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John Burns
Posted 11/14/2023 23:19 (#10482531 - in reply to #10482529)
Subject: RE: USDA Beef grades

Pittsburg, Kansas
It is pretty popular in the low carb and carnivore community. The reason is the Omega 6 and Omega 3 fat ratio. Cattle finished on grass will have more Omega 3 and less Omega 6. Because of the fat accumulates more of what is being fed.

From my perspective, just eat a can of sardines a week to make up the difference if a person wants more Omega 3 fats. I personally like the grain finihed meat better. We don't often buy grass finished but the few times we have my wife has complained of slight wild gamey taste. Plus it is often higher priced, which is understandable when one considers how much longer it would take to fatten a calf only on grass.
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