Grass-fed vs. grain: How the nutrients stack up

By Meatingplace Editors on 11/12/2013

 http://www.meatingplace.com/

While grass feeding significantly lowers total fat in a beef carcass, it also reduces the level of monounsaturated fatty acids considered beneficial to heart health, concludes a review that contrasts nutritional characteristics, including cholesterol and saturated fat, of grass-fed to grain-finished beef. 

The research, which gathered data from several U.S. scientific studies comparing the two feeding systems, was published in the online edition of the journal Meat Science and funded by the National Cattlemen’s Beef Association. Nutrient composition was compared for various beef cuts.

Grass-fed cattle produce beef with 30 percent to 70 percent less monounsaturated fatty acids than grain-finished cattle, the report said.

Evidence from four U.S. studies suggests that grass feeding significantly lowers total fat compared to grain-finished cattle. The breed of cattle, stage of growth, age at harvest, carcass grade and beef cut all influence the total fat content of beef.

Data also suggest that U.S. grass-fed beef contains less saturated fat in various steak cuts than beef from grain-finished cattle.

However, only one U.S.-based study has reported a statistically significant difference in cholesterol content, the review found.

Two studies found beef from cattle grazing U.S. pasture had higher levels of antioxidants, which work to inhibit cell damage in the body. The report also noted that grass species and stage of maturity affect the fatty acid profile of grass-fed beef, while the mineral content of the soil impact trace minerals in the beef.