Ramp, Plate, Skort They represent an alternative to classic. These relatively soft parts "found" in the bran, normally directed to the industrial processing.

Recently, in order to further promote the consumption of beef in the West, the latter started to focus on and promote to the masses as a budget option for steaks (The steaks may require more actions before cooking to get soft and tasty), which in turn decides whether to attract more people into restaurants.

Beef produced by many countries, but the most "for stakes" are the United States and Australia in the world. Unfortunately Steak House Russia, import of beef for steaks of these countries is limited in connection with their use in growing cattle banned in our hormonal drugs.

So why not stop using growth hormones, you ask? The answer lies in just the goal that must be obtained, and there will be seen and understood the difference between grass and grain-fed.

By tradition, all the beef was grass-fed, but we are completely turned upside down. Today, almost all beef farmyard.

75 years ago, gobies were sent for slaughter in the age of 4-5 years. Today goby grows so fast on the grain, which can be sent for slaughter at the age of 14-16 months. All the cattle holds its first months of life in the pasture, where they graze on the grass. But then they are moved to the bullpen and begin to feed grain, where they are fattened - "adjusted" to the desired condition, ie, it "fattens" up to the required degree of marbling.

You can not take just born calf weighing 36 kg, and bring it up to 540 kg in nearly a year on the grass. Such an unnaturally rapid weight gain is achieved through the large number of grains, additives for soy protein, antibiotics and other drugs, including growth hormones.

Transition from grass to corn makes economic sense, but, in turn, seriously disrupts the digestive system of the animal. It can actually kill the bull, if not done slowly, and if the animal is not constantly supplied with antibiotics.

Moving grain - is not only unnatural and dangerous for the cows. It also has the absolute health consequences for us, and this is true whether or not we eat their meat.

As we already know, beef from otkormochnika would have been impossible if not for the routine and consistent feeding of animal antibiotics. Over time, this leads directly and inexorably to the development of bacteria that can resist antibiotics. In turn, antibiotics become ineffective in the case of these "superbugs" in humans.

What is more nutritious?

Fatty acids Omega

We are used to hear about the health properties of fats Omega. But this is not so simple.

Consumption of omega-6 and omega-3 should occur in a proportion of from 1: 1 to 4: 1. In this regard, many people may be an imbalance, such as 15: 1.

Therefore, to maintain a balance between biologically active compounds, omega-3 and omega-6 should be consumed in certain proportions, and reduced consumption of omega-6 reduce the risk of inflammatory processes body.

Grass-fed beef contains omega fats in the ideal ratio. When converted to cattle on grass seed, it immediately begins to lose the accumulated reserves of omega-3. As a result, grass-fed beef contains 2 times more Omega-3 than vpri grain fattening. Of course, you could make up for the excess omega-6, usually derived from grain-fed beef, vitamins or other foods rich in Omega-3, such as oily fish, or you can rely on nature that everything is designed for you, and just eat grass-fed beef, with its perfect ratio.

Vitamins, minerals and linoleic acid

In addition to the high content of omega-3, micronutrients advantages beef grown on grass is not limited to fats. It contains such things we need, like beta-carotene, energy boosters vitamins B, about 4 times longer contains vitamin E... and are both not to mention the popular magnesium, calcium and selenium. And if you do not "sell" grass-fed beef, conjugated linoleic acid to sweeten the pill.

A large number of studies in animals and humans has been conducted to determine the effect of linoleic acid and its ability to fight disease.

Linoleic acid can be considered as a strong human assistant in the fight against cancer, asthma, cardiovascular disease, high blood pressure, cholesterol, osteoporosis, food allergies.

And more good news for athletes, linoleic acid showed excellent results in reducing fat in the body and increase in the growth of lean muscle mass. Since linoleic acid is not produced by the human body, it can get you only high-quality products - sources of nutrients, such as grass-fed beef.

What tastes better?

In all of this, many of us still think that grain-fed beef has a highly properties, but it is not. Yes, this results in a huge marble cut of meat, but it's just saturated fats, which can not be cut. Herbal same fattening comprises less internal and external fat.

The high content of omega-3 and other various fatty acids, vitamins and minerals, is certainly herbal nutritional benefits of beef fattening, but all this comes at the expense of its culinary properties. All these differences contribute to the taste and aromatic quality of grass-fed beef, which may not be liked by some people.

Another possible disadvantage is the size of the cuts and steaks. Accustomed to judges of the huge grain-fed steaks can not assess small in size "herbal" steaks. But usually these feelings occur in people who live in a country accustomed to the grain-fed beef.

And yet, unlike cattle grown in the stalls, grazing animals move. This exercise keeps muscles toned, as a result it is likely that it will be harder to chew beef that does not appeal to many.

Grass-fed beef, for the most part, does not give the feeling of melting in the mouth, which is the modern carnivores so appreciated.