I’m a huge proponent of grass-fed beef, from birth to market (not finished on grains). Cows, biologically, are created to graze on grass – not feast on nutrient-poor grains. Grain-fed beef is the result of large agribusinesses wanting to fatten up cows as quickly as possible, regardless of the harm it does to their health (not to mention how grain diminishes the nutritional quality of the meat consumers wind up eating!).
Another reason I love grass-fed beef is that it’s simply cleaner.
Feedlot cattle stand all day long in dirt and manure. You can imagine how much harder it is to remove all the fecal contamination given that scenario.
Pasture-raised animals are much easier to clean “because they come from small herds raised in relatively clean pastures,” according to Meat Marketing and Technology’s associate editor. Most U.S. cattle, he said, “are raised in far larger numbers in congested and typically less sanitary feed lots.”1
The E. coli Question
E. coli contamination occurs when manure from an animal comes in contact with meat in the slaughterhouse. The less manure on an animal when it enters the slaughter house, the less likely the meat will become contaminated.
Some studies show that grass-feeding (vs. grain feeding) may reduce the number and acidity of E. coli in the digestive tract of cattle.
Another study shows that E. coli from grass-fed cattle is more likely to be killed by the natural acidity of our digestive tract and therefore might be less likely to survive and make us ill. The reason for the greater persistence of E. coli from grain-fed cattle, the researchers speculated, is that feeding grain to cattle makes their digestive tracts abnormally acidic. Over time, the E. coli in their systems become acclimated to this acid environment. When we ingest them, a high percentage will survive the acid shock of our digestive juices. By contrast, few E. coli from grass-fed cattle will survive because they have not become acid-resistant.2
Science and the Senate: HR 2749
Time after time, scientific evidence proves that it’s industrialized animals that spread E.Coli 0157:H7 and Salmonella. Let’s hope that the senate, who will soon be voting on HR 2749 – the so-called Food Safety Enhancement Act – take these types of facts into consideration.
1“The Future of Food Safety,” by Joshua Lipsky. Meat Marketing and Technology, April 2001
2 Russell and Diez-Gonzalez (Microbes Infect 2, No. 1 (2000): 45-53.)