Corn Fed Beef Research Paper

When eating anything, most people check the labels to see what the food all consists of. Just like when eating hamburger, some people may want to know if the hamburger came from grass-fed or grain-fed cattle. Depending on the person, they might prefer one over the other. Some people may think that one tastes better than the other or they may just think it is healthier. Not only might the meat coming from the cattle be affected, but also the milk coming from a cow. Either way, further explanations for grass-fed vs. grain-fed cattle will be discussed in this paper.

Holy cow, I haven’t eaten any beef or any red meat in over thirteen years. When I first saw the topic of this essay to discuss the primary differences between grass fed and corn fed beef. I had thought to myself hmmm I was thinking all cows had just ate grass. I always thought cow’s were slow food because they ate grass but I wondered how so much beef was being produced so fast, but then I thought about all the chicken steroid stories. Cows are ruminants designed by nature to stay healthy and be totally sustained taking nourishment on grass and only grass. Cows, have stomachs that are designed to digest grass. But of demand and because cattle producers are so profit driven, their operations use the cheapest

A Brief History of Agricultural in the 21st Century and how it applies to grass fed Beef

The demand for beef was caused by the expeditious growth of fast food restaurants in a short amount of time. Over the past several decades of the industrialization of food, most Americans have resorted to eating mainly processed foods, including beef and products that are derived from cows’ milk. These products were made to become appealing through countless advertisements, many of which exaggerated their health benefits and tried to bring a shot of sex appeal to their

Contrasting from humans under stress cattle eat less and less putting on less weight and in many cases losing weight. Beef cattle brought to a processing plant are graded on carcass value including marbling, rib eye area, and overall appearance of the meat on the rail. A producer gets the profit based on the evaluation grade on the individual calf. The FAO states, “It is necessary for animals to be stress and injury free during operations prior to slaughter, so as not to unnecessary deplete muscle glycogen reserves” (“Effects of Stress” 2). As an animal is stressed during loading, unloading, and stunning the vital glycogen in the muscle is drastically reduced and can disappear. Glycogen is transformed into lactic acid that works as a tenderizer and taste influence for consumers. A producer could operate a stress free farm, however if the trip to the processing plant is extremely stressful the whole year worth of feeding and making a calf’s life easy, is possibly a risk with the value of the carcass plummeting quickly. Although the farmer took many of the correct steps, a small dose of stress before processing can destroy all the hard work and leave consumers with a tough tasteless meat.

dictated how we cultivate, process and prepare the food we eat. The commonly eaten corn-fed meat has an abundance of saturated fat while containing less healthy omega-3 fatty acids. There is a prevalence of heart disease when there is too high a ratio of omega-6 to omega-3. This ratio has increased from 1 to 1 to an alarming 10 to 1 in the contemporary diet of many Americans. Just as concerning is the fact the cattle develop resistant strains of bacteria as a result of including corn in cattle feed. Consequently, becoming resistant by the use of antibiotics, such as Tylosin which is used to prevent bloat, which results from feeding cattle with corn, which leads to the development

This is even more so if the hormones that were used to modify the meat for production have side effects that are passed down via this new food chain. If anything the regulations that the animals will get will end up being a regulation for humans too. It is something that is needed for health regulations not only of humans but of the animals that are in the business. The grounds for this argument are the horrible conditions that animals are faced with that include medical modifications, hormone and antibiotic injections, animals receive, and the why conditions in which they are stored to grow up in affect the output product. Along with the bad things that come from the lack of strong enough regulations the point of organic meat will help support the main claim by showing how that kind of meat is more beneficial. The main opposition to the core of this argument would come from the vegetarian standpoint. Knocking everything down from the meat, that would be the vegetarian point of view. This opposition will highlight the vegetarian diet and show the downsides of meat based on the quality of both diets.

Overview: A look into how the meat is prepared. What is in the meat that we don’t know about but still consume. How consumers love it because it’s cheap, quick and easy. Processing of meat, errors associated with the process of beef and chicken.

Monounsaturated fatty acid (MUFA) content is higher in grain-fed cattle versus grass-fed, specifically oleic acid, which is the primary MUFA in beef (Daley et al. 2010). The MUFA content increases from 37.7% of total fatty acid (FA) content to 40.8% in grass-fed crossbred steers compared to grain-fed steers (Daley et al.

Instead of buying meat from grass fed cows, they get corn fed cows, which will need antibiotics so that the corn they are not supposed to eat doesn't make them sick, which is way cheaper than grass feeding them, and without avoiding to say that corn is the main source of fat in the meat the consumer is eating. In the article Obesity in America ( Down to Earth) the author points out that "Convenient as they may be, the meals contain practically no nutrients, they are comprised mostly of saturated fats and highly refined carbohydrates and loaded with sodium and sugar", this is interesting because this explains why the prices are so low in the food the consumer buys in a fast food

While grass-fed beef typically has a much deeper flavor than grain-fed, it's important to keep in mind these six simple cooking tips to help ensure the finished product results in the best tasting and most enjoyable meal possible.

The more controversial topic when discussing pasture-fed and grain-fed beef is the conditions in which both types of cattle live in. This is important not just because of the widely false advertising of the two types, but also because the atmosphere in which cattle live, can affect their meat. Many studies have shown that nutrients in beef vary depending on what the cattle that produce the meat ate, which is determined by where they live (Gunnars, 2013). The most popular thought is that pasture-fed beef live long, healthy, happy lives and grain-fed beef live in terrible, nasty, detrimental feedlots. Although this does happen to be true in some situations, it is far from true in all cases. According to an article written by Kris Gunnars, most all cattle begin their lives on the same diet; drinking milk

A growing issue in the world today is the use of antibiotics and growth hormones in animal production industry. However, for over sixty years Americans have been exposed to hormones on a regular basic when they consume beef. (Organic Consumer Association) On average eighty percent of all feedlot cattle are given hormones to help them grow at an increased rate. (Communication Foundation) “In 1988 the European Union banned the use of all hormone growth promoters.” (Organic Consumer Association)

The cows receive awful diets that strain the cows’ bodies. Cows receive grain diets. The grain diets make them feel awful. The grain diets may make them ill, cause pain, and kill them. The calves used for veal receive bare minimum for food. Farmers give cows milk replaces which leads to their bodies wearing out quicker (Capps). Farmers give the cows unnatural diets which causes them to disorders like ketosis and laminitis. Due to the poor diets, cows suffer from Milk Fever, calcium deficiency. Many farmers give cows Bovine Growth Hormone so female cows produce bigger loads of milk. Bovine Growth Hormone causes calf birth defects. It also causes pain for the cows. The calves receive poor nutrients. Most butchers kill calves within 16-20 weeks of their birth and the farmers mistreat cows before their death (Capps). The diets consist of little fiber. Due to little fiber, cows have a lot of stomach pain and inflammation. Many cows receive diets consisting of corn because

The cattle industry produces vast amounts of strain in the environment. It is energy inefficient, pollutes water, occupies many acres of land, and deteriorates the health of the people who abuse its consumption. The government subsidizes this industry. Therefore, the price paid for meat doesn’t reflect the environmental hazards involved in the process. In order to protect our health and the health of the environment we should pay close attention to our food choices and make sure we don’t support industries that degrade it.