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Grass fed vs conventional beef
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
Abstract
Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, transvaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.
"Carotenoids are a family of compounds that are synthesized by higher plants as natural plant pigments. Xanthophylls, carotene and lycopene are responsible for yellow, orange and red coloring, respectively. Ruminants on high forage rations pass a portion of the ingested carotenoids into the milk and body fat in a manner that has yet to be fully elucidated. Cattle produced under extensive grass-based production systems generally have carcass fat which is more yellow than their concentrate-fed counterparts caused by carotenoids from the lush green forages. Although yellow carcass fat is negatively regarded in many countries around the world, it is also associated with a healthier fatty acid profile and a higher antioxidant content."
"The effects of grass feeding on beta-carotene content of beef was described by Descalzo et al. (2005) who found pasture-fed steers incorporated significantly higher amounts of beta-carotene into muscle tissues as compared to grain-fed animals [94]. Concentrations were 0.45 μg/g and 0.06 μg/g for beef from pasture and grain-fed cattle respectively, demonstrating a 7 fold increase in β-carotene levels for grass-fed beef over the grain-fed contemporaries. Similar data has been reported previously, presumably due to the high β-carotene content of fresh grasses as compared to cereal grains[38,55,95-97]."
"Trained taste panels, i.e., persons specifically trained to evaluate sensory characteristics in beef, found grass-fed beef less palatable than grain-fed beef in flavor and tenderness ."
Thank you for posting that. I always preferred the taste grain fed steak but got dragged into the grass fed fad. I can finally save some money now. Either way my expirement with consuming more animal fat last year ended terribly so only extra lean ground beef for me or Buffalo.
Ron
Funny how western science describes benefits from grass fed and taste and traditions tell otherwise.
I'm thinking animal fats are to be kept at a minimum since toxins are stored in fats.
Quote from Guest on January 22, 2019, 7:32 pmThank you for posting that. I always preferred the taste grain fed steak but got dragged into the grass fed fad. I can finally save some money now. Either way my expirement with consuming more animal fat last year ended terribly so only extra lean ground beef for me or Buffalo.
Ron
It really is a waste of money. USDA Prime is grain fed for a reason.
Quote from somuch4food on January 22, 2019, 7:59 pmFunny how western science describes benefits from grass fed and taste and traditions tell otherwise.
I'm thinking animal fats are to be kept at a minimum since toxins are stored in fats.
Traditional societies probably fed grains to animals because it made the meat far more palatable than wild game or pastured animals. This is why American beef is actually considered very high quality around the world. I remember being shocked to see how much Nebraskan corn fed steak cost in Denmark(That was when I believed the hype around grass fed).
I still don't know how much of the fat contains beta carotene. According to this study, beta carotene supplementation only affected the liver and intestines, but did not really affect levels in the meat or fat. Cows may be able to deal with a lot more Vitamin A.
Today I watched a new video by Dr garret which might complicate matters a bit. It ties in to this thread and the one about omegas. He said that DHA and phytic acid, both of which are higher in grass fed meat help displace vitamin A because they compete with the same receptor.
That being said he obviously doesn't recommend fish oil or anything but it seems he's for grass fed meat again. Another issue is that the grains are probably GMO and you get the glycophate issue. Just another twist to the VA saga lol
The receptor is the Retinoid X receptor (RXR) . According to garret this shows that regardless of the name given to this receptor it actually isn't exclusive to retinol since it binds DHA and phytic acid. I know people argue that since VA has a special receptor then it must be needed.
Quote from Guest on January 23, 2019, 8:05 pmToday I watched a new video by Dr garret which might complicate matters a bit. It ties in to this thread and the one about omegas. He said that DHA and phytic acid, both of which are higher in grass fed meat help displace vitamin A because they compete with the same receptor.
That being said he obviously doesn't recommend fish oil or anything but it seems he's for grass fed meat again. Another issue is that the grains are probably GMO and you get the glycophate issue. Just another twist to the VA saga lol
Grain fed meat has the same amount of DHA and phytic acid if you eat all the fat. Since grass fed is leaner, the acids and oils are more concentrated. Additionally, grain fed beef is higher in monounsaturated fats and lower in polyunsaturated fats. The difference in phytanic acid and DHA are not enough to warrant consumption of grass fed beef, just like the Vitamin E content is hardly enough to make a difference. I don't really know if I buy Dr. Smith's argument for grass fed beef. If anything, it might be better to eat low vitamin A fish(mackerel), which provides much higher amounts of DHA and phytanic acid that any land mammals. Fish also has way more taurine. You could also argue that it is even better to just eat the green vegetables which provide the precursors for all those nutrients, and let your body decide what it wants to absorb.
My point is that it might be more complicated than even what Dr. Smith is saying. I have also not seen any evidence that shows grass fed beef promotes better health than grain fed meat. This makes it difficult to believe a prescription for one type of meat over the other.
When it comes to ground beef, usually no matter the brand, I prefer grass fed in taste over grain fed. Never tried grass fed steaks though so maybe I wouldn't like them as much as their grain fed counter parts.
I have tested this a few times now to be sure...so every time I have grass fed organic ground beef (~10% fat), I get hay fever symptoms within an hour of eating it. Other lean sources of red meat like lamb (fat trimmed grass or grain fed) and chicken breasts do not do this. Organic grass fed fatty lamb chops also give the same reaction. I am convinced the VA and or carotenoids are ending up in the fat of the animal...
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lean beef (grain or grass fed organic) - no reaction
lean lamb (grain or grass fed organic) - no reaction
organic grass fed ground beef with 10% fat - hay fever (sneezing, runny followed by blocked nose, mood swings and brain fog)
organic grass fed fatty lamb chops - hay fever as above.
Quote from Guest on January 23, 2019, 8:05 pmToday I watched a new video by Dr garret which might complicate matters a bit. It ties in to this thread and the one about omegas. He said that DHA and phytic acid, both of which are higher in grass fed meat help displace vitamin A because they compete with the same receptor.
That being said he obviously doesn't recommend fish oil or anything but it seems he's for grass fed meat again. Another issue is that the grains are probably GMO and you get the glycophate issue. Just another twist to the VA saga lol
Funny how all these toxins bind to the same receptor. Vitamin A, unsaturated fats, and phytic acid.