Grass Fed Beef
Grass fed beef and other grass fed meats are considered by most to mean that the animals have eaten nothing but their mother's milk and fresh grass or grass-type hay from birth to harvest.
The feeding of high energy, grain-based diets to beef animals is a relatively new phenomenon. Prior to World War II, beef was primarily finished on forage, and the majority of these animals were marketed through small, community-based packing plants. After the war, with a surplus of corn, cattle and other ruminants were first confined and crowded in feed yards, producing "corn fed beef" and "fat cattle."
The most rabid concern that consumers have is against fat in their diets, and the beef industry has been very slow to respond to consumers' concerns about fat. Beef "quality" is judge upon marbling, or fat, the more fat the higher the quality. The very characteristic used to determine "quality" is the factor consumers object to most strenuously. Interest from consumers in grass fed products has been increased with concerns about "mad cow disease" or BSE; grass fed cattle have consumed nothing but forage so are thought not to have been exposed to the factors which cause BSE.
Livestock fill a critical role in a diverse farming system, and animals help to stabilize farm economies. The sustainable agriculture movement has been very successful in developing economically viable and environmentally sound alternatives to large, conventional livestock production systems.
Research indicates that about 25% of consumers are willing to pay up to twice the price for grass fed beef. Until recently, this has created a particular niche for small farmers who have been early converts to this management system; however, as the profit potential is seen, there is some increasing penetration into the market by well-financed, larger co-operatives. All niche markets are short-lived, but there are still significant barriers to entering the grass fed market by the commercial cattle industry.
When we first began raising Belted Galloways with the idea of producing natural, lean grass-fed beef and lamb, it seemed like a pipe dream, and we experienced a considerable amount of skepticism from those who have raised cattle under more traditional management systems. But others have seen the wisdom of this production system, and in particular the role that Belted Galloways might have in it. The expansion of the numbers of Belted Galloways in the central United States appears to parallel the increasing interest in grass fed beef.
Three fundamentals apply to the production of grass fed beef:
Belted Galloways are usually raised by single families on small farms. This model appears to be the ideal model for production of grass fed beef, and the natural foraging abilities of Belties would appear to suit them quite well in this environment, but a high quality product depends upon a high quality forage.
Some graziers use "Management Intensive Grazing," rotating their herds frequently between pastures. Others move their herds less frequently, but the key appears to be having pastures in a vegetative state, preventing the appearance of seed heads either grazing or mechanization. Rotational grazing like that practiced at Malabar Farm mimics natural prairie ecosystems, eliminates the risk of water contamination , and reduces the need for feeds from row crops that contribute to soil erosion and increased use of pesticides, herbicides and petroleum based fertilizers.
Several good articles on Grazing can be found at ATTRA http://www.attra.org/livestock.html and many graziers are regular readers of Stockman Grass Farmer www.StockmanGrassFarmer.com Other links can be found at the end of this discussion.
Although there are some differences of opinion, it appears that it is critical for steers to be gaining at least 1.0 lbs per day (some say up to 2.0 lbs per day) at the time they are harvested. This does not happen without proper management of forage. Belties are somewhat late maturing and it can be a challenge to get them to market weight within 20-24 months as is usually recommended, although many who have slaughtered steers at an older age report satisfactory results.
As vegetations vary, so will the taste of the beef. Forage effects flavor and one of the issues faced in marketing the beef is to prepare consumers for this variability, one not found in commodity beef since it is generally finished on a consistent diet. Many who consume grass fed beef see this variability as desirable, but in a culture where a "Big Mac" tastes the same throughout the world, the expectation of consumers must be addressed. Many consumers prefer the richer and more robust flavor, if they are prepared for it.
This creates several differences from typical commodity beef production as you will find it in your supermarket. A lot has been written about grass fed beef as a healthy choice. The following are usually given as reasons:
We can not attest to the accuracy of all that is being said, but some references and sites are included at the end of this discussion. Omega-6 is found primarily in seeds, such as grains. It exists in higher than normal concentrations in grain-fed beef. Although the ideal ratio of Omega-6 to Omega-3 for optimal health is less than 4 to 1, most Americans eat a diet estimated to be about 20 to 1.The omega-3 to omega-6 ratio in grass fed beef is similar to chicken, bison and elk. Some believe that CLA may be helpful in cancer prevention. Levels of beta carotene and Vitamin E are also higher.
Because of the higher amounts of chlorophyll which produces beta carotene which the animals consume, the fat will be yellow, as contrasted with the white fat of commercial cattle. Although some will be surprised by the color, it reflects increased amounts of healthy nutrients.
Here is what some scientists say about grass fed beef: http://gristmill.grist.org/story/2006/3/7/182545/5092
Animal fat is a grass finished system will appear more yellow because of the increased amounts of beta carotene from the chlorophyll which is consumed. Many chefs prefer this because it becomes clear upon cooking, but white fat is what is expected by consumers unless they understand the reason for the difference.
The economic advantages of grass fed production are realized through direct marketing of the beef. Grass fed cattle are not sale barn animals and will be discounted if marketed through the commodity beef markets. Producers must be aware that if they choose to eliminate the middle man, they must provide those services themselves, and not everyone is well suited to it. For more information on marketing grass fed beef, click on the "Small Farm Mkt" tab on the left hand side of this page.
Although Belties are excellent foragers, not all cattle, including Belties, do well in a forage-based management system, increasing emphasis is being placed on genetics in grass fed management systems. In the commercial cattle industry, emphasis has been on Expected Progeny Differences (EPDs), but because EPDs focused primarily on performance, many believe this emphasis resulted in a cow herd that is too heterogenous and too over-sized for efficient production in a grass based environment.
Consensus is increasing that a frame size of 3-4 with a finished steer of about 1050-1200 lbs is desirable. With a combination of a smaller frame size and excellent foraging, Belties would seem to be just about ideal. Unfortunately, Belties have been lacking in production and performance data since their potential in beef production is only recently being discovered.
At Malabar Farm and Blossom Ridge Farm we have been involved in bull testing and performance record keeping since we began, and our focus has always been to develop seed stock animals that are efficient producers of high quality beef on forage alone. For a hisotry of our bull testing, click on the tab "A Lot of Bull" on the left hand side of this page.
Since grass finished beef is lower in fat, some differences in cooking are important. Over-cooking our meat can result in an unsatisfactory eating experience. Research does indicate that in addition to the genetics of the animal, when the beef carcass is aged 3 weeks, the degree of tenderness beween grass fed and grain fed beef is virtually indistinguishable. (See cooking hints by clicking on the "Butcher Shop" tab on the left hand side of this page.)
In addition, our during recent bull tests we have included efforts to identify strains within our herd which carry the "tenderness genes." We believe that Malabar Farm and Blossom Ridge Farm are the only Belted Galloway farms where all of the bulls used in the breeding, have been tested positive for the tenderness gene.
Some believe that the best part of grass feeding cattle is in the reduction of the chance of bacteria and disease. Feedlot cattle are crowded, increasing the risk of spreading disease. Becaue of that, their diet is often supplemented with low doses of antibiotics. Maintaining cattle on pasture reduces the risk of disease.
Were all of the above not enough, the small farm, small herd, single family production of cattle allows for the careful husbandry of the herd. Without exception, we have found Beltie breeders to follow this definition of a small farm, and most are very committed to the humane and ethical treatment of their animals.
Some problems remain:
The above must be addressed to satisfy the demand of the consumer. In the future it will be increasingly important within the Belted Galloway genetic base to identify those strains of animals which do best in the environment provided by the breeder, whichever management system he or she chooses to use.
Links:
http://www.csuchico.edu/agr/grassfedbeef/mission.html
http://www.cnr.uidaho.edu/range456/hot-topics/Grass-fed-beef.htm
http://www.attra.org/livestock.html
Contacting Malabar Farm and Blossom Ridge Farm
Address: Loren A. Olson, M. D., and Doug Mortimer E-mail: Loren@BeltieFarms.com or Doug@BeltieFarms.com Phone: (641) 765-4356 Fax: (641) 765-4356
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