The first thing a consumer notices when comparing frozen hamburgers in their local grocery store, is of course the price. But when you learn about where the beef used to make those burgers originates from, and the methods used (ranch versus feedlot), it helps explain why there is a price variance. And why grass-fed burgers are healthier, better tasting and a humane and sustainable return to traditional agricultural and food production values.
In this article, we’d like to share some facts for you to consider next time you are at your favorite grocery store. At Free Graze Foods, a lot of thought and care is placed into every premium frozen burger product we produce. We want you our customers, to choose the best quality burger for your family, and understand why ‘paying a little extra’ for quality premium beef is worth budgeting for.
How Are Feedlot Cattle Raised?
As we explain this method of agricultural production of beef, please keep in mind that there are different quality and farming practices at each location. We do not imply that all feedlot cattle farms are inhumane in their treatment of livestock, but rather wish to demonstrate why we strongly feel that grass-fed beef is a better and more sustainable method of raising quality beef for consumers.
At the age of approximately seven (7) months, a weaned calf is typically auctioned and separated from the herd and placed with a group of cattle for the purpose of gaining the desired weight for market. The animal is housed in groups that can number into several hundreds of head of cattle and confined in close quarters.
There are traditionally two types of feedlot operations. The first, encloses the livestock in a standing pen, where they have approximately 10 foot by 4 feet of space (usually on a concrete floor for sanitary reasons). Some farmers provide bedding or straw for the animal, but some do not. Behind the cattle is a conveyor belt that catches and removes liquid and solid waste.
The cattle are confined with a metal frame that allows for vertical movement (up and down) in order to feed and drink water. Automatic water bowls are gravity filled in front of each individual cow, and dry feed or mulch, is placed in front in a trough, at regular daily intervals. The cow can stand, lay down, but is typically not permitted to leave their designated spot.
Part of the design of this method of cattle raising, is to prevent cows from burning calories and building muscle mass. Muscle can reduce the tenderness of the meat, and since the goal is to raise the overall weight of the cow quickly, restricting their movement where they may burn off calories is one method to fatten cattle for market more quickly.
For some cattle, the only time they are released is when it is time to sanitize the barn area (as a routine cleaning or as a result of a viral outbreak among the herd). They can be released into small outdoor pens, which are typically muddy and full of what you might expect in a crowded fenced in enclosure.
As you can imagine, this scenario is extremely stressful for the animal and goes against all natural physical and social needs to move freely and interact with other animals. This stress is pronounced in several diseases which are common in feedlot cattle, from foot rot, to bovine bacterial and parasitic infections. The stress hormones excreted from animals in long-term distress can also impact both the nutritional value of the meat, fat marbling and the flavor of the beef.
Nonetheless, these factory farming methods are highly efficient at rapidly producing the desired weight gain to mature a calf in under 24 months. For tenderness and nutritional value, most cattle are slaughtered before 36 months. The focus of a feedlot is to get them in, fatten them up quickly, and ship them to market or commercial processing plants. It’s a science that works for profit margins, but does not work in terms of humane treatment, the environment or the overall health and quality of the meat produced by this method.
Why Grass-Fed Beef is a Step in the Right Direction
When you compare grass-fed agricultural operations with feedlots, you see some striking and encouraging differences that help you feel good about choosing grass-fed beef products. Not only are beef raised in more natural and stress-free settings, but many clinical studies have revealed that the nutritional quality of pasture raised beef by far exceeds factory farmed meat.
Beef is part of a healthy and balanced diet. But since dietary guidelines suggest limiting red-meat consumption to 2 ounces per day, wouldn’t you want to ensure that the meat you are eating has the strongest nutritional benefit?
What is really exceptional about farmers who have made the important shift to raising grass-fed beef, is that they are doing so for the right reasons. It takes more time and expense to raise cattle using natural methods of pasture grazing. Farmers must supervise and monitor free grazing cattle, rotate and balance the pasture land scientifically to ensure that there is sufficient grass for their herd. This adds to the cost of every pound of beef that American farmers produce.
So, what are the benefits?
American consumers are demanding grass-fed beef, as awareness of the health consequences of high density feedlot cattle production has improved, particularly in the last ten years. The natural and traditional methods of ranching, which allow for free movement and natural pasture grazing are important to the overall quality of the beef produced. Animals are healthier and permitted to socialize within the herd, enjoy fresh air and pastures and graze on fresh grass that helps them attain their market weight at a slower, but more qualitative rate.
And when the animals are not stressed, there are fewer health and illness issues to contend with. Our agricultural partners do not use growth hormone implants or injections, to rapidly increase weight at an unnatural rate. They do not embrace pre-emptive medications for their herds; they avoid the use of antibiotics. If an animal becomes naturally ill or diseased and requires antibiotics for veterinary care, it is documented, and sold for a different non-human consumption market.
Every pound of meat we purchase from our agriculture partners, is guaranteed free of hormones and antibiotics. Processed by our family owned business in Miami Florida, we use natural ingredients to achieve our premium flavors, including American cheddar, real bacon, fresh Vidalia onions and jalapeños for home-grown quality in every bite.
Our Commitment to Quality Grass-Fed Beef and Natural Agricultural Methods
At Free Graze Foods, we wanted to be part of this important evolution of beef products for consumers. While the demand for quality beef increases, we are committed to supporting farmers and ranches that have made a healthy shift to grass-fed methods.
Why? Because after 100 years of commercial meat processing in Miami Florida, we’ve learned a thing or two about quality beef. And we wanted to innovate a healthier hamburger patty for American families. One that they could feel good about choosing at their local grocer.
We believe that grass-fed beef agricultural methods produce the healthiest, and most delicious and nutritionally beneficial meat products. The same ones we choose for our own families, every week. Inside every bag of our frozen premium Free Graze hamburgers, is a dedication to quality and to supporting ranchers who have embraced sustainable and humane farming practices.
Delicious, premium grade beef burgers you can feel really good about.
