Why grass-fed beef?
I have a passion for grass-fed beef. It has health benefits, for ourselves and for the cattle. It has a superior texture, and as for the flavour, well, the flavour is simply incomparable.
You see, we are lucky enough to live in a country that allows a mixture of grasses, sweet clovers and wild herbs to flourish in our fields. Our succulent grass and mild climate combine to produce perfect conditions for the cattle to thrive, with a low-stress lifestyle that’s ideal for producing prime beef. The cattle that graze in our lush pastures are, quite simply, world champions.
The cattle I choose are raised in the old-fashioned, traditional way. They grow slowly at their own natural pace, grazing outdoors on that juicy grass. Winters here can get fiercely cold, so they have access to roomy barns through the worst of the weather. During this time while normal grazing isn’t possible, their diet is supplemented with hay and silage – both made from 100% grass!
…but not all cattle are grass-fed
Sadly not all cattle are so lucky. Cows are designed to eat grass – they have evolved to do so over millions of years. The problem is that, even in the UK, many are now fed on grain in industrial ‘feed lots’.
Grain-fed cattle fatten and grow much more quickly (frequently, it must be said, with the added aid of synthetic growth hormones, although these are banned in the UK). We all know that time is money. Faster growing cattle, with less land required to keep them, equals cheaper beef.
Counting the cost…
But grain doesn’t agree with the cattle. They have evolved to eat nothing but grass, and have very specialised digestive systems to enable them to do so. A grain diet doesn’t suit their stomachs, so they are usually fed routine antibiotics to stop them getting ill. This contributes to increased antibiotic resistance around the world – bad news for the animals, and bad news for us.
Grain-fed beef also comes at a cost in terms of texture and flavour. If the cattle aren’t roaming in open fields they don’t build muscle tone, which means soft, flabby meat. They grow so fast that the flavour is undeveloped and one-dimensional, and they are butchered at a younger age so the meat has no time to develop a full, rich, beefiness.
Adding-up the value…
On the other hand grass-fed beef eats better, tastes better and is better for us!
All red meat is good for you – it’s full of iron, protein and B vitamins. But grass-fed meat is even healthier. It’s more nutrient-rich and lower in fat than grain-fed meat, but has a higher concentration of healthy omega 3 – one of the ‘good’ fats we are always being told to eat more of. Grass-fed meat also contains higher levels of vitamins A and E, zinc, potassium and phosphorus – all essential for our good health.
British grass-fed beef tops the taste test
Over the last two years, I have cooked and tasted premium beef from all over the world – including Kobi, Wagyu, Argentinian – and run taste tests alongside my own beef. I’m looking for one thing – flavour. I may be biased, but I can say hand on heart that my beef has come out top in every one of these tests.
Our unique grass-fed beef is fuller, richer, deeper in flavour – just somehow beefier – than any other kind across the globe. I wouldn’t choose anything less than the best grass-fed beef for Donald Russell, and neither should you. You deserve the best beef money can buy!