Grass Fed Free Range Pasture Raised and Wild Caught

Why Grass-Fed Beef

The physiologies and digestive systems of present-day humans is very compatible with meat consumption. Don’t let anyone try to convince you otherwise. Meat was a staple for many Paleolithic-era clans, and it was healthy because it came from wild, grass-fed animals that were never exposed to pesticides, herbicides, hormones, genetically modified feed or chemicals. Anyone concerned with their health, or the health of their loved ones, should replace beef raised on corn in cramped feed lots with grass-fed beef.

Grass-fed meat CAN BE much like the healthy meat consumed 10,000 or more years ago but that by itself does not guarantee a healthy choice. Certified organic, grass-fed, free-range, and open pasture meats will contain lower levels of contaminants. The healthy omega-3 fatty acid content derived from chlorophyll in the grass will also be present. The “fly in the ointment” is that this scenario only applies to meat raised by conscientious and trusted sources. A steer can be raised on grain then fed grass silage for two weeks in a feed lot and still be certified “grass-fed.” The USDA’s laws are full of loop holes and many food producers have no problem identifying and taking full advantage of those loop holes. It’s wise to not only consume grass-fed beef, but to identify a trusted source to provide the healthiest, cleanest, omega-3 rich beef available.

Wayne Coolidge Jr., M.Ed., CHES is a scholar-practitioner, author, and speaker. He owns Healthy Dynamic Living, an innovative health promotion consulting firm.