NW and SW Project Grass Regional Grass Fed Seminar

September 16, 2006 Worthington, PA

Keynote Speaker: Dr Susan Duckett, Clemson University,

Ernest L. Corley Jr. Trustees Endowed Chair, email Dr. Ducket

“Pasture Based Beef has less Cholesterol Content than Chicken Breast!!!”

Meat from Pasture Based animals have highest levels of cancer-fighting fatty acid conjugated linoleic acid – CLA – was first isolated from grilled beef in 1987. Predominant largest fatty acid CLA is found in highest concentrations in all meat products found in fat from ruminant animals, including beef, dairy and lamb. Remarkably, CLA increases in foods cooked or processed.

CLA is found not only in meat but also in milk and milk products, said Duckett adding that some lipids – fats – in milk have beneficial health effects. People who drink skim milk can still benefit from CLAs that are found in other dairy products, such as ice cream, cheeses and yogurt. Over the past decade, CLA has been shown to be effective in suppressing stomach tumors in mice and mammary cancer in rats. In the mammary tumor study, CLA was predicted to be an effective anti-carcinogen. Research is now proving Supplementation on Forage with Oil and Grain increased Omega 6, and Omega-3 ratio due to greater intake of Omega-6 fat.

Cholesterol: Research proves that consuming Chicken breast has more Cholesterol Content than Pasture Based Beef. Consuming Pasture Based Lamb has the same amount of Cholesterol as Chicken breast.

No relation to how much fat content was found in the carcass for the good tender eating experience. “Tenderness is not due to the fat quality, but the Age of the animal and the hanging process of the carcass will determine tenderness;” “Older the animal and how long the carcass is hung (Dry aging or Wet aging; beef 14 -28 days, Lamb 5-7 days) will determine the tender factor; Duckett said.

The only complaint on Pasture Based Beef has been flavor. “Most of us where raised on corn fed beef since the 1940’s in this country, and we are all use to corn fed taste”; said Susan Duckett. “On the other hand people from New Zealand when in this country complain about our corn fed beef taste, the New Zealand people where raised on Pasture Based Beef, so again it is the taste we have eaten all our lives that we are use to.” “But the Health benefits to Pasture Based meats way overcome the taste factor.”

In conclusion:

Pasture Based Beef and Lamb is Leaner.

  • 46% reduction in total fat content

  • 2.2 g of total fat and <1 g of saturated fat per serving

Greater concentration of beneficial fatty acids.

  • Increased omega 3 percentage

  • Increased CLA and TVA percentage

Greater antioxident content.

  • Increased vitamin E and beta-carotene content

Greater B-vitamin RDA Content

  • RDA for B2 (riboflavin) recommended daily allowances

  • Females, 19-30 years= 1.1 mg/d

  • Males, 10-30 year, 1.3 mg/d

Forage Finished Beef, one 3 oz serving

  • B2 = 0.5 mg/serving or 47% of RDA

Concentrate Beef

  • B2 = 0.2 mg/serving or 22% of RDA