MARY O’Brien writes in The Age about the ethics of raising cattle. For years the jury has been out on which tastes better, grass fed beef or grain fed beef but recently more people have become interested in how ethically the animal is raised.Sci
entific reports show meat from grass-fed animals is healthier, with higher levels of vitamin A, vitamin E, increased levels of omega-3 and a more desirable omega-3 to omega-6 ratio, she says.
According to the article in The Age, about 75 per cent to 85 per cent of supermarket beef is supplied by feedlots. But pasture fed farmers are fighting back as the public are becoming more concerned over health issues, sustainabilty, animal welfare and the taste factor. These are some of the issues behind grass-fed beef’s resurgance.
The recent New York Times article “Well” writes about the nutritional and taste of grass fed beef. Read further
Locally Blackwood Valley Beef, organic grass fed beef has been in the news about their ‘genius meat’