Valley Livestock Marketing Cooperative
Why Grass Fed Is Best...

Ruminants (sheep and cattle) are designed to survive on grass. Over the centuries they have evolved as efficient grass foragers. Where they graze, the land is rich on forage plants, the soil is rich in nutrients. The mid-western prairie, now largely plowed under, was a giant pasture grazed by millions of bison and elk. A symbiotic relationship developed between the forages, soil, and animals. Graziers have noticed that when grass is grazed closely but not excessively, the grass recovers with new growth (depending on the seasons and water supply).

Animals thrive on continuous feeding of new growth, hence the introduction of pasture rotation.

Thanks to Alan Nation, editor of The Stockman Grass Farmer, a grazier tradition has been created. We have our own conferences, web sites, and experts. The idea is even being embraced by the USDA and the Extension Service.

American graziers have recently discovered they can finish cattle and sheep on grass alone. While finishing on grass has been widely practiced in Europe and Down Under, the American beef industry has been based on the assumption that animals had to be finished on grains, preferably corn, to achieve the kind of meat the American consumer wanted. They have been told they wanted well marbled meat, meat that had visible fat strains running through it, and the meat had to have a layer of white fat on it. American graziers are discovering they can finish cattle and sheep on grass just like their Australian counterparts.

Scientist and nutritionists have discovered that grass fed meat is healthier than the grain fed meats from feedlots.

Consumers have discovered that lean, grass-fed meat is what they want, that it tastes better and is healthier than grain fed fatty meat. Whereas the commercial producers are scrambling to figure out how to artificially introduce omega three and CLA into factory raised animals, we are doing it on the farm in a totally natural way.

The publication and web sites that describe the health benefits of grass-fed are becoming more numerous every day.

The best short statement on the grass fed movement is by Jo Robinson. Her most recent book, "Pasture Perfect" (2004), is an update of her earlier "Why Grass Fed is Best" and makes for easy reading. She summarizes the health benefits, the environmental benefits, mentions the most important literature on the subject and generally provides an overview of what the grass fed movement is all about. She provides a selection of recipes especially helpful if you are attempting some of the lesser known cuts like heart, braised lamb shoulder or tongue for the first time. You can purchase "Pasture Perfect" ($14.95) at www.eatwild.com, Jo's extensive and useful website