Grass Fed Beef

This week I picked up my first annual supply of grass fed beef. Why am I excited?

First of all, I know and trust my supplier. Dave has been raising and selling beef locally for many years and has already reduced the amount of grain fed to his animals by about two thirds from industry norms. Last year I asked him if he could supply me with grass fed beef. He agreed. I was willing to pay more per pound, but he insisted on no price hike. My reasoning was that if I reduce my meat portion size, as health experts recommend, my grocery bill would not go up in spite of more expensive beef.

Dave is joining a growing number of Manitoba producers moving toward grass fed beef. Check out other sources at www.manitobagrassfedbeef.ca . I am pleased to know that Dave raises his animals in a healthy way – not in crowded cattle cities (feed lots), that, according to Michael Pollan, “…have produced more than their share of environmental and health problems: polluted water, toxic wastes, novel and deadly pathogens.”

Who was it that first decided to feed grain to a ruminant designed to eat grass? With four stomachs – rumen, reticulum, omasum and obomasum – a diet of grass is most in harmony with cattle’s physiology. When cattle are fed mostly grain there is a disruption of natural digestive processes. For one they stop chewing their cud, because grain can’t be recovered by cattle like balls of partially digested grass. Grain is food for animals with one stomach. When fed to ruminants, especially without other roughage, the function of the rumen is severely compromised, resulting in a variety of unhealthy conditions for the animal.

Small wonder that many cattle on crowded feedlots are sick and have to be feed massive doses of antibiotics just to keep them on their feet. At least 60% of all antibiotics produced today are fed to animals. That means that only strong pathogens survive as they develop ways to minimize the effects of antibiotics. Some of these pathogens and antibiotics find their way into the human food chain. Is it any wonder that resistance to antibiotics in people is a major health concern today? Dave’s beef contains no antibiotics or hormones.

And his grass fed beef is leaner than most. That means it contains less cholesterol than “marbled” grain fed beef. And how wonderful that my burgers don’t shrink to half their original size by the time they are cooked!  Also, the ratio between omega 6 and omega 3 fatty acids in grass fed beef is about 3:1, comparable to a healthy ratio in the human body. Grain-fed beef averages a ratio of 20:1.

The benefits of moving to grass fed beef go far beyond what I can say here, and it’s one of the topics of the movie “Fresh” to be shown on Wednesday January 23 at 6.30pm, at the Jake Epp Library – come and join us and learn more about your food!

By Jack Heppner

Comments

[Doug Turnbull]

I was directed to this site via one of my son's Prof's at Providence University College. We are also grass finished beef producers and I am a member of the Manitoba Grass Fed Beef Association mentioned above. I haven't had time to look at all the content of your site yet, but I do like most of what I have seen so far.

One thing that does concern me is some references toward conventional agriculture using extreme examples of mistreatment or operating procedures. Granted these do exist, but the majority of producers have as much disdain for them as others. Rather than lumping all conventional agriculture into one "unsustainable" basket, I find it better to point out the positive attributes of a more natural system and lead by example.

Our farm was one of the first in the area we are located in to practice swath and bale grazing, and while at first many thought we were nuts, it has now become a fairly common and accepted practice here.

I practiced conventional agriculture in both the grain and livestock sectors for many years before I began the transition to a more natural system. Some are able to quit cold turkey and make the switch, but for many - this period of transition is necessary both for economic and educational reasons. Continual criticism of long held practices doesn't necessarily help change a producer's mind, in fact, in a lot of cases they will dig their heels in harder and refuse to listen at all.

I believe a more positive and less confrontational approach would benefit us all.

Doug Turnbull
Binscarth, MB

[Administrator]

Thanks for your comments Doug - and thank you for visiting our website.
The Carillon Column is an opinion piece written by various contributors, and it would be fair to say that sometimes our authors feel pretty strongly about their topic and that comes over in the tone of writing.
You are right to suggest that the tone should be more positive, I absolutely agree with you and since I took over responsibility for publishing articles late last year, I have tried to ensure that we have more articles that encourage people in Steinbach and surrounding areas to do something positive for the environment and give them the practical suggestions as to how.
I hope that Jack's article about his experiences eating grass-fed beef encourages readers in Steinbach and beyond to support the Manitoba Grass Fed Beef Association - local food production and greater connection between the consumer and te producer is definitely something SETI supports.
Selena Randall