Grassfed Meat – A GreenFoodie’s Eating Adventures

This year I have resolved to improve my health and the health of my family as well as aligning myself more closely with my GreenFoodie principles. I am determined to eat only the most nutritious, wholesome and ethical foods that I can find as a matter of great urgency, not only for my own sake, and the sake of our planet but most importantly for the sake of my son.

My first change is to start eating meat and fish more regularly but only wild-caught, free-range or grassfed. Exclusively grassfed meat is much healthier. It is leaner, has a much higher percentage of omega-3 fatty acids, and is ‘cleaner’ (free of disease and toxins). It is better for animal welfare and much better for our environment.

In contrast, the majority of meat sold to us is fattened on an unnatural diet of grains in high intensity feedlots. This changes the nutritional value of the meat, increasing the fat content through ‘marbling’ (fat in between muscle fibres), changing the composition of fat to omega-6, increasing the risk of contracting diseases from tainted meat such as E.coli, and increasing the risk of anti-biotic resistant strains of bacteria.

In addition, the animals suffer the negative consequences of unhealthy diets and living conditions leading to illness, disease and stress (which also taints the meat we consume from these factory farm processes). There are also negative environmental consequences to this type of farming, including trucking the animals vast distances to feedlots, the chemical fertilisers and pesticides used to grow crops that are fed to animals instead of humans and the problem with waste management.

The American ethical food certifier ‘Animal Welfare Approved’ has developed a guide on the meaning and benefits of grassfed beef ‘The Grassfed Primer: Your Guide to Grassfed Beef’. Check out their website here. It was developed for an American audience but the information is still relevant for Aussies.

I have found it quite difficult to find exclusively grassfed beef. The ‘organic’ labeling on major supermarkets does not guarantee that the animals have been exclusively grassfed, ‘free-range’ also does not guarantee that grain hasn’t been used to fatten the cattle, it is hard to know how cattle have been raised with such confusing labeling. Butchers look at me like I have three heads when I ask if they have exclusively grassfed beef.

So I’m looking forward to talking to the farmers at the local farmers markets to see how they raise and prepare their cattle. There are several free-range and biodynamic farmers that have stalls so I will keep you posted.

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Comments

3 Responses to “Grassfed Meat – A GreenFoodie’s Eating Adventures”
  1. Murra Mumma says:

    Just thought I would let you about Goldenholm Beef, located on the Yass River just outside Canberra. We have bought direct from them and their meat is delish! Plus the great thing for us is they are very local. The owners are lovely people and would no doubt be able to answer all your questions about their beef (I couldn’t tell you if they feed them grain or not). I know they frequent the Yass Farmers markets but not too sure about the one at EPIC. Their website has all about their biodynamic beef and contact details should you require further info. http://beefwithflavour.wordpress.com/

    • Genevieve says:

      Hi Murra Mumma. Thanks for the great link! I might give them a try and it might be fun to interview them. Cheers!

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  1. […] make up the bulk of my diet with moderate amounts of ‘clean’ (organic, free-range, grassfed, wild-caught) proteins. This sits well with my GreenFoodie ethics. I am also successfully cutting […]



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