Grass Fed Vs. Corn Fed Beef
When consumers shop for a cut of beef at the supermarket or butcher shop, they might not consider what foods the cattle ate. What the cows or steers ingest, either corn or grass, affects not only the flavor, tenderness and cost of the beef, but also its healthfulness. Does this Spark an idea?
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Differences
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The two primary methods of feeding cattle are letting them roam pastures and eat grasses or placing the animals in a feedlot, where they subsist on corn or other grains. The differences between the two types of feeding result in very different tastes, textures and nutritional benefits.
History
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Before World War II, most U.S. cattle was grass-fed. But as family-run farms began to dwindle and larger slaughterhouses took over, beef producers found they could lower costs and produce meat year-round by placing the cattle in feedlots and giving them corn. On this diet, the cattle gained weight more rapidly, so the beef could be shipped to consumers quicker.
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Corn-fed beef
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Many consumers prefer the taste of corn-fed beef because it is fattier and has more marbling, which adds flavor. That tastiness also comes at a lower price than grass-fed cattle--something consumers might appreciate.
Grass-fed beef
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Meat from grass-fed cattle can have up to one-half less fat as cuts from corn-fed cattle, and that means fewer calories. Grass-fed beef also contains higher amounts of vitamin E and omega-3 fatty acids. Beef from grass-fed cattle, because it is leaner, tends to be tougher. Grass-fed beef is also more expensive, and it's harder to find.
Decisions
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In deciding what type of beef to buy, the consumer needs to balance flavor, price and nutritional benefits. Some shoppers also might choose grass-fed beef because the cattle are free to roam, while corn-fed cattle are confined.
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