No antibiotics: If the cattle is being fed on corn for too long (ruminants can’t digest it properly and this causes liver damage etc usually in 150-200 days).
Do you have proof of this? The liver is taxed because of the excess fat the animals are carrying. If ruminants can’t digest grain properly, why are they usually 2.5 times more efficient in gaining weight on grain than they are on grass?
For grass fed beef, it must say:
Grass-finished - all cattle is initially grass fed and then stuffed with the corn and animal fat for 3 months to fatten it up. Grass-finished means it ate grass from start to finish.
Big sign of Grass fed beef is that it’s a lot tougher than regular because of the decreased fat content.
Unless the USDA just came out with some new guidelines - there is absolutely nothing a label “must say”. This is the problem with the niche grass-fed beef industry: There are no rules by which the consumer can feel reasonably safe that they are indeed getting what they are paying for.
As a lifter you probably know this but i’ll point it out… excess of simple carbs makes you fat (the corn is ground into flakes for easier digestion raising its GI like rolled oats vs steel cut)
My understanding of this is based on my reading of “The Omnivores Dilemma” by Michael Pollan, who did take the pains to go to a farm and talk to the owners at a Kansas cattle farm.
It’s not that the cattle cannot digest the grains, it more of the issue of that a ruminants digestive pouch is pH neutral rather than acidic like ours, and a large quantity of grains makes for an imbalance causing toxicity.
with respect to the grass-fed beef issue, i was just pointing out that companies with truly grass-finished meat tend to highlight the fact (marketing whores…lol) because the term grass-fed as you pointed out has very lax standards. [/quote]
You don’t want to get into this with RJ. He is a former cowboy, has a degree in this stuff and works as a consultant/bean counter to cattle ranchers. He knows the ins and outs of the industry.