Grain fattening vs Grass fattening: everything you need to know about “old” and “new” meat

The difference between herbal and grain fattening

The culture of consumption is developing very rapidly, but this applies only to those who can afford it financially, trying new products. Stretching hypermarkets “Ribai at such and such a price”, constant reviews / comments on steak houses, master classes on cooking steaks, all this has as its goal – to promote the Western culture of “stakeholder” in the masses.

We have other names for cuts, a slightly different way of cutting. And on an industrial scale it will prevail, because GOSTs are for cutting, and because the main goal is to feed the people.

And the meat supply culture, which has been present in North and South America, Europe, Australia and New Zealand for decades, and which is common for residents of these parts of the world, is still perceived as a premium segment. Of course, local private farmers are trying to offer a domestic alternative, according to the Western pattern, but not all of this is obtained.

Ribeye steak, Striploin steak (he also steak “New York”) and obtained from Tenderloin steaks “Fillet-Mignon”, “Chateaubriand” and “Tornedos” – these are the most common classic premium steaks. Steaks Top Blade, Ramp, Plate, Screw are an alternative to the classics. These relatively soft parts are “found” in cuts, usually sent to industrial processing.

Recently, to further popularize the consumption of beef in the West, the latter began to pay special attention and promote to the masses as a more budget option for steaks (these steaks may require more manipulation before cooking to get soft and tasty), which in turn resolves the question of attracting more people to restaurants.

Beef produced by many countries, but the most “steak” in the world are the USA and Australia. Unfortunately, the steak houses of Russia, the importation of beef for steaks from these countries is limited in connection with the use of hormonal preparations banned in our country when growing livestock.

So why not stop using growth hormones, you ask? The answer lies precisely in the goal that needs to be obtained, and the difference between herbal and grain fattening will be visible and understandable there.

Traditionally, the whole beef was herb fattening, but we turned everything completely upside down. Today, almost all beef stall.

Grain fattening against grain
Herbal fattening against the grain

75 years ago steers went to slaughter at the age of 4-5 years. Today the bull-calves grow so fast on the grain that they can be sent to slaughter at the age of 14-16 months. All the cattle spend their first months of life on the pasture, where they graze on the grass. But then they are transferred to the stalls, and they begin to feed the grain, where they are fattened – “bring” to the required condition, i.e. he “fat” to the required degree of marbling.

You can not take only a born calf weighing 36 kg and bring it to 540 kg almost a year on the grass. Such unnaturally fast weight gain is achieved through a huge amount of grain, supplements on soy protein, antibiotics and other medicines, including growth hormones.

The transition from grass to grain makes economic sense, but, in turn, seriously destroys the digestive system of the animal. It can actually kill the bull, if not done gradually, and if the animal is not constantly supplied with antibiotics.

The transition to grain is not only unnatural and dangerous for cows. It also has absolute medical implications for us, and it’s true whether we eat or not their meat.

As we already know, beef from the fattener would have been impossible, had it not been for the routine and consistent feeding of the animal with antibiotics. Over time, this leads directly and adamantly to the development of bacteria that can resist antibiotics. In turn, antibiotics become ineffective in the case of the appearance of these “superbugs” in humans.

What is more nutritious?

Omega fatty acids

We are already accustomed to hearing about the beneficial properties of Omega fats. But this is not so simple.

Consumption of Omega-6 and Omega-3 should occur in a proportion of 1: 1 to 4: 1. In this respect, many people may have an imbalance, for example, 15: 1.

Therefore, in order to maintain a balance of biologically active substances, Omega-3 and Omega-6 should be consumed in certain proportions, while a reduction in Omega-6 consumption will reduce the risk of inflammation in the body.

© Shutterstock
© Shutterstock

Beef herbal fattening contains Omega fats in an ideal ratio. And when livestock is transferred from grass to grain, it immediately begins to lose the accumulated reserves of Omega-3. As a result, beef herb fattening contains 2 times more Omega-3 than grain grain fattening. Of course, you could compensate for the excess Omega-6, usually obtained from grain-fed beef, vitamins or other foods rich in Omega-3, for example, fatty fish, or you can trust the nature that has calculated everything for you, and simply eat the beef of the herb fattening with its ideal ratio.

Vitamins, minerals and linoleic acid

In addition to the high content of Omega-3, the micronutrient benefits of beef grown on grass are not limited to fats. It contains such necessary things as beta carotene, energy boosters, B vitamins, about 4 times more vitamin E … and how not to mention the popular magnesium, calcium and selenium. And if you have not “sold” the beef of grass fattening, conjugated linoleic acid will sweeten the pill.

A large number of animal and human studies have been conducted to determine the effect of linoleic acid and its ability to fight disease.

Linoleic acid can be considered a strong human assistant in the fight against cancer, asthma, cardiovascular diseases, high blood pressure, cholesterol, osteoporosis, food allergies.

And more good news for athletes, linoleic acid has shown excellent results in reducing fat deposits in the body and increasing in the growth of dry muscle mass. Since linoleic acid is not produced by the human body, you can get it only from high-quality products – sources of nutrients such as herb fattening beef.

What’s tastier?

For all that, many of us still think that grain-fed beef has high nutritional properties, but it’s not. Yes, the result is a huge cut of marble, but it’s just saturated fats that can not be cut. Herbal fattening also contains less external and internal fat.

© Shutterstock
© Shutterstock

The high content of Omega-3 and other various fatty acids, vitamins and minerals is certainly a nutritional advantage of beef fattening, but all this is at the expense of its culinary properties. All these differences contribute to the flavor and aromatic qualities of the herb fattening beef, which some people may not like.

Another possible disadvantage is the size of cuts and steaks. Accustomed connoisseurs of huge grain fattening steaks may not appreciate small-sized “herbal” steaks. But usually these feelings appear in people who live in a country accustomed to the beef of grain fattening.

And, in contrast to cattle raised in stalls, pasture animals move. This exercise keeps the muscles in a tone, as a result there is a possibility that the beef will be harder to chew, which many will not like.

Beef herbal fattening, for the most part, does not give the feeling of melting in the mouth, which modern meat eaters so appreciate.

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