The Principles of Flavor Behind Buying Pasture-fed Animal Products

You are what you eat, or so the saying goes. However, when it comes to animal products, the consumer is often convinced of the opposite. Milk and meat would taste and feel the same no matter what you feed the animals. Right?

Wrong.

Pasture-raised animals are often allowed to roam and graze in a similar way to their wild ancestors, occasionally only eating supplementary food during winter. Due to this significant difference in diet and lifestyle, the physical composition of the animal also changes, thus affecting the texture, flavor, and nutritional content that it produces.

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Image source: humaneitarian.org

One challenge though for pasture-raised beef is that it has less overall fat compared to grain-fed beef. Still, pasture-raised meat is full of fat-soluble vitamins and CLA that helps build muscle and protects against cancer. Moreover, it is possible to get good, juicy grass-fed steaks when the right breed is used.

Other differences include the absence of antibiotics and hormones in pasture-raised animals. The regular use of antibiotics in factory farm facilities is made necessary due to the intensive nature of factory farm facilities. These substances in such concentrations could alter the quality of the meat and milk and may even be present in potentially harmful numbers due to bioaccumulation. In pastures, the use of medication is kept to a minimum and restricted to only when an animal is actually sick.

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Image source: americangrassfedbeef.com

Another key difference is often in the condition of the tissues of the animal. Pasture-raised animals are often better exercised and thus, have tougher meats if cooked well-done.

Geoffrey Morell promotes healthy eating through the P.A. Bowen Farmstead, which provides high-quality pasture-raised meat and dairy products to consumers. Visit this website for more information on his work on the farmstead.

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