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Grass-fed vs Grass-finished

8/3/2018

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Cruising down the meat department on your grocery runs, you may have noticed beef that’s labeled “grass-fed” and others that say “grass-finished”. If you’ve always wondered what the difference is, you’re in luck!
Grass-fed means that the cows started on grass but didn’t eat grass exclusively their entire lives. This is sometimes referred to as “grain-finished”. Typically, they’re brought indoors and fed grains (soy and corn) for the last 3 months of their lives before slaughter. The two reasons for doing this are 1) grass may not grow year-round in the region the livestock live and 2) feeding grains makes the cows gain more weight faster, which means more money for farmers. The grain feed may contain GMOs.

Grass-finished means that the cows ate nothing but grass their entire lives. There isn’t a lot of room for this type of process in North America, so you may find that grass-finished beef is sourced from Australia or New Zealand where grass is more plentiful and grows all year. Grass-finished beef takes longer to produce and yields less, so it’s usually priced higher that other options. There are some key differences to grass-finished beef though. Grass-finished is:

• Higher in Omega-3 fatty acids than other types of beef
• Higher in CLA (conjugated linoleic acid) which may have cancer-fighting properties
• 3.5% higher in Vitamin E than grass-fed beef
• Known for having a distinctly different taste

All this being said, grass-fed and grass-finished still offer more vitamins and fatty acids than standard grain-fed beef and contain less fat. And all beef contains natural sources of essential nutrients such as iron, protein, zinc, and omega-3 fatty acids.

SOURCES
https://www.grillbeast.com/blog/the-great-grill-debate/a-look-at-the-grain-finished-vs-grass-finished-beef-debate/

https://www.beefboard.org/news/files/factsheets/grass-finished-beef.pdf

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Photo by Celia Sun on Unsplash

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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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