I usually recommend fish and poultry as preferred sources of animal protein. However, most people enjoy beef every now and then, and organic beef is an excellent choice. Certified organic beef cattle are reared under the most stringent guidelines. They have continuous access to the outdoors, and the grasses and grains they eat are free of pesticides. And, unlike most of the cattle in the US, they are never given growth hormones to fatten them up or antibiotics to prevent disease.
The meat from organically raised cattle—especially those that are exclusively grass-fed—is much leaner than that of feedlot cattle, and it has less saturated fat and more heart-healthy omega-3 fatty acids. Grass contains more omega-3s than the corn typically given to feedlot animals, so cattle that graze or eat hay or grass silage naturally have more of these beneficial fats. In addition, organic beef is a good source of conjugated linoleic acid (CLA), a fat that promotes overall health and the maintenance of healthy weight.
Organic beef is also safer. A feedlot is not the cleanest place, so feedlot cattle are more susceptible to disease. Couple that with the unnatural diet these animals are fed and the manner in which meat is processed, and you’ve got a breeding ground for bacteria.
Certified organic beef is a little pricier, but well worth it. Look for it in your health food store, or have it delivered directly to your home.
