WHOLESOME ACRES MARKET

Lower in Fat & Calories - Switching to grass fed beef from conventional feedlot beef can save you 17,733 calories per year-without requiring any willpower or change in your eating habits.

 Higher in Omega 3 - These are good fats that play a vital role in every cell in your body; essential for brain function too.

 Higher in CLA (Conjugated Linoleic Acid)- Another good fat,
a good defense against many types of cancer. One serving of grass fed beef may reduce your chance of cancer by 60 percent.

 Higher in Vitamin A -The meat from grass fed animals has more Vitamin A than feedlot raised animals. Rather than taking a supplement that you would have to try to absorb, as your body rejects it by flushing it out of your system. Your body readily absorbs the Vitamin A that it receives from the delicious cuts of grass fed beef.

 Higher in Vitamin E - The meat from grass fed cattle has been shown to be as much as four times higher in Vitamin E than feedlot cattle. This antioxidant is very important because it can reduce your risk for cardiovascular disease. With grass fed beef the Vitamin E is readily absorbed, unlike some supplements that are just flushed out of the system.

 No Antibiotics are Used - Cattle were not meant to eat a diet of grain; therefore they are given antibiotics in the feedlots to treat “subacute acidosis”. After eating this type of meat for a period of time, your body becomes susceptible to the bacteria that these medications were meant to treat.

No Growth Hormones or Steroids Used - It is important for cattle to grow at their own rate, as nature intended. Some grow faster than others and that’s okay. Feeding grain and growth hormones makes more money, because cattle gain weight faster, and can be butchered at a younger age. Did you know that growth hormones used in cattle, have been linked to cancer?

 Never Fed Animal By-Products - According to some studies, it has been shown that some conventional producers have done many things to further cut costs of feeding cattle. Some producers have fed what is called “by-product feedstuff” such as restaurant garbage, stale bread, poultry feathers, and snack foods. According to Jo Robinson of Eat Wild, it seems until 1997, U.S. cattle were also being fed meat that had been trimmed from other cattle, in effect turning “herbivores into carnivores”. This unnatural practice is believed to be the underlying cause of BSE or “mad cow” disease.

1. Don’t Overcook.

• Grassfed cuts are inherently leaner and require about 30% less cooking time than their grain fed counterparts.
• Reduce the cooking temperature 50 degrees to around 275 degrees.
• For grilling, medium to medium rare is ideal. For well done beef eaters, choose an alternate cooking method.