Pasture Production Better for the Environment, Higher in Omega-3 Fatty Acids than Conventional Beef and Milk. (March 7th, 2006)

"When you eat grass-fed meat, you're getting beef with benefits," said report author Dr. Kate Clancy, a nutritionist and senior scientist in the Food and Environment Program at UCS. "There are no losers in producing cattle entirely on pasture. Farmers win, consumers win, the environment wins, and even the cattle win."

The Union of Concerned Scientists today released the first comprehensive study that confirms that beef and milk from animals raised entirely on pasture have higher levels than conventionally raised beef and dairy cattle of beneficial fats that may prevent heart disease and strengthen the immune system. The study also shows that grass-fed meat is often leaner than most supermarket beef, and raising cattle on grass can reduce water pollution and the risk of antibiotic-resistant diseases.

Greener Pastures: How Grass-fed Beef and Milk Contribute to Healthy Eating is the first study to synthesize the findings of virtually every English-language study (25 were chosen for analysis) comparing the amounts of total fats, saturated fats, omega-3 fatty acids, and conjugated linoleic acid (CLA) in both pasture-raised and conventionally raised beef and dairy cattle.  The report also combines analyses on the nutrition, environmental, and public health benefits of grass-based farming techniques.

The report found that grass-fed beef and milk contain higher levels of omega-3 fatty acids, the so-called beneficial fats. Grass-fed milk tends to be higher in an omega-3 fatty acid called alpha-linolenic acid (ALA) that scientists have demonstrated reduces the risk of heart disease. Both grass-fed milk and ground beef are also higher in CLA, a fatty acid shown in animal studies to protect against cancer. While the levels found are relatively small on a per serving basis, they may be beneficial and merit further research.