The review, written by three Chico State professors and UC Cooperative Extension livestock advisors Glenn Nader and Stephanie Larson, says the diet of exclusively grass gives beef a higher amount of Vitamin A and E precursors, boosts cancer-fighting antioxidants and reduces overall fat content.
"However, consumers should be aware that the differences in (fatty acid) content will also give grass-fed beef a distinct grass flavor and unique cooking qualities," the researchers wrote
In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content. However, the slight changes in taste and appearance may be well worth getting used to.
Along with improved nutrients and lower fat in grass-fed beef, the product has a healthier lipid profile than its conventional counterpart. Health professionals worldwide recommend reduced consumption of saturated fat, trans fat and cholesterol. Grass-fed beef helps consumers meet the recommendation.
Raising cattle on the range also results in an improved omega-3/omega-6 fatty acid ratio in the beef, the authors said. A healthy diet should consist of roughly one to four times more omega-6 fatty acids than omega-3 fatty acids. However, the typical American diet tends to contain 11 to 30 times more omega-6 than omega -3, a phenomenon that may be a significant factor in the rising rate of inflammatory disorders in the United States.
Cooking grass-fed beef to perfection requires a few adjustments. For example, because it is low in fat, it should be coated with extra virgin olive oil, truffle oil or another light oil to enhance flavor and improve browning. The high protein and low fat levels mean the beef will usually require 30 percent less cooking time.
More cooking instructions plus information about grass-fed beef's health benefits, niche marketing, labeling and cost of production are available on the Grass-Fed Beef Web page, developed by the UC and Chico State researchers who wrote the research review for Nutrition.