I've written quite a few blog entries about the various burger joints in the Twin Cities and how I'd like for them to consider sourcing locally raised, grass-fed beef for their burgers and juicy lucys. Some Twin Cities restaurants are doing that already, including
The Strip Club, the
Craftsman, and
Cafe 28.
In general, beef is a controversial subject when talking about sustainability. Studies have shown that livestock production production generates 18 percent of global green house gas emissions - that's more than transportation. Other studies have shown that it takes about 2,500 gallons of water to produce one pound of beef in the US; that's right, 2,500 gallons. For these reasons, some argue beef production simply cannot be sustainable. Others argue that it could be more sustainable if we: 1) ate a lot less of it, and 2) ate grass-fed, locally raised beef.
Today I've got some brief and interesting reading material for you if you're interested in learning more about grass-fed beef in our area.
Thousand Hills Cattle Co. is possibly the most widely sourced locally raised grass-fed beef in the Twin Cities. The Strip Club sources their beef exclusively, and it's stocked at many co-ops throughout the cities. Todd Churchill of 1000 Hills is a bonafied purveyor of grass-fed beef, and it's hard miss him in his giant cowboy hat. Kim Ode wrote a really neat piece about him this past January. Take a gander at it here. He's an interesting character, and somebody worth knowing more about.
University of Wisconsin Extension has just released a new, free publication about grass-fed beef, specifically written for consumers. The publication contains all kinds of information for the consumer about the benefits of grass-fed beef, how to cook grass-fed beef, and how to buy it. They've even included some recipes.
Here's what UW Extension has to say:
Today, most meat in the grocery store or at the local restaurant is from animals that were raised in a feedlot and fed significant amounts of grain in addition to hay and pasture. Grass-fed meat is from animals that are put “out on grass” or fed a forage diet. This allows animals to harvest their own food and dispose of their manure in the pasture. Some farmers combine the use of grains with pasture; others choose to use pastures only.
From an environmental perspective, raising animals on pasture has many benefits. High quality, healthy pastures reduce soil erosion, improve water quality (a University of Wisconsin study showed that pastures are the “best” crop for reducing runoff and erosion), increase plant diversity, and provide high quality wildlife habitat...
A variety of health benefits are associated with grass-fed meats. Grass-fed meat is leaner and lower in fat and calories than grain-fed beef. (See table with nutritional information.)
Additionally, studies have shown that grass-fed meat contains more of vitamins A and E, conjugated linoleic acids (CLA), and omega-3 fatty acids, all of which have been shown to lower cholesterol and high blood pressure, and decrease the risk of diabetes and cancer.
Nutrition information for Grass-fed Beef From UWExtension
|
| *Cattleana pasture-finished Galloway beef loin | USDA Prime Grade beef loin | USDA Choice Grade beef loin | Pork loin | Lamb loin | Chicken breast without skin | Chicken thigh without skin |
| Protein (grams) | 27 | 24 | 24 | 26 | 26 | 26 | 22 |
| Fat (grams) | 3.5 | 11.6 | 8.7 | 6.6 | 8.2 | 1.3 | 7.0 |
| Calories | 129 | 201 | 175 | 165 | 176 | 119 | 151 |
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, grass-fed beef, Minnesota]
