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LinkedInPosts Tagged: grass fed beef
Lack of local slaughterhouse enlarges footprint
The efforts of grass-fed beef producers in Northern California to shrink their carbon footprints are frustrated by the need to truck animals long distances to the nearest slaughterhouse, according to an article in today's Santa Rosa Press Democrat.
“There just aren't enough of these smaller plants people can go to,” the article quoted John Harper, UC Cooperative Extension livestock farm advisor in Mendocino County.
The story said Harper is working on a slaughterhouse project with Mendocino County ranchers, community members and economic development officials. They're hoping to attract an investor willing to build one.
Small meat-processing facilities used to be commonplace all over the country, Harper said, but most have disappeared. Ukiah's last slaughterhouse closed almost 50 years ago. Four large corporations now process 85 percent of the nation's cattle, most of which are finished in feedlots eating grain.
To reach remote producers, USDA promotes mobile slaughterhouses. However, Harper told reporter Glenda Anderson that the mobile alternative isn't feasible for Mendocino County. State law makes it illegal to bury the inedible and unusable parts of butchered animals, so the mobile facility presents a disposal problem.
Four years ago, a Marin County investor proposed building a meatpacking facility in the Ukiah Valley, but the plan was dropped because of local opposition. Opponents feared the facility would emit an unpleasant odor, the story said.
“I learned really quickly the public doesn't know the difference between a feedlot and a meat-processing plant,” Harper was quoted.
The facility being promoted would not include a feedlot, which generates the odor people mistakenly associate with slaughterhouses, Harper said. After one study and public outreach, Harper believes that objections to a local slaughterhouse now are limited to people who don't believe animals should be killed for food.
Beef grazing grassland.
Happy cows produce healthy beef
The review, written by three Chico State professors and UC Cooperative Extension livestock advisors Glenn Nader and Stephanie Larson, says the diet of exclusively grass gives beef a higher amount of Vitamin A and E precursors, boosts cancer-fighting antioxidants and reduces overall fat content.
"However, consumers should be aware that the differences in (fatty acid) content will also give grass-fed beef a distinct grass flavor and unique cooking qualities," the researchers wrote
In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content. However, the slight changes in taste and appearance may be well worth getting used to.
Along with improved nutrients and lower fat in grass-fed beef, the product has a healthier lipid profile than its conventional counterpart. Health professionals worldwide recommend reduced consumption of saturated fat, trans fat and cholesterol. Grass-fed beef helps consumers meet the recommendation.
Raising cattle on the range also results in an improved omega-3/omega-6 fatty acid ratio in the beef, the authors said. A healthy diet should consist of roughly one to four times more omega-6 fatty acids than omega-3 fatty acids. However, the typical American diet tends to contain 11 to 30 times more omega-6 than omega -3, a phenomenon that may be a significant factor in the rising rate of inflammatory disorders in the United States.
Cooking grass-fed beef to perfection requires a few adjustments. For example, because it is low in fat, it should be coated with extra virgin olive oil, truffle oil or another light oil to enhance flavor and improve browning. The high protein and low fat levels mean the beef will usually require 30 percent less cooking time.
More cooking instructions plus information about grass-fed beef's health benefits, niche marketing, labeling and cost of production are available on the Grass-Fed Beef Web page, developed by the UC and Chico State researchers who wrote the research review for Nutrition.
Grass-fed beef fights cancer, study finds
Several studies suggest that eating grass-fed beef elevates precursors for Vitamin A and E, as well as cancer-fighting antioxidants such as glutathione and superoxide dismutase, compared with eating beef from grain-fed animals, says a research review published in the current issue of Nutrition Journal.
The review, written by three Chico State professors and UC Cooperative Extension livestock advisors Glenn Nader and Stephanie Larson, reported that grass-fed beef has an overall lower fat content.
"However, consumers should be aware that the differences in (fatty acid) content will also give grass-fed beef a distinct grass flavor and unique cooking qualities," the researchers wrote.
In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A).
The research prompted San Francisco Examiner blogger Joshua Horrocks to ponder whether grass-fed beef is the key to cancer prevention. He noted that, in addition to grass-fed beef's higher levels of antioxidants, it has lower concentrations of monounsaturated fatty acids. MUFAs have been linked to a higher mortality rate for women.
The researchers have developed a Grass-Fed Beef Web page with information on the product's health benefits, niche marketing, labeling, cost of production and more.
The Grass-Fed Beef Web site.
