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Meat Nutrition Facts
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Meaty nutritional facts
Beef and pork are among the most bio available proteins, containing all essential amino acids.
About half the fat in beef and pork is monounsaturated—the type of fat associated with heart health.
About half the saturated fat in beef is stearic acid, a saturated fatty acid that does not raise cholesterol and may actually help to lower it in some people.
Beef is a significant source of the amino acid L-glutamine, which helps fuel the body's absorption of nutrients.
 Beef and pork are both rich in many vitamins and minerals.
Beef is a good source of vitamin B12, essential for helping lower homocysteine, an indicator that has been associated with cardiovascular disease and also Alzheimer's disease.
Grass-fed beef and pasture-raised pork are more flavorful than meats from animals raised in confinement and goes beyond organic requirements.
| Why grass-fed, grass-finished beef?
Meat from animals fed only natural forages have from three to five times the amount of conjugated linoleic acid (CLA), shown by scientists to help reduce risk of cancer, especially breast cancer.
 100% grass-fed beef contains up to six times more omega-3 fat compared to grain-fed beef, which contains more omega-6 fats. Higher levels of omega-3 fats are associated with reduced risk of cardiovascular disease, cancer, arthritis, Alzheimer's, and even Attention Deficit Hyperactivity Disorder (ADHD). When cattle are fed grain instead of grass, most beneficial omega-3 fat is lost within two months.
Beef cattle fed only grass yield meat with better overall mineral and micronutrient profiles, including higher levels of vitamins, such as vitamin E. One study found grass-fed beef had four times the vitamin E of grain-fed beef.
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