Beef - From Pasture to Plate Many Choices, All Nutrient Rich
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1 Beef - From Pasture to Plate Many Choices, All Nutrient Rich Jennifer Leheska, Ph.D., R.D. Nutrition Research Consultant Funded by The Beef Checkoff
2 Outline Insight on beef production Different choices of beef Beef s nutrient content Can beef s nutrient profile be changed? 2
3 Beef Production is a Family Business More than 800,000 beef producers in the U.S. Average herd size of 43 head of cattle 80 % of beef operations have been in the same family for > 25 years 10% have been in the same family for >100 years 3
4 Beef Producers are Committed to: Safe and Wholesome Beef Sound Management Practices Taking Care of the Land and Cattle 4
5 How Beef Production Works Cow/Calf Stocker Fed cattle 5
6 Many Choices, One Commitment Natural Certified Organic Grass-finished Grain-fed 6
7 Grain-Fed High-energy grain diets Growth and lean muscle Primarily corn based Vitamins and minerals Nutritionally balanced 7
8 Grass-fed Grass (annual and perennial), forbs (legumes, brassicas) browse, forage, or stockpiled forages, and post-harvest crop residue without separated grain shall be at least 99 % of the energy source for the lifetime of the ruminant specie, with the exception of milk consumed prior to weaning. (USDA-AMS, 2006) 8
9 Natural Minimally processed containing no additives (USDA-FSIS, 1999) USDA s definition of Natural has no relation to animal production Most all fresh beef is Natural by this definition Beef labeled as Natural typically refers to cattle raised without growth promotants or antibiotics USDA reviews and approves these labels on a case-by-case basis 9
10 Organic Organic Food Production Act, Oct % organic feed Vitamins and minerals are permitted No growth promotants and antibiotics 3 yrs to qualify for USDA Certified Organic 10
11 A Beef Choice for Every Consumer 11
12 The Beef You Love is Good For You Too! 12
13 Today s Beef is Lean 13
14 29 Ways to Love Lean Beef 14
15 Beef s Fat Profile 15
16 Diets with Lean Beef Lower Cholesterol and Reduce Heart Disease Risk 16
17 Can beef s nutritional profile be changed? 17
18 Fat Profile of Grass-finished and Grain-fed Strip Steaks as Percentage of Total Fat (g/100g) Control Grass-fed P - value Total Fat, % SFA a MUFA b PUFA c n x Total CLA x Leheska, et al (JAS, 2008) 18
19 Average Fat Profile of Beef From Various Studies Grass-Finished Grain-Fed 3% 3% 1% n-3 n-6 CLA 1% n-3 5% n-6 0.4% CLA 42% MUFA 45% SFA 46% MUFA 45% SFA 19
20 Putting it Into Perspective Comparison of a 3 oz cooked Top Loin Steak Component DV/ Rec Grain-Fed Grass-fed Total Fat 65 g/d Daily Value 3.7 g ~6% DV 2.4 g ~4% DV Omega mg/d AHA 7 mg ~2.5% 26 mg ~9% Total CLA mg/d Science 18 mg ~3% 20 mg ~3% Calculations derived using data from Leheska et al., Journal of Animal Science
21 21
22 A Nutrient Rich Powerhouse 22
23 23
24 Thank You! 24
25 Resources
26 Grass-Fed Beef References French, P., C. Stanton, F. Lawless, E. B. O Riordan, F. J. Monahan, P. J. Caffrey, A. P. Moloney Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J. Anim. Sci. 78: Leheska, J. M., L. D. Thompson, J. C. Howe, E. Hentges, J. Boyce, J. C. Brooks, B. Shriver, L. Hoover, and M. F. Miller Effects of conventional and grass feeding systems on the nutrient composition of beef. J. Anim. Sci. 86: Marmer, W. M., R. J. Maxwell, J. E. Williams Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci. 59(1): Melton, S. L., M. Amiri, G. W. Davis, W. R. Backus Flavor and chemical characteristics of ground beef from grass-, forage-grain and grain-finished steers. J. Anim. Sci. 55:77. Noci, F., F. J. Monahan, P. French, A. P. Moloney The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: Influences of the duration of grazing. J. Anim. Sci. 83: Yang, A., M. C. Lanari, M. Brewster, R. K. Tume Lipid stability and meat color of beef from pasture-and grain-fed cattle with or without vitamin E supplement. Meat Science. 60:
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