Finishing Beef
Posted on | October 10, 2009 | No Comments
Beef finishing – what is it and what does grass finishing do different?
Finishing is the stage an animal goes through prior to market where it gains weight steadily over time to develop interstitial fat. In grass fed/finished animals, this healthy fat is loaded with Omega 3’s, Vitamin E , and Conjugated Lineolic Acids (CLAs) which are healthier, and more plentiful, than that found in grain fed beef, based on research conducted by Johns Hopkins University, Cornell University, and the Mayo Clinic.
This fat provides the tenderness and taste to the meat when cooked. Lean meat has less of this fat. However, genetically high butterfat meat is also very tender and juicy but may look visibly lean. A compromise between the two is generally most desirable.
Our animals are finished solely on forages. Pearl Millet, Oats, Crabgrass, Bermuda, Ball Clover and other legumes make up our nutrient-rich salad bar. As necessary, we supplement high quality hay. All of the hay we purchase is sludge-free.
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