Archive for category: Food

Grass fed beef gets plenty of recognition on the Paleo diet, and rightly so. We know our ancestors would have undoubtedly eaten copious amounts of wild fed ruminants; not the sort that were shuttled in their droves into giant feed-lots, devoid of natural light and space to roam, and fed with industrialised slop made from genetically modified corn, barley and soya. But, ideology aside, what is it that actually makes grass fed beef superior to ‘modern’ grain fed beef? Is it worth paying extra for – sometimes double the price? In a short answer, yes. And here’s why…

As the demand for beef (and meat in general) rose significantly throughout the 20^th century, ‘farmers’ began to reassess their production methods with one goal in mind. Profit. These beef barons were prepared to stop at nothing to decrease the production costs of each cow, with no concern for the animals’ welfare or for the welfare of the people eating the meat; and thus, factory farming was born. There were, of course, many who still wanted to do things the right way, and a divide became apparent. As factory farming has developed throughout the years, and cheaper, nutrient void food has become more available, this divide has become significantly greater.

One reason we eschew grains on the Paleo diet (apart from lectins, gluten and phytic acid), is the distinct lack of nutrient density that they offer in comparison with whole foods. If you genetically modify these grains, the nutrient density becomes even lower; practically non-existent. When cattle are fed a diet that is so devoid of nutrients, the meat they offer is therefore much less nutritious than that of an animal fed on a natural diet. This shows in the nutritional profiles of grass fed vs grain fed meat; grass fed is significantly higher in vitamins (in particular B vitamins, vitamin E, vitamin K and vitamin B12), minerals (including magnesium, selenium, zinc and calcium), CLA and Omega 3. We’ll come on to that last one again shortly. The lifespan of the cows also plays a part in the nutrients they offer; as factory farmed cattle have a much shorter lifespan (as they are overfed and under-exercised so that they reach the slaughter house in double quick time), they do not have time to build up the nutritional profile that they should do naturally. Quite simply, unhealthy diet + overeating + lack of exercise = nutritionally depleted beef. The same formula would also mean a nutritionally depleted human as well, which isn't really much of a shock.

We've spoke about omega 3 and omega 6 before, and how it is important to maintain as close to an even ratio as possible to reduce inflammation in the body. Thanks to their diet, grass fed beef is significantly higher in omega 3 than its grain fed counterpart. On average, grass fed beef has a ratio of around 2.5/1 (omega 6:omega 3). Depending on the grasses they graze on, it can be as low as 1:1. The ratio of grain fed beef, on the other hand, can exceed 20:1.

To decrease the production time, factory farmed cows are fed artificial hormones to fatten them up more quickly. The presence of these hormones have been linked to hormone irregularities in the humans who eat a lot of grain fed beef – which is another reason to source your meat carefully.

To summarise, grass fed beef is better for you, better for the environment, better for the economy, and better for the animals themselves. It’s the way that beef should be eaten, but sadly, it is expensive. If you are limited in how much grass fed beef you can buy for financial reasons, opt for leaner cuts of meat when you buy grain fed. There will be less of an omega 3:6 imbalance as the all-round fat content is lower. Toxins are also stored in the fatty deposits of the animals, so by choosing leaner cuts you’ll minimise the toxins that you consume. If you’re completely against buying grain fed, look for cheaper cuts of meat like shin and chuck roast, and cook them slowly. Offal is a great bet too.

Do you eat grass fed (or pastured) meat? Is it important to you?

The Impact of Grass Fed Beef on the Environment

Aside from the obvious health benefits, choosing grass fed beef also has a significant impact on the environment. Regenerative farming practices, which are often used by grass fed producers, help to restore soil health, promote biodiversity, and reduce carbon emissions. When managed correctly, pasture-raised cattle can even sequester carbon in the soil through natural grazing patterns, turning farming into a solution for climate change rather than a contributor.

In contrast, factory farming operations tend to produce significant greenhouse gas emissions, pollute waterways through chemical runoff, and destroy local ecosystems by clearing land for monoculture feed crops. Supporting farms that practise rotational grazing and maintain healthy pasture ecosystems is a vote for sustainability and the long-term health of our planet.

Animal Welfare and Ethical Considerations

One of the most compelling reasons to choose grass fed beef is the improved welfare of the animals. Cattle raised on pasture are free to roam, graze, and express natural behaviours, which is a far cry from the confinement and stress found in intensive feedlot systems. Animals that are treated humanely are generally healthier and less prone to disease, reducing the need for antibiotics and other chemical interventions.

Ethical farming respects the life of the animal and provides conditions that align with nature. For many Paleo adherents, this alignment is an important part of the lifestyle — choosing food that honours both our health and the integrity of the natural world.

Decoding Labels: What to Look For

When shopping for beef, it's not always easy to know what you're getting. Terms like “grass fed,” “grass finished,” and “pasture raised” can be confusing. Ideally, you want to look for 100% grass fed and finished beef, which means the animal was raised on pasture its entire life and not switched to grain in the final stages of fattening up. “Grass fed” alone doesn’t always guarantee this, as it can still include a period of grain finishing unless explicitly stated otherwise.

In Australia, producers are increasingly transparent, and many will provide additional information on their packaging or website. Look for certifications or producer notes that mention rotational grazing, no hormones, no antibiotics, and sustainable farming practices. Better yet, buy directly from local farmers or trusted butchers who can tell you about the origin of the meat.

The Taste Difference

Many people notice a clear difference in flavour between grass fed and grain fed beef. Grass fed beef typically has a richer, more complex flavour profile, often described as slightly “gamey” or earthy. This is due to the animal’s natural diet and slower growth rate. The fat also has a different appearance — often more yellow in colour due to the higher beta-carotene content — and the meat itself is leaner and firmer.

While grain fed beef is usually softer and milder (due to higher fat marbling and rapid growth), it lacks the nutrient density and depth of flavour found in grass fed varieties. If you’re new to grass fed beef, it may take a few meals to adjust to the difference — but many find they prefer it once their palate adapts.

Cooking Tips for Grass Fed Beef

Because grass fed beef is leaner than grain fed, it can be less forgiving when overcooked. To get the most out of your grass fed cuts, consider the following tips:

• Cook low and slow: For tougher cuts like chuck, shin, or brisket, slow cooking helps break down connective tissue while preserving moisture.
• Don’t overcook steaks: Grass fed steaks are best enjoyed medium-rare to medium. Use a meat thermometer to ensure accuracy.
• Rest the meat: After cooking, let the meat rest to allow juices to redistribute evenly.
• Marinate for tenderness: A light marinade with olive oil, vinegar, and herbs can help tenderise lean cuts before cooking.

Adapting your cooking technique slightly can ensure you’re getting the most out of your investment and enjoying every bite.

Making It Work on a Budget

If the cost of grass fed beef is a concern, there are still ways to make it fit into your weekly shop. Start by prioritising quality over quantity. You may not be able to afford it every day, but even a few meals per week can make a difference. Stretch smaller amounts of beef further by combining it with lots of vegetables or using it in soups, stews, and curries.

Cheaper cuts like beef cheeks, oxtail, or liver are not only more affordable but often more nutrient-dense than prime cuts. Liver in particular is one of the most nutrient-rich foods you can eat, and grass fed liver is in a completely different league nutritionally compared to grain fed.

You can also consider buying in bulk from a local producer or butcher. Purchasing a quarter or half a cow is often significantly cheaper per kilo and gives you a variety of cuts to experiment with. Many producers also offer meat boxes or subscription services, which can help you plan meals and stay within budget.

Supporting Local and Regenerative Farms

When you choose grass fed beef, you’re often supporting small to medium-sized local farms that prioritise regenerative practices. This keeps your money within the local economy and encourages farmers to continue ethical, sustainable methods of raising livestock. Building a relationship with your local producer also gives you insight into how your food is raised — something that is completely lost when shopping from large supermarket chains.

Some farms also offer farm tours or open days, which can be a great way to connect with your food, meet the animals, and learn more about the process from paddock to plate. It’s a fantastic way to educate children about where their food comes from and to build a deeper respect for the meat you eat.

A Conscious Choice

Ultimately, grass fed beef is about more than just nutrition. It represents a return to traditional, respectful food systems — ones that care for the land, the animals, and our own health. It aligns perfectly with the principles of the Paleo diet, which champions real, whole, natural foods eaten in their most unprocessed form. While it may require a bit more effort and investment, the benefits for your body, the environment, and your conscience are well worth it.