Mama’s Monday Favorite: Eel River Organic and Grass fed Beef

I love meat, especially when it is organic and grass fed.

After a long week working, I love to indulge in a nice juicy steak. But after watching Food, Inc. several months ago, I was faced with a decision, either switch to organic, grass fed beef or stop eating meat. Since not eating meat is what I consider a miserable option, I did the next best thing. Switch to organic, grass fed beef.

After recovering from sticker shock of the price (remember my $80 Thanksgiving turkey?), I decided to give it a go. I noticed that the color of Eel River Organic Beef is much more red and the ‘redness’ is not caused by spraying the meat with a red dye. (Spraying meat with a red dye is a common used practice that most butchers engage in). Organic and grass fed beef has less fat than their feed lot counterparts. This is an added bonus because it will decrease the time I need to spend worrying about the size of my waistline.

I really liked the taste of the meat. Organic beef tastes more fresh and was more tender. I can definitely tell the difference between organic and non-organic beef.

Nutritionally speaking, organic and Grass fed Beef has two to four times more omega-3 fatty acids than meat from grain-fed animals. Organic and grass fed beef also contains from three to five times more CLA than products from animals fed conventional diets.

Still not convinced that you should try organic and grass fed beef? Maybe the ‘fat’ statistics will seal the deal.

• Meat from grass-fed cattle is lower in total fat than feedlot-raised animals.
• Research shows that lean beef actually lowers your “bad” LDL cholesterol levels.
• Typical annual consumption of beef per person is 66.5 pounds.
• Switching to lean grass-fed beef will save you 17,733 calories a year. If all Americans switched to grass-fed meat, our national epidemic of obesity might diminish.

- Mama