Why Choose Grass-Fed Meat? Because If It’s In Their Feed, It’s In Our Food

Now that we have said good-bye to our damp, cold Spring, we can look forward to warmer Summertime activities. Whether you enjoy walking the beach, swimming, sailing, lawn games, tennis, or just “lounging around in the sun” with family and friends, food becomes part of the equation. Nature’s fresh air and sunshine nourishes our souls, but we also need to nourish our bodies. Please remember to drink water on those hot, summer days, to keep your immune system functioning optimally and that alcoholic beverages, although liquid, actually dehydrate our bodies.

Eva’s Farm, an organic butcher shop, has asked me to offer a free lecture on the benefits of grass-fed meats . . . so I’ll be at their shop located at 15 Enon Street, North Beverly, Massachusetts on Wednesday, July 26 from 6 to 7 pm. Please be sure to join me!


Although I regularly purchase grass-fed meats, I was never really aware of how grass-fed meats or poultry impact our health and well-being, or how to best prepare and cook grass-fed meats. I have heard people describe grass-fed meats as “tough to eat,” “tasting different,” and wondering “why the meat’s fat is yellow?” To be honest, I have had some of the same questions.

My hope it that this article will encourage you to give grass-fed meat a try . . . after all, we are only one step away from how we choose to treat and feed our animal friends.

Choosing grass-fed meats significantly affects several areas of our food intake.

Grass-fed meats contain:

  1. More non-inflammatory Omega 3 fatty acids.
  2. Less inflammatory Omega 6 fatty acids.
  3. Better ratio of Omega 6 to Omega 3 fatty acids
  4. Less total fat
  5. Fewer calories
  6. More anti-oxidants
  7. More Vitamin E, calcium, magnesium, and potassium.

Because grass-fed meats contain less fat, they also cook faster.

Grass-fed meats . . .

  • Cook at a lower temperature. Reliably sourced grass-fed meats should be cooked between 120 to 1400 F (www.eatwild.com offers a yellow “Don’t Overdo It!” magnet with cooking times for all types of grass-fed meats and poultry)
  • Cook for a shorter period of time
  • When being grilled, use a meat thermometer or cook your meat off to the side

There are several options for tenderizing grass-fed meats.

  • For less tender cuts of meat, use a crockpot or slow cooker
  • Hand tenderize meats with a hand-held meat tenderizer (Jaccard Meat Tenderizers are available online at www.eatwild.com)
  • Marinate your meat
  • Buy dry-aged beef
  • Wrap tightly when freezing, to avoid the formation of ice crystals



(Steve and Nancy Oswald, from the Oswald Cattle Company in Colorado, claim this is a favorite recipe for new grass-fed beef cooks.)

1-1/2 pounds of round steak
1/2 cup soy sauce
2 tbsp brown sugar
3 tbsp cooking sherry, wine or wine vinegar
2 cloves garlic, crushed
1 tsp ginger
1 tsp cornstarch
1/2 to 3/4 cup water, divided
3 to 4 cups broccoli
1 large onion, chopped
3 tbsp oil

  • Marinate Steak for 10 minutes in half of the water + soy sauce, sugar, wine, garlic, and cornstarch.
  • Drain, reserving the marinade.
  • Brown beef in skillet. Remove meat and set aside.
  • Brown broccoli and onion lightly. Add remaining water and steam until crisp and tender.
  • Return meat to skillet with marinade and simmer.
  • Serve over rice, if desired.


Robinson, Jo. Pasture Perfect: How You Can Benefit From Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals. Vashon Island Press. Vashon, Washington. 2011.

www.evasfarm.com is located at 15 Enon Street, North Beverly, MA 01915

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