Our Grass-Fed Beef

AquaTerra Farm’s Georgia Grown beef is healthier and tastes better because our cattle are pasture raised, grass-fed and grass-finished. We follow Beef Quality Assurance (BQA) and humane handling guidelines to minimize stress and maximize quality. Hormones and steroids are NEVER used and our beef is non-GMO and contain no preservatives!

TV Host Alton Brown (Food Network, Good Eats, Iron Chef America, etc.) has commented 

on his strong preference for Grass-Fed Beef.

 

>  “We’re finally getting back to understanding what beef should taste like with grass-fed beef.” 

– The Washington Post

> Alton Brown Talks about Grass-Fed Taste (YouTube - https://youtu.be/xa6giZ77Pv0)

 

Beef Cuts Offered 

Misc. Ground Beef Boneless Stew Short Ribs Soup Bones Dog Bones	Steaks Flank Steak Hanger Steak Rib Steak Sirloin Steak Skirt Steak
Roasts Brisket Chuck Roast Loin Tip Roast Rump Roast Shoulder Roast Sirloin Tip Roast	Organs Heart Kidney Liver Tongue

Grass-Fed Health Benefits

Grass-fed beef is healthier because it is higher in Omega 3 fatty acids, vitamin B6 and B12, vitamin E, 

beta carotene and nutrient content, which makes it naturally leaner than grain-fed beef. It is also 

lower in calories with less than half of the saturated fat from a feedlot finished cattle.

Grass Fed beef is shown to reduce bad cholesterol, is higher in potentially life-saving "good fats", higher in CLA, a known cancer fighting nutrient NOT present in corn-fed or commercially finished cattle.

Commercial Beef

The majority of commercially raised cattle spend 60-120 days in feedlots being fattened with grains before being slaughtered. This is the typical beef purchased in grocery stores. Unlike open fields with fresh air and water, these feed lot cattle are exposed to high levels of E. coli and other dangerous bacteria. Keeping cows healthy on this type of diet and in these environments typically require antibiotics, hormones, and steroids.

Cows are ruminants - they evolved to eat grass. Their digestive track is complex and "recycles" what a cow eats. This process allows beneficial bacteria, introduced in the stomach, to help break down grass and add protein to the diet. When grains are processed the same way, it can sour and kill the beneficial bacteria. In addition, the feedlots are small areas that keep the cattle confined. As well as fattening the cattle, feeding grains also accelerated weight gain to a point that the cattle could be sold at a much younger age, 14 to 16 months, thus lowering the cost to raise the cattle.