[QUOTE="Anna C, post: 72928, member: 2846. So how much better is it, especially on the health aspect? I believe it's better, but I need a little convincing. 1% better? 50% better?[/QUOTE]
A few years back getting immersed into the paleo thing I popped in to my local butchers to ask: 'is your beef grass fed'?
The reply, as he rolled his eyes in disbelief and bewilderment, or a wtf face, was 'well course they eat grass, they're f**king coos'! That's not a typo, just Scottish vernacular. Much guffawing and cajoling followed mocking my apparent total lack of knowledge of farm yard animals. Cows in the uk are indeed grass fed for the most part. They are beefed up with grain before they go to market for selling and slaughtering as it makes them bigger but the grain alters the omega 3 to 6 fat ratio, inflaming the hardy beasts. Also there is a reduction of cla fat quota too. Also with our climate, they are fed dried spillage during winter. There are farms where the cows are 100% grass fed and they are marketed as grass fed with a price tag to match. Without actually knowing the real difference, there is a distinct difference in colour, grass fed is more a deep purple flesh. But this is is in the uk. Your cattle raised on grain in those massive farms with no natural food stuff makes the issues of grass fed v grain fed v no meat at all more polarised, I'd think. I try to buy meat from local butchers who source from local farms, grass fed yes but not 100%. I don't know in the US if you have that general option, is it all grain v all grass?