their last few weeks to fatten them. The very definition of
what “grass” means is also open to debate: many
producers want to include young cornstalks under the
“grass” umbrella, effectively diluting the label.I generally choose well-marbled Organic or Naturally
Raised beef if possible, from specific ranches that I know do
a good job with their cows. Next time you’re in the
supermarket, take a look at the labels, write down the names
of the producers, and look them up on the internet. You’ll
be amazed at what information a little Googling can get you.
Q: Is grass-fed beef really healthier than grain-fed?
Many studies indicate that it is. It’s certainly healthier for the
cow, a ruminant animal whose digestive system has evolved
to break down grass. Then again, even grain-finished cows
are only finished on grain for a few months before they are
slaughtered—hardly enough time to put them at risk of
serious health problems, so I’m frankly not too concerned
about that argument. According to Marion Nestle, a
professor of nutrition and public health at NYU, grass-fed
cows tend to have lower levels of E. coli, as well as lower
levels of dangerous bacteria in their feces, and require fewer
antibiotics, making them, all in all, safer to consume. They
also tend to have higher levels of omega-3 fatty acids (that’s
the healthy stuff), along with higher levels of
transconjugated linoleic acids (CLAs).
Q: Wait—aren’t CLAs a trans-fat, and aren’t trans-fats
bad for you?