KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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100% Grassfed vs. Grainfed... What's the Difference? 

A Paleo comparison of all three type of meat available in the USA:
  • Conventional (factory meat)
  • Grass-fed, Grain-finished
  • Grass-fed, Grass-finished

A Tale of Two Cattle

How did your hamburger get to your plate and what did it eat along the way?

KOL Foods
100% Grass-Fed & Finished, Humane, Sustainable, Non-Industrial

Feed Lot
Conventional, Industrial "Organic" and "Vegetarian Fed"

This is the way all beef used to be raised — and how many people still imagine it is. Our farmers tend small herds in harmony with nature’s rhythms and produce unparalleled beef. The vast majority of all American cattle start off on open ranges, but that's where the similarity to their non-industrial cousins ends. They're shifted after a few months to the tight quarters of an industrial feedlot, to be fattened up as fast as possible.

Diet: Grass

Our cows eat only grass, along with a smattering of hay. That's the normal diet for cattle. Their rumen, a digestive organ, can break down grasses we'd find inedible.

Diet: Grass and corn

Conventional cattle feed off grass pasture for the first several months, but at the feedlot, they're switched to a heavily corn-based diet, which makes them gain weight faster but also makes them get sick more easily.

Environmental Impact: Living with the Land

To prevent the pastures from becoming overgrazed, our farmers shift their cattle around the land, ensuring that the grass has time to recover between feedings. The result is a surprisingly low-impact hamburger, since grass doesn't need chemical fertilizer to grow and its presence helps prevent soil erosion. There's no need to clean up manure — with low cattle density, the waste just fertilizes the land.

Environmental Impact: Waste

A 1,000-head feedlot produces up to 280 tons of manure a week, and the smell can be powerful. All that feed corn requires millions of tons of fertilizer and, ultimately, a lot of petroleum.

Supplements: None

Our farmers give no supplements whatsoever to our cattle — no antibiotics, no hormones, no additives.

Supplements: Chemicals*

In part to help them survive the crowded conditions of feedlots, where infections can spread fast, conventional cattle are given antibiotics in their feed, and sometimes growth hormones, bloods and fats. *Not applicable to Industrial Organic production.

Human Impact: The Omega Effect

Beef has a bad rep among nutritionists, but that is unfair for grass-fed meat. According to research from the University of California, grass-fed beef is higher in beta-carotene, vitamin E and omega-3 fatty acids than conventional beef.

Human Impact: Fat Attack

Feeding corn to cattle for the last several months of their lives doesn't just get them fatter faster; it also changes the quality of the beef. Corn results in beef that is higher in fat — helping to fuel the obesity epidemic.

Cost: Putting Kashrut and Ethics on the Same Plate

Sustainable, non-industrial kosher meat places a core Jewish practice, kashrut – historically defined as a moral code – back on the same plate as ethics.

Cost: Our Health, Society, Environment

Industrial meat’s sticker price does not reveal its true costs. Conventional, industrial meat is highly subsidized by the public in multiple ways. Farm subsidies for corn growers; low gas prices; waste that contaminates our water - these are all contributors to the cheap cost of our industrial meat.

Adapted from Getting Real About the High Price of Cheap Food, Time Magazine, August 21, 2009, Bryan Walsh