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Properly raised cows have a minimal negative effect on the environment and can actually improve the environment. Proponents of grass-fed beef point out that monoculture crops, such as corn and soybeans grown to feed grain-fed cattle, destroy topsoil and increase greenhouse gasses in the atmosphere. On the other hand, they believe naturally grazed cattle can help the soil sequester more carbon and offset greenhouse gas emissions. In other words, eating natural grass-fed organic beef and supporting regenerative agriculture can actually assist in reducing carbon in the atmosphere. Regenerative agriculture is backed by decades of research and designed to mimic nature with the goal of rebuilding organic matter and healthy soils and restoring degraded soil biodiversity, fertility, and nutrient density. This way of agriculture also increases water retention and promotes cleaner and safer water runoff, as well as boosting local economies with family farming and preserving traditional indigenous farming practices. Locally grown produce also generally has a lower carbon footprint. [8]What About Organic?Feeding grass to a free-range cowOrganic is a label that
means the cow was raised on certified organic
land without synthetic pesticides, GMOs (genetically modified foods), or fertilizers. The organic certification also means the cows must be fed a
diet free of antibiotics and hormones and have outdoor
access to graze in the sunshine on a pasture all year round. Organic cows are considered healthier. Remember, organic doesn’t necessarily mean grass-fed, and grass-fed doesn’t necessarily mean organic, so it’s helpful to look for both labels if you’re interested in consuming beef that was both organic pasture-raised and grass-fed.
’ The most commonly consumed organ meats come from pigs, lambs, goats, chickens, and ducks. Our hunter-gatherer ancestors didn’t just eat muscle meat and waste the valuable nutritious organs! They also ate the brains, intestines, and other parts of the animal in a more nose-to-tail approach. Today, organ meats are left behind, and most people focus on eating the muscle meats as steaks, drumsticks, breasts, or ground into mince. [1]Liver is the most popular type of organ meat. Liver is a nutritious superfood and a detox organ. The other most commonly consumed types of organ meat are heart, kidneys, sweet bread, tongue, and tripe.