Forget everything you think you know about beef. That it’s high in saturated fat. That the best cuts are marbleized with fat. That it’s a splurge food. That it increases your risk for certain diseases.
It turns out that a lot of these issues are triggered by an unnatural pH in a cow’s first stomach. The fermentation chamber that initiates what will ultimately be the critical balance of fatty acids, amino acids, vitamins and enzymes that are essential for human nutrition, the first stomach must be healthy in order for an animal to produce healthy meat.
Forage-grazing animals have a healthy, highly-functioning pH of 7, which allows for an abundance of the essential fermentation bacteria that create high levels of CLA, omega-3s, branch-chain amino acids, vitamins and digestive enzymes. But even a small amount of grain can throw all this off: just 30 days on a grain diet can offset 200 days of grazing chemistry.
For almost all of human history, there was only one way to raise animals: off the surrounding land. Cattle spent their lives years grazing on the indigenous goodness of local grasses to grow into strong, fully developed adults. Other grazing animals like goats, sheep and bison lived the same way—known as ruminants, these animals are designed to eat the grasses, plants and shrubs that grow naturally. Ranchers knew this and nurtured soil, water and plants for pastures that were alive with the high-quality grasses and legumes essential for healthy animal growth. Free to roam these lush, green pastures, animals were healthy and their resulting meat was lean, nutritious and rich in flavor.
Today the reality is far different.