Cows that are raised organically, free to roam on rotating pasture lands, and that eat nothing but grass are the gold standard of red meat: Meat from grass-fed beef has about one-half to one-third as much fat, almost twice as much anti-inflammatory omega-3 fats and beta-carotene, three times the vitamin E, four times the vitamin A, and almost five times the conjugated linoleic acid (CLA), a nutrient that has been helpful in reducing the risk of cancer). A dairy cow pastured on grass can produce milk that contains as much as five times the CLA as a grain-fed animal, as well as an ideal one-to-one ratio of omega-3 to omega-6 essential fatty acids.
