Grassfed, Organic Meats Continue To Gain Market Share

The Art of Aging Grassfed Beef notes(pdf)

Grass-fed movement grows in popularity with chefs nationwide. Some chefs find grass-fed movement is greener as preference for pasture-raised cattle grows.

"Beef from grass-fed cattle reportedly has more nutritional value than other types of meat. The National Cattlemen's Beef Association has noted that grass-fed beef has eight times more vitamin B12, six times more zinc and two and a half times more iron than skinless chicken breasts. Grass-fed beef also has higher amounts of omega-3 fatty acids than grain-fed beef, and it may contain more conjugated linoleic acid, a polyunsaturated fatty acid that health professionals believe has cancer-fighting properties. " Dina Berta, Nation's Restaurant News. read more about nutrition at www.eatwild.com

Different 'grass-fed' beef categories require differing strategies By Tom Wrchota, Omro, Wisconsin

The biggest opportunity in today’s beef industry is grass-finished beef by Kit Pharo from his Jan 2007 newsletter.

Confused About Fat? Choose Grassfed! By Jo Robinson

Products from grassfed animals offer us more than omega-3s. They contain significant amounts of two "good" fats, monounsaturated oils and stearic acid, but no man-made trans-fatty acids. They are also the richest known natural source of CLA and contain extra amounts of vitamin E and beta-carotene. Finally, grassfed meat is lower than feedlot meat in total fat and calories, making it ideally suited for our sedentary lifestyles.

NUTRITIONAL QUALITY OF ORGANICALLY GROWN FOOD

This publication summarizes some of the facts and viewpoints surrounding this issue, and provides resources for further reading.
http://www.soilandhealth.org/06clipfile/Nutritional Quality of Organically-Grown Food.html

TIME COVERS 'GRASS-FED REVOLUTION
http://www.time.com/time/magazine/article/0,9171,1200759,00.html
TIME magazine has published a story on growing interest in grass-fed beef.
According to the article, more than 1,000 U.S. ranchers have switched herds to an all-grass diet during the past five years. Although this is still only a small part of the total U.S. beef market, it represents an important trend. Producers are finding that direct-marketing their grass-fed beef makes economic sense, while laboratory testing is demonstrating health benefits of meat from grass-fed cows.