Generally speaking, health-conscious Americans are always on the lookout for ways of improving their diet so they can live longer, feel better and do more. One of the newer pieces of diet advice that is currently sweeping the planet is to eat more meat from grass-fed cattle, as opposed to the more common, mass-produced technique of feeding cattle on cheaper, less space-intense, cereal grains. Buying elk steaks online is one way to ensure you are eating meat from animals that have been raised on acres of pasture land.
The logic behind this is that humans, as a species, have not yet evolved the dietary machinery to effectively metabolize and utilize complex carbohydrates and saturated fats. We are still processing food in the same way as our Paleolithic Age ancestors, who lived on what they could find and not what they could farm.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
This is important because the ratio of omega-6 PUFAs to omega-3 is far too high (20 to 1) in grain-fed cattle, whereas it is a healthy 3 to 1 in cattle that have been raised on a pasture. Omega-3 fatty acids are important for general cellular health as well as in the prevention and treatment of coronary artery disease, cancer, hypertension, arthritis and other immune system disorders. Because these PUFAs cannot be manufactured within the body, they must be consumed in the diet.
Cattle fed on grass are also more lean than their cereal-consuming counterparts. Compared to their Fruit Loop-munching cousins, pasture fet cows also have a 7% total fatty acid content, compared to a scant 1% in grain-fed creatures.
Sheep, cows and deer can take the nutrients in grass and make them palatable and digestible for human consumption. Human metabolism lacks the necessary enzymes. Eating meat from these helpful animals helps ensure we get the widest selection of nutrients that we require, not just to stay alive, but to live healthily, productively and happily.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Elk meat is high in protein and low in fat and cholesterol. It has a deep, dark red color. It has a strong, pleasant, taste reminiscent of beef. Tender by nature, it is not even necessary to marinate elk meet to make it easier to chew.
The logic behind this is that humans, as a species, have not yet evolved the dietary machinery to effectively metabolize and utilize complex carbohydrates and saturated fats. We are still processing food in the same way as our Paleolithic Age ancestors, who lived on what they could find and not what they could farm.
It turns out that what the meat-producing animal eats is important. Pasture- or grass-fed animals make better meat than their grain-fed cousins. There are compelling health, ethical and environmental arguments in favor of the pasture-raised option. While the protein composition of meat is genetically determined and does not vary depending on the diet of the consumer, the polyunsaturated fatty acid (PUFA) component depends on what the animal is fed.
This is important because the ratio of omega-6 PUFAs to omega-3 is far too high (20 to 1) in grain-fed cattle, whereas it is a healthy 3 to 1 in cattle that have been raised on a pasture. Omega-3 fatty acids are important for general cellular health as well as in the prevention and treatment of coronary artery disease, cancer, hypertension, arthritis and other immune system disorders. Because these PUFAs cannot be manufactured within the body, they must be consumed in the diet.
Cattle fed on grass are also more lean than their cereal-consuming counterparts. Compared to their Fruit Loop-munching cousins, pasture fet cows also have a 7% total fatty acid content, compared to a scant 1% in grain-fed creatures.
Sheep, cows and deer can take the nutrients in grass and make them palatable and digestible for human consumption. Human metabolism lacks the necessary enzymes. Eating meat from these helpful animals helps ensure we get the widest selection of nutrients that we require, not just to stay alive, but to live healthily, productively and happily.
The whole grass vs grain vibe has an ethical angle, as well. It takes a lot of acreage to plant enough grass to support the dietary habits of grass-fed cattle. Grain-fed beef can be crammed into smaller spaces called confined animal feed lots (CAFO). Grain-fed cattle are also subject to more bacterial infections than their counterparts who are raised on lush, green pastures. True. A hamburger made from infected beef can actually kill you.
Elk meat is high in protein and low in fat and cholesterol. It has a deep, dark red color. It has a strong, pleasant, taste reminiscent of beef. Tender by nature, it is not even necessary to marinate elk meet to make it easier to chew.
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