Grass-Fed Ground Beef
Typical grocery store beef, sometimes called commodity beef, is mass-produced. The cuts of beef mostly come from grain-fed cattle, recently confined in a crowded feedlot. Primal cuts (i.e. rib, loin, round) are divided into smaller, fabricated sections, and wrapped for individual sale. Some meat has been “hot-blasted,” - or treated with an ammonia solution to kill bacteria and wash off traces of dirt and blood. Then, the meat is gassed with carbon monoxide, which reacts with myoglobin in the meat to brighten the color of aging cuts.*
Sanchez Ranch grass-fed Angus beef offers the finest naturally-raised beef in the Sierras. The herd is grass-fed and finished on an alfalfa diet for 70 days. Then, the cattle are aged for 10 days. Ground beef from grass-fed cattle naturally contains more omega-3 fatty acids than from grain-fed cattle (three times as much), but is higher in saturated and trans fat.
*Sources: Department of Animal Science, USDA
Sanchez Ranch grass-fed Angus beef offers the finest naturally-raised beef in the Sierras. The herd is grass-fed and finished on an alfalfa diet for 70 days. Then, the cattle are aged for 10 days. Ground beef from grass-fed cattle naturally contains more omega-3 fatty acids than from grain-fed cattle (three times as much), but is higher in saturated and trans fat.
*Sources: Department of Animal Science, USDA
