Author Archives: Florida Grass Fed
For the ones that couldn't make the Farmer's Markets on the weekend to pick up Arrowhead Beef, Florida Grass-fed Beef, have no fear! We now offer our wonderful steak, roast and ground beef selections at Bedner's Farm Fresh Market in Boynton Beach, FL and Eat More Produce in Winter Park, FL. Come and visit these two wonderful stores! Below are the web addresses: Bedner's Farm Fresh Market www.bedners.com <---- Boynton Beach, FL Eat More Produce www.eatmoreproduce.com <---- Winter Park, FL
Florida is bullish on beef as calves sell at record prices BY EVAN WILLIAMS email@example.com Florida cattle ranchers are enjoying the highest prices paid for their beef calves in recent history. The boom is being driven by shrunken herds and pastures in the Midwest, and an increase in demand for beef overseas, say ranchers and industry experts. The state, which ranks 11th in the nation in total beef cow inventory, plays one of the country’s leading roles in “cow-calf” operations, or raising calves for beef. The live calves are sold when they reach 400 to 500 pounds on average, then shipped to states further west where they are “finished”: fattened for slaughter. Some are then shipped in pieces back to Florida where the circle is complete when you fire up the grill and throw down some prime cuts and a few burgers. Ranchers, including those in Lee, Collier, Charlotte, Hendry and Manatee counties, say their calves are in some cases being sold for nearly $2 per pound at live or online auctions. “That would be a record,” said Steve Peterson, an agricultural statistician for the United States Department of Agriculture Florida Field Office.Mike Taylor, vice president of agribusiness with Collier Enterprises Inc., which owns herds in Hendry and Collier counties, said cattle prices are “pretty much as high as they’ve ever been.”Here’s the recipe for Florida ranchers’ good fortune: the cattle herd in the United States is at its smallest point since 1950, the USDA says, reportedly due to droughts and fires in Midwest states such as Texas, Oklahoma and Kansas. At the same time, a weak U.S. dollar has allowed some foreign countries to be able to afford U.S. beef more easily than in the past, said University of Florida associate professor and extension beef cattle specialist Matt Hersom. Finally, combine those factors with a relatively stable demand for beef stateside, and a burgeoning appetite for juicy cuts of bovine flesh in countries with growing economies — such as Turkey and China. “(China) is like a bottomless pit,” when it comes to buying beef, said Renee Strickland, who is in charge of international livestock exporting for Strickland Ranch and Exports Inc., which has herds in Manatee County northeast of Punta Gorda. China actually buys more cattle from Australia than the United States, she adds. Indirectly, though, that is helping boost prices here. While that’s a blessing for ranchers, their overhead costs for necessities such as cowboys, fuel, seed and fertilizer has also risen. And what China giveth in terms of calf prices it taketh away in terms of overhead costs. They purchase such vast amounts of fertilizer, Mrs. Strickland said, that the prices here jumped sharply. “I think seed and hay are the next ones I fear going up directly because of their consumption… all those costs take a big bite out of what we’d like to see as that profit.” But it’s always been a “dicey” industry when it comes to making a profit, said Bruce Strayhorn. The Fort Myers attorney also headquarters his inter-generational cow operation on family land he owns in Lee, Charlotte and Hendry counties. The Strayhorn’s cattle brand is called Double Spade, and their ranch is “affectionately known” as “El Rancho Notorious.” Its history pre-dates the Civil War. Even at current record sales prices — say you get $800 for a 400-pound calf — overhead costs for essentials such as cowboys, veterinary care and fertilizer make entering Florida’s cow-calf industry tough. Ranchers often produce citrus and other agricultural products because downtimes would sink a cattle-only operation. A rancher’s burden is eased if he is fortunate enough to have land and cattle passed down for generations, Mr. Strayhorn notes. The business still has its downsides. “You talk about headaches, there’s nothing like cattlemen getting a call at 3 in the morning, ‘I think your cows are out.’” At market Higher costs across the board means consumers will pay more for meat in the supermarket. The rising cost of corn, which is used to finish Florida cattle once they’re shipped to Midwest states or Texas, is another reason beef is costlier. And more farmland in other states is being used to produce ethanol for fuel instead of corn. Customers are reacting in different ways. Most of those at Whole Foods in Naples are less concerned with price than they are with quality, said meat cutter Sean Constantineau. He’s observed shoppers who are increasingly interested in buying pasture raised, grass-fed beef (the store buys it from Australia) because of its health value. Whole Foods ships in many cuts of “conventional” beef, raised on grass and corn, from Niman Ranch in California. “I’d say beef is easily the biggest seller in our case,” Mr. Constantineau said. The store’s offerings also include chicken, pork and buffalo. Gary Bailey, owner of Bailey’s Beef Country in Port Charlotte, said customers looking for excellent flavor love his Certified Angus Beef, a brand that he has agreed to sell exclusively. It comes from Midwest operations, but conceivably was born in the Sunshine State. “A lot of people have cut back on consumption, so when they do eat beef, they want something that will chew well,” he said. “They want something that has flavor and taste… People are also, I think, very conscious about what they’re eating and how much beef they’re consuming. They’re concerned about where the beef come from, hormones, antibiotics and what their diets consist off.” How much it’s all worth The total number of cattle and calves in Florida increased by 5 percent from 2010 to 2011, to more than 1.7 million head. That noble herd was deemed to be worth $449,237,000, an increase of more than $57.6 million from the year before. This year it should be worth even more. But even as the value of hooves on the ground went up, cash receipts, or the amount that ranchers are actually earning from sales, edged off. Florida ranchers earned $499,237,000 in 2010 compared to $487,618,000 last year. The discrepancy portends a bright near future for ranchers, some say, because it means they’re holding on to more of their stock instead of selling it. On the other hand, that could also eventually lead to prices going down again. But that’s a cycle ranchers who’ve been in the business long-term — often for generations — are used to. “Sometimes when the price is good rather than selling you’re not selling; you’re thinking long term; you’re thinking, if these high prices continue for a few years I’m better off increasing my heard size, not selling my inventory, and I’ll be better off in the long term,” said USDA statistician Mr. Peterson. “We’re all trying to increase our numbers,” said rancher Mrs. Strickland. Both she and Mr. Strayhorn find reason to believe prices for their cattle will stay up, at least for two or three years. “One thing that bodes well is more and more land in Georgia, Alabama and Texas is coming out of livestock,” Mr. Strayhorn said, attributing the shrinkage in pastureland to subdivisions being built atop it, as well as because of an increase in corn grown for fuel. A month for beef May is a month to consider the virtues of beef, said Ashley Hughes, a representative for The Florida Beef Council. That’s because it is National Beef Month, as well as the first ever Florida Beef Month. The campaign to promote the incredible, edible cow is supported by ranchers: one dollar from the sale of every Florida calf or cow goes to the Beef Council. “Our whole goal is when people fire up the grill they think about beef,” Ms. Hughes said. “We always try to emphasize purchasing value cuts of beef and knowing how to make the perfect steak so nothing goes to waste.” She adds that it’s a crucial player in our economy, and always has been. Florida’s half-billion per year beef cattle industry is the oldest in the nation, says Florida Memory.com. On ranches, calves are born from roughly November to April. They’re nurtured for six to eight months and branding often occurs somewhere around the end of February. They usually ship out over the summer months. “For being what most people don’t consider a typical cattle state such as Texas or Nebraska, we’re very proud of being 11th (in total beef cattle inventory),” Ms. Hughes said. “And we love that we have fifth- and sixth-generation cattle ranchers.” While the tough, bony-looking breed called “cracker cattle” are a big part of Florida history, most of the cattle raised for beef here now are Brahman or a mix that includes that breed. Ms. Hughes suggested that, although they might cost you more at the supermarket, that doesn’t make beef overpriced. Rather, the increase brings the price in line with what beef should be selling for, more befitting ranchers efforts as well as the animal itself. “At least now they’re getting what they deserve,” she said of the prices ranchers have been commanding. As for the cows, they get eaten. And Mr. Strayhorn says the ones born and raised here in Florida haven’t changed too much since, many believe, Spanish conquistadors brought them here in the 16th century. “The typical Florida cow is a hearty beast which is very similar to what you would have seen the conquistadors bring over,” said Mr. Strayhorn, describing it as “a survivor… That little beast is what my grandfather used to call an eating machine because they’ve survived on not-great pasture. And you move them to West Texas and put ‘em in a feed lot (or) you show them Colorado corn and they explode and it’s almost like a kid in a candy store.” ¦
Author: Christiane Roget There was a time a century ago when there was no need to distinguish between 'Grass Fed' and Cattle Ranching in general. All cattle were Grass Fed in Northern Florida as well as anywhere that cattle were raised. http://video.wgcu.org/video/1599167333/ While the French bovine, the Parthenais, preemed and flourished throughout France and Ireland during the exhilarating European Renaissance; the New World was blazing another trail of cattle history. Most Floridians, let alone a tourist passing through, would NOT associate the 'Sunshine State' as the oldest epi-center of Cowboy and Cattle culture in the New World. The Florida ‘Cracker’ like the cattle breed of the same name, traces its ancestry to Spanish stock brought to Florida in the 1500’s. Motivated more by 'greed' than 'need' cattle history was unfolding in the region known as Nuevo Florida by a rag tag group of inveterate Explorers, who were trading in their aim to settle and civilize for a more immediate return on their endeavors, that is to pillage and plunder. In 1521, Ponce de Leon and his 400 explorers brought Andalusian cattle, sheep and horses to Florida. Plans to establish a settlement were abandoned. : Charente-Poitou-butter-and-gourmet-cheeses-from-the-famed-Parthenais.floridagrass-fed.comiprc (A)s the intrepid Conquistadors prepared to return to the Old World with treasure heisted from the native populations they were forced to leave behind the cattle, horses and hogs. They abandoned stock that flourished wild in the new terrain making Florida the oldest cattle raising state in what became the United States of America. No other colony in the nation participated in the cattle-raising process until the Pilgrims brought cattle to America in the early 1600’s. For the record, the Spanish settlers had a difficult time in those early days. Although there was ample grazing land; they were challenged with mosquitoes, ticks, storms, swamps, snakes and Indian raids. It was no picnic. However, they prevailed and by 1700 cattle ranches were a common site along the Panhandle and to St. Johns River. As more people began to make Florida their home, transportation became an issue. Once the railroad was introduced to Floridia the 1800’s transporting livestock became less cumbersome and the beef industry began to grow. New towns began to appear. The cattle industry was one industry where jobs were readily available. There was a need for stores to sell goods, blacksmiths to tend the livestock and cowboys to manage the herds. Agriculture played an essential role in Florida’s economic prosperity. For almost 500 years, the cattle industry has contributed significantly to Florida’s flourishing and natural resources. Many generations of family ranches and landowners have cared for the land, provided employment for many residents and contributed greatly to the local tax base. Today, Florida is becoming more populated because of the climate, attractions, recreational activities and natural resources. This rampent urbanization is contributing to the loss of many natural habitats, and depletion of the water table. Combined with the dredging of one of the world's last remaining natural wonders, the Everglades and Lake Okeechobee are gasping at the alter of progress and expansion. READ MORE..... This urbanization is contributing to the loss of many of the cattle ranches in Florida. With real estate values going up, it is difficult for the land owner to pass up the opportunity to make a large profit on their land. The cattle business is no cake walk, cattle ranching is a difficult business and the profit margins are slim at best. Cattle Have Clout The cattle industry plays a major role in the agricultural culture. According to the Florida Cattlemen’s Association, “cattle ranching significantly supports Florida’s interstate economy and provides jobs as well as beef". In addition, the cattle industry supports a vast network of associated businesses. These allies include (but are not limited to) feed companies, heavy machinery corporations and fertilizer manufacturers. "This integrated web of economic organizations helps create jobs and business opportunities in Florida. Additionally, Florida’s cattlemen have been strong supporters of Florida’s youth and culture. From county fair displays to scholarship contests, Florida’s cattlemen have worked diligently to give back to the communities they serve,” according to George Fischer. Not only does the cattle industry provide food, jobs and support to the economy, it is also a business that benefits the environment. In today’s world, land owners are conscientious of the environment and how fragile it is. They contribute greatly to the land they manage and the wildlife that lives there. They utilize best management practices on their land regarding conservation. A historical footnote. * The French Parthenais Herd Book was established in 1893 and is one of the oldest in France. In 1970, the breed society established a stringent program of breed improvement with particular emphasis on the production of the highest quality beef. Today this program continues unabated with Arrowhead Beef stock attaining the status of ‘elite’ cattle
Author: Jo Johnson Consumers have been led to believe that meat is meat is meat. In other words, no matter what an animal is fed, the nutritional value of its products remains the same. This is not true! An animal's diet can have a profound influence on the nutrient content of its products. (Same as with humans). The difference between grainfed and grassfed animal products is dramatic. First of all, grassfed products tend to be much lower in total fat than grainfed products. For example, a sirloin steak from a grassfed steer has about one half to one third the amount of fat as a similar cut from a grainfed steer In fact, grassfed meat has about the same amount of fat as skinless chicken or wild deer or elk.1 When meat is this lean, it actually lowers your LDL cholesterol levels. Because grassfed meat is so lean, it is also lower in calories. Fat has 9 calories per gram, compared with only 4 calories for protein and carbohydrates. The greater the fat content, the greater the number of calories. A 6-ounce steak from a grass-finished steer has almost 100 fewer calories than a 6-ounce steak from a grainfed steer. If you eat a typical amount of beef (66.5 pounds a year), switching to grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grassfed meat, our national epidemic of obesity would begin to diminish. ***Extra Omega-3s*** Although grassfed meat is low in "bad" fat (including saturated fat), it gives you from two to six times more of a type of "good" fat called "omega-3 fatty acids. Omega-3 fatty acids play a vital role in every cell and system in your body. For example, of all the fats, they are the most "heart friendly." People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to have a serious heart attack.3 Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to be afflicted with depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer's disease.4 Another benefit of omega-3s is that they may reduce your risk of cancer. In animal studies, these essential fatty acids have slowed the growth of a wide array of cancers and kept them from spreading.5 Although the human research is in its infancy, researchers have shown that omega-3s can slow or even reverse the extreme weight loss that accompanies advanced cancer.6 They can also hasten recovery from cancer surgery.7 Furthermore, animal studies suggest that people with cancer who have high levels of omega-3s in their tissues may respond better to chemotherapy than people with low levels.8 Omega-3s are most abundant in seafood and certain nuts and seeds such as flaxseeds and walnuts, but they are also found in grassfed animal products. The reason that grassfed animals have more omega-3s than grainfed animals is that omega-3s are formed in the green leaves (specifically the chloroplasts) of plants. Sixty percent of the fat content of grass is a type of omega-3 fatty acid called alpha-linolenic or LNA. When cattle are taken off grass and shipped to a feedlot to be fattened on grain, they lose their valuable store of LNA as well as two other types of omega-3 fatty acids, EPA and DHA. Each day that an animal spends in the feedlot, its supply of omega-3s is diminished. When chickens are housed indoors and deprived of greens, their meat and eggs also become artificially low in omega-3s.10 Eggs from pastured hens can contain as much as 20 times more omega-3s than eggs from factory hens. Switching our livestock from their natural diet of grass to large amounts of grain is one of the reasons our modern diet is deficient in these essential fats. It has been estimated that only 40 percent of Americans consume a sufficient supply of these nutrients. Twenty percent have levels so low that they cannot be detected.11 Switching to grassfed animal products is one way to restore this vital nutrient to your diet. The CLA Bonus The meat and milk from grassfed ruminants are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA. When ruminants are raised on fresh pasture alone, their milk and meat contain as much as five times more CLA than products from animals fed conventional diets. CLA may be one of our most potent defenses against cancer In laboratory animals, a very small percentage of CLA - a mere 0.1 percent of total calories ---greatly reduced tumor growth.13 Researcher Tilak Dhiman from Utah State University estimates that you may be able to lower your risk of cancer simply by eating the following grassfed products each day: one glass of whole milk, one ounce of cheese, and one serving of meat. You would have to eat five times that amount of grainfed meat and dairy products to get the same level of protection. There is new evidence suggesting that CLA does reduce cancer risk in humans. In a Finnish study, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels of CLA. Switching from grainfed to grassfed meat and dairy products places women in this lowest risk category.14 Vitamin E In addition to being higher in omega-3s and CLA, meat from grassfed animals is higher in vitamin E. The graph below shows vitamin E levels in meat from: 1) feedlot cattle, 2) feedlot cattle given high doses of synthetic vitamin E (1,000 IU per day), and 3) cattle raised on fresh pasture with no added supplements. The meat from the pastured cattle is four times higher in vitamin E than the meat from the feedlot cattle and, interestingly, almost twice as high as the meat from the feedlot cattle given vitamin E supplements. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E. The NY Times best selling author, Jo Robinson, has an informative book "Why Grassfed is Best!" on the benefits of grassfed beef. She has done a great service educating America about this healthy beef and her book is a "must have" in your library of health books. Please visit her web site at www.eatwild.com to purchase the book and learn more about this healthy beef. References 1. Fukumoto, G. K., Y.S. Kim, D. Oduda, H. Ako (1995). "Chemical composition and shear force requirement of loin eye muscle of young, forage-fed steers." Research Extension Series 161: 1-5. Koizumi, I., Y. Suzuki, et al. (1991). "Studies on the fatty acid composition of intramuscular lipids of cattle, pigs and birds." J Nutr Sci Vitaminol (Tokyo) 37(6): 545-54. 2. Davidson, M. H., D. Hunninghake, et al. (1999). "Comparison of the effects of lean red meat vs lean white meat on serum lipid levels among free-living persons with hypercholesterolemia: a long-term, randomized clinical trial." Arch Intern Med 159(12): 1331-8. The conclusion of this study: "... diets containing primarily lean red meat or lean white meat produced similar reductions in LDL cholesterol and elevations in HDL cholesterol, which were maintained throughout the 36 weeks of treatment." 3. Siscovick, D. S., T. E. Raghunathan, et al. (1995). "Dietary Intake and Cell Membrane Levels of Long-Chain n-3 Polyunsaturated Fatty Acids and the Risk of Primary Cardiac Arrest." JAMA 274(17): 1363-1367 4. Simopolous, A. P. and Jo Robinson (1999). The Omega Diet. New York, HarperCollins. My previous book, a collaboration with Dr. Artemis P. Simopoulos, devotes an entire chapter to the vital role that omega-3s play in brain function. 5. Rose, D. P., J. M. Connolly, et al. (1995). "Influence of Diets Containing Eicosapentaenoic or Docasahexaenoic Acid on Growth and Metastasis of Breast Cancer Cells in Nude Mice." Journal of the National Cancer Institute 87(8): 587-92. 6. Tisdale, M. J. (1999). "Wasting in cancer." J Nutr 129(1S Suppl): 243S-246S. 7. Tashiro, T., H. Yamamori, et al. (1998). "n-3 versus n-6 polyunsaturated fatty acids in critical illness." Nutrition 14(6): 551-3. 8. Bougnoux, P., E. Germain, et al. (1999). "Cytotoxic drugs efficacy correlates with adipose tissue docosahexaenoic acid level in locally advanced breast carcinoma ." Br J Cancer 79(11-12): 1765-9 9. Duckett, S. K., D. G. Wagner, et al. (1993). "Effects of time on feed on beef nutrient composition." J Anim Sci 71(8): 2079-88. 10. Lopez-Bote, C. J., R.Sanz Arias, A.I. Rey, A. Castano, B. Isabel, J. Thos (1998). "Effect of free-range feeding on omega-3 fatty acids and alpha-tocopherol content and oxidative stability of eggs." Animal Feed Science and Technology 72: 33-40. 11. Dolecek, T. A. and G. Grandits (1991). "Dietary Polyunsaturated Fatty Acids and Mortality in the Multiple Risk Factor Intervention Trial (MRFIT)." World Rev Nutr Diet 66: 205-16. 12. Dhiman, T. R., G. R. Anand, et al. (1999). "Conjugated linoleic acid content of milk from cows fed different diets." J Dairy Sci 82(10): 2146-56. Interestingly, when the pasture was machine-harvested and then fed to the animals as hay, the cows produced far less CLA than when they were grazing on that pasture, even though the hay was made from the very same grass. The fat that the animals use to produce CLA is oxidized during the wilting, drying process. For maximum CLA, animals need to be grazing living pasture. 13. Ip, C, J.A. Scimeca, et al. (1994) "Conjugated linoleic acid. A powerful anti-carcinogen from animal fat sources." p. 1053. Cancer 74(3 suppl):1050-4. 14. Aro, A., S. Mannisto, I. Salminen, M. L. Ovaskainen, V. Kataja, and M. Uusitupa. "Inverse Association between Dietary and Serum Conjugated Linoleic Acid and Risk of Breast Cancer in Postmenopausal Women." Nutr Cancer 38, no. 2 (2000): 151-7 15. Smith, G.C. "Dietary supplementation of vitamin E to cattle to improve shelf life and case life of beef for domestic and international markets." Colorado State University, Fort Collins, Colorado 80523-1171
"Thank you for your partnership. We are serving your ground beef in our Mini Sliders. Rave Reviews by cutomers. Very little shrinkage. We offered the chuck roast last week in the deli and served it at the Cafe. It was so delicious! Thanks for your customer referrals." - Sherry Johnson, Ocean Avenue Green Market.
This lean, tender meat cooks faster than typical fatty beef. Thaw in refrigerator in drip-proof container and cook within a couple days of thawing (it is already aged). If you are in a hurry, place packaged frozen items in cold water for about 30 minutes, or so until thawed. Bring steaks to room-temp at grill time. Depending steak thickness, we recommend searing steaks on high heat for a couple minutes on each side. Then, allow the steak to cook-through for a few minutes at a lower temp. Allow cooked steak to “rest” for a couple minutes on a plate, then serve. A general rule-of-thumb with grass-fed beef is to cook 2/3’s as much time as regular beef. (There is little fat to “insulate” the meat tissue.)
This is a great way to add a southwestern flare to aporterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish full of flavor. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: Serves 2 to 4 Ingredients: 2 pounds porterhouse steak 8 cloves garlic 6 tablespoons chipotle chili powder 6 tablespoons kosher salt 6 tablespoons vegetable oil 1 tablespoon black pepper Preparation: Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.
By Paula Detwiller For the last two decades or so, our hamburger meat has been “beefed up” with filler made from ground-up, ammonia-treated beef scraps, sinew and connective tissue. Formally known as boneless lean beef trimmings (BLBT), the food industry says it’s wholesome, safe and delicious. But recent media reports about this “pink slime” are making people take a closer look at what they’re eating. The good news is that the sudden attention has caused supermarkets and fast food chains all over the U.S. to announce they will no longer use pink slime. In South Florida, the list includes Publix, Costco, Winn-Dixie, Target, Whole Foods, Wal-Mart, and Sam’s Club, as well as McDonald’s, Taco Bell, Burger King, and Wendy’s (which said it never used pink slime in the first place). Beef is Beef? In an effort to fight the consumer backlash that erupted last month, BLBT mega-producer Beef Products, Inc. started a campaign called “Beef is Beef” in which they argue that their products are high quality, safe and NOT pink slime. But even without pink slime, commercially produced beef may not be as wholesome as advertised. Because much of our beef in the U.S. comes from cattle raised in giant industrial feedlots, where the animals are fattened with corn, given growth hormones, and inoculated with antibiotics, many people are choosing grass-fed beef for their burgers and steaks. Make the Switch Look for the “Florida Grass-Fed Beef” booth at the Delray GreenMarket. The vendor is Arrowhead Beef based in Chipley, Florida, and their meat comes from free-range cattle that eat a natural grass and forage diet. No hormones or antibiotics are used. “Cattle that are fed grass, not corn, produce meat that tastes the way it did 40 to 50 years ago,” says Tom Pellizzetti of Arrowhead Beef. “Not only is our beef healthier for you and more nutritious, it tastes better.” Pellizzetti says grass-fed beef has saturated fat levels as low as chicken. He says it is also high in Omega 3 fatty acids (the “good” kind), while typical industrial beef has no Omega 3 and lots of “bad” Omega 6 fatty acid. Beef is beef? You decide.