Grass-Fed Beef

If you enjoy eating beef, you don’t have to give up eating it, but you may or may not be aware that there is a difference between grass-fed and non-grass-fed ones. When veganism and vegetarianism became the rage, and animal protein became black-listed as unhealthy, I panicked just a little. I love beef, so giving it up entirely or replacing them with lab-created, alternative versions is unrealistic and non-appetizing to me, even in the name of “healthier meat options,” so I opt for grass-fed beef instead.

Antibiotics in Regular Beef

Antibiotics can be found in regular meat cuts in supermarkets across the United States. They are used to feed animals to help prevent disease and speed up growth, but this can cause serious problems for humans. Research links that excessive use of antibiotics in farm animals creates superbugs and infections that become resistant to the antibiotics and, in some instances, may contribute to skin infections like MRSA and other health issues such as sepsis and pneumonia.

Benefits of Grass-Fed Beef

Grass-fed beef is an excellent source of conjugated linoleic acid (CLA), a powerful fatty acid that helps build muscle, promotes weight loss, omega-3 fatty acids, and vitamins A and E. If one of your health goals is to build lean muscle, grass-fed beef is the choice for quality protein.

Kitchen Creativity

The wonderful thing about beef is there are plenty of options when it comes to cooking them. Whether you want to grill, sear, broil, or stew beef, herbs and spices can help enhance their flavors. Dry rubs or marinades work well to help tenderize cuts that tend to be a little tougher than fillets mignons.