Did you know not all beef is created equal? There IS a difference between grass fed and finished beef, and grain fed feedlot beef.

Grass fed cattle spend their entire lives eating only grass; they are not fed any grains. In the spring, summer and fall, cows graze on pasture, and in the winter, they eat hay (dried grasses) and Alfalfa

Unlike grain fed cattle, 100-per-cent grass-fed animals take six to 12 months longer to reach market weight. Up to one year of extra grass, care and labor is predominately why grass-fed beef may be pricier than most cuts of conventional beef.

Grass-fed beef is leaner and lower in calories than grain-fed beef due to less marbling, the visible flecks of fat in your rib-eye steak and prime rib roast. Our beef, however, is STILL beautifully marbled AND better for you!

Most claims, however, focus on omega-3 fats, in particular alpha linolenic acid (ALA). Higher intakes of this plant-based omega-3 fatty acid are associated with a lower risk of heart disease, stroke, Type 2 diabetes and depression.

According to Dr. Richard Bazinet, a professor in the department of nutritional sciences at the University of Toronto who analyzes fatty acids in beef, grass-fed beef outranks grain-fed beef when it comes to ALA.

Conventional beef has about 20 milligrams of ALA in three ounces, whereas the same amount of grass-fed beef has 50 to 100 mg.

Making the switch to other grass-fed animal foods, such as pasture-raised poultry and eggs and grass-fed dairy, could conceivably make an appreciable difference towards your daily ALA needs.

Analyses have also revealed that, compared to grain-fed beef, grass-fed beef has a higher concentration of conjugated linoleic acid (CLA), a fatty acid thought to have anti-cancer properties.

Grass-fed beef is also higher in antioxidants such as beta carotene and vitamin E than conventional beef.