Why choose organic and grass-fed beef?
- More essential omega-3 fatty acids
Has two to four times more omega-3 fatty acids than meat from grain-fed animals - More health-promoting CLA (conjugated linoleic acid)
Has three to five times more CLA than meat from grain-fed animals - More vitamin E, C and Beta-Carotene
Is four times higher in these vitamins than grain-fed animals - Less total fat
Research shows that lean beef can actually lower your “bad” cholesterol levels
[ Producer profile: Eel River Organic Beef ]
Surrounded by giant Redwood trees, the cattle from Eel River Organic Beef graze on 5,000 acres of lush green pastures year-round in Humboldt County, California. They remain on these certified organic pastures their entire lives, setting them apart from other cattle. They are free of all antibiotics, growth hormones and have not been fed any additives or animal by-products.
What’s more, Eel River Organic Beef uses many grazing practices that enhance wildlife on the ranches. Working with the California Department of Fish and Game and the Resource Conservation District to create healthier ecosystems, Eel River Organic Beef has helped the once near-extinct Aleutian goose thrive as the geese feed on clover pastures created by cattle grazing. To learn more, visit certified-organic-beef.com.
How to cook grass-fed beef
The number one thing to remember: do not overcook! Grass-fed beef is leaner than grain-fed, meaning there is not a lot of spare fat to keep it moist when cooked too long or at temperatures too high. It takes about 30 percent less time to cook and it’s best cooked medium-rare to medium.
If you’re not a fan of medium-rare meat, you can utilize cooking methods that use a lot of moisture to keep the meat tender. Add caramelized onions or other moist ingredients to hamburgers made from grass-fed beef to make up for the leaner meat. Braising and stewing grass-fed beef are other great ways to prevent the meat from drying out by slow-cooking it in juices.
Information provided by sustainabletable.org.