Word: meat
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...Steve Atchley is one of many health-conscious carnivores fueling the trend. "I got tired of telling my patients they couldn't eat red meat," says the Denver cardiologist. So three years ago, he launched Mesquite Organic Foods, which sells grass-fed beef to 74 Wild Oats stores nationwide. The company, which contracts with ranches from South Texas to the Canadian border, has quadrupled sales since December. Mesquite's ground beef is 65% lower in saturated fat and its New York strips are 35% lower than conventional beef, as measured by the USDA. "Any feedlot-fattened animal has a much...
...makes sense. Grass is a low-starch, high-protein fibrous food, in contrast to carbohydrate-rich, low-fiber corn and soybeans. When animals are 100% grass-fed, their meat is not only lower in saturated fats but also slightly higher in omega-3 fatty acids, the healthy fats found in salmon and flaxseed, which studies indicate may help prevent heart disease and bolster the immune system. Ground beef and milk from grass-finished cattle also have more conjugated linoleic acid (CLA), which recent data suggest may help prevent breast cancer, diabetes and other ailments. Moreover, grass-finished meat is higher...
...feedlot beef has the taste and uniformity that U.S. consumers have come to expect. Grass-fed meat, by contrast, varies according to the breed of cattle and the pasture on which it was raised. The National Cattlemen's Beef Association (NCBA), which represents ranchers and feedlots, welcomes grass-finished beef as another market choice but contends that it is no healthier than grain fed. NCBA nutritionist Mary Young acknowledges that grass-fed beef has "slightly" more omega-3 fats than grain fed but says the amount is negligible compared with those in salmon, which has 35 times more. And while...
...supplements can create safety issues--for cattle and humans. Biologically, cattle are ruminants, exquisitely evolved to graze grass, and researchers have found that a grain diet raises the acidity in steers' guts. This breeds an acid-resistant form of E. coli that can spread from feces-contaminated carcasses to meat. Although USDA inspections are supposed to detect E. coli, the system is not perfect. In 1993, 600 people in Seattle got sick and three children died after eating E. coli-- tainted hamburger. Since then, outbreaks have triggered more recalls and led to a federal recommendation that consumers cook beef thoroughly...
...more than feedlot beef, reflecting in part a longer growth cycle. And quality can be a problem. Bonnell's, a Fort Worth restaurant, sells 65 Taggart steaks a week. "Our customers rave about its tenderness and nutty flavor," says chef Jon Bonnell. But some grass-fed meat is too tough. And it's not easy to revive the art of producing tasty pasture-raised beef. It requires not only rotational grazing but also the genes that allow animals to fatten naturally on grass. Bill Kurtis, a former CBS newsman, launched the Tallgrass Beef Co., which sells on the Internet...