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Compared with feedlot meat, meat from grass-fed cows, bison, lamb, and goats is much more nutritious: It has less total fat, saturated fat, and calories. (Get this: grass-fed beef can have the same amount of fat as skinless chicken breast, wild deer, or elk!) It also contains more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats—including anti-inflammatory omega-3 fatty acids and conjugated linoleic acid, or CLA, which has fat-burning properties and may be a potent cancer fighter.
Some studies suggest that opting for grass-fed meat also may lower your risk of acquiring foodborne illnesses, such as infection from Campylobacter and E. coli bacteria.
Using less grain in meat production also helps the environment in numerous ways, says author Jo Robinson in Why Grassfed Is Best. It eliminates the fertilizers and herbicides used to grow large amounts of corn that are fed to cattle. It also eliminates the oil and natural gas used in the mowers and combines that harvest the grain and in the vehicles that ship it to feed lots.
But what about taste? Many think grass-fed meat tastes earthier and more flavorful. These recipes will let you be the judge.