Grass Fed or Pastured Beef

According to a joint study between the USDA and researchers at Clemson University in South Carolina (Journal of Animal Science, June 2009), beeves raised on pasture are:  1) lower in total fat, 2) lower in saturated fats linked to heart disease, 3) higher in beta-carotene, 4) higher in vitamin E, 5) higher in calcium, magnesium and potassium, 6) higher in the B vitamins thiamin and riboflavin, 7) higher in total omega 3 fatty acids, 8) display a healthier ratio of omega 6 to omega 3 fatty acids, 9) higher in Conjugated Linoleic Acid (CLA), a potential cancer fighter, and 10) higher in vaccenic acid which can be converted to CLA.  Science documents the health positive benefits of pastured beef.

Sense The 5 Star Difference

•   See the creamy tinged fat and tighter cells
•   Feel the silky smooth texture of the ground beef when squeezed through the fingers
•   Smell the rich full aroma
•   Taste the deep earthy flavor
•   Hear – “Hmmmm, so good”