Quality beef is a health food!
In some circles, red meat has been demonized; some of the critisizm is warranted. The consumption of low-quality meat can be hazardous to your health. However, there's a big difference between factory farmed, grain-fed beef and quality, pastured, grass-fed beef. Below are a few of the reasons why you should consider getting your meat from a trustworthy source of enlightened farmers that are doing it right.
But my grocery store sells 100% grass-fed beef and it's pretty cheap.
Don't believe those claims! Beef from big chain grocery stores is almost always grain-finished. It's all about profits. All cows are grass-fed at some point. Farmers that are more interested in profits than they are your health will finish their animals on genetically modified, corn-based grain feed. This is allowed under the USDAs "grass-fed" standard. This fattens them up quickly. However, these animals are no longer healthy and happy.
A cow's natural diet is forage such as grass and clovers. When they're fed grains this makes their digestive system's too acidic and they experience incomplete digestion. This destroys the nutritional value of the meat and the milk in the case of dairy. Don't ask: "Is this beef grass-fed?" The more important question to ask is: "Are your cattle grass finished?"
Grass-Fed vs Grass-Finished...
Watch this video and hear an objective comparison of grass-fed vs grass-finished.
Grass-fed beef is high in the important health-building fatty acid CLA
Congugated Linoliec Acid (CLA) helps you burn fat and build muscle. Not only that, according to research in the published medical literature CLA can also help lower blood pressure, improve insulin resistance, and fight cancer. (1) (2) Grain-fed beef contains almost no CLA!
CLA Helps Burn Fat and Build Muscle...
Watch this video and hear the founder of US Wellness meats dicuss the benefits to pastured, grass-fed beef that is high in CLA.
Grass-fed beef has the ideal omega 6 to 3 ratio
Consuming omega 6 fat is important to health. However, most Americans consume far too much of it. Omega 6 fatty acids are abundant in vegetable oils. Therefore, by eating processed foods most people consume far too much omega 6. Many people eating the Standard American Diet (SAD) have an omega 6 to 3 ratio of 20 to 1. This sets them up for health challenges.
An out of balance omega 6 to 3 ratio sets us up for health challenges by causing systemic inflammation in our bodies. Most experts agree, the ideal ratio of omega 6 to omega 3 fat in our diets is somewhere around 2:1. Some suggest as high as 4:1. What no one disputes is that ratios over 10:1 are pro-infammatory and produce a long list of deleterious health effects.
Grain-fed beef has an omega 6 to 3 ratio of anywhere from 9:1 to 18:1 depending on what farm the animals came from. (3) Grass fed beef on the other hand has a ratio of 2:1. This makes the fat content comparable wild caught salmon. Who in the health and wellness world would argue that the fat in salmon is not a healthy fat? Quality beef suppies healthy fat as well.
Limit your Intake of Omega 6 Fatty Acids!
Don't compromise your health and get ripped off in the process. Buy from a trustworthy source.
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Purchase the highest quality meats available anywhere
Don't settle for factory farmed meat and cheese. Start maximizing you health potential by choosing pastured, grass-fed, and grass finished beef, lamb, venison, bison, cheese, heirloom pork, free-ranged poultry, wild-caught fish... and more.
If you'd like to say "thank you" for producing the podcast, use any of the links above to purchase from US Wellness Meats. It won't cost you any more, and I'll get a small commission.
(1) Conjugated fatty acids in food and their health benefits / Journal Bioscience and Engineering: https://pubmed.ncbi.nlm.nih.gov/16198256/
(2) Health benefits of conjugated lenoliec acid (CLA) / Journal Obesity Research and Clinical Practice: https://pubmed.ncbi.nlm.nih.gov/25434907/
(3) A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef / Journal Nutrition: http://www.ncbi.nlm.nih.gov/pubmed/20219103