3 Things to Love About Our Beef & What They Mean for Health

3 Things to Love About Our Beef & What They Mean for Health

I’m fascinated by the different comments that our customers make about our grass fed beef and the difference that they notice to some other beef consumed.  But what really interests me is how those aspects relate to the health of our beef and what we’re doing on the farm that might result in this experience for those enjoying it.

The first is that it tastes great.  We know it – that’s why we say “Grass fed beef… love the taste difference!


1. It Tastes Great!

The most common feedback we get is of the flavour of our grass fed beef.

The eye fillets we bought yesterday were amazing, great to actually eat beef full of flavour!”

Joe, Tamworth NSW

Like our customers, I also love the taste of our beef but what I especially LOVE, is the taste of the fat on the edge of a steak – it has an amazing sweetness to it.

“I’ve never enjoyed eating fat before but the fat on the beef was really tasty”.

Rebekah, Brisbane, Qld

Let’s look at why there is a taste difference and how that is also connected to the health attributes of beef.

Our animals feed not only just on grass, but on diverse pastures made up of perennial grasses, annual grasses and forbes – broadleaved plants, clovers, and all sorts of non-grass species.  Not only this, our animals also have access to different trees and shrubs to graze on (and they do!), where they source different plant compounds again to that of the pasture.

The primary compounds of animal feed are well known – energy, protein and nutrients (which are all very important for metabolism and growth). There is however a myriad of secondary compounds in grasses and plants that contribute to the health and wellbeing of animals, to their immunity. It is these secondary compounds of plants, ingested from pastures, that I believe gives our beef its great taste. This is supported by research that concludes,

“dietary diversity and phytochemical richness confer flavourful aroma-active

compounds to meat and dairy products” 1


In order for animals to access a variety of these plant compounds, they need a variety of pasture plants from which to choose when grazing. It is simply not possible to access these from a monoculture crop of oats, for example.

Hence, Derek and I choose to not only feed our animals on ‘grass’ (not grain), but we also choose diverse pastures, which inherently have a variety of these secondary compounds. These compounds provide an extra benefit, as well as imparting flavour to the meat – they are the medicine of the paddock.  Research shows that animals both inherently know, and learn from their mothers, that certain plants are a solution to particular health challenges (eg. parasites/worms), so given a wide variety of plants from which to graze – the animals are able to self-medicate. This improves our animals’ immunity and helps to avoid pesticidal band-aids to problems.

Research describes it:

‘The tissues of herbivores reflect the phytochemical richness of their diet. The richness of phytochemicals in the meat and milk products that humans consume can enhance human health. While cells of humans and herbivores need energy, protein, minerals, and vitamins, they also use secondary compounds to reduce inflammation, improve brain and vascular functions, inhibit growth of cancer, boost immune function, and provide protection as antioxidants and anthelmintics.’2

The benefits that the variety of plants provide to the animals, flows through to those eating the beef. As research states:

“There are many benefits that come from eating a variety of plants. Pasture finished animals also provide healthy meat. Their bodies have phytochemical complexity.” 3

It is these secondary compounds that lead me to the second characteristic we get feedback on – satiation.


2. I Feel Fuller after Eating Your Beef – A Small Amount Satisfies

This comment has only come from a few people, but I also suppose it’s something that one would have to be really ‘listening’ to their body to notice, so it makes sense that not as many may notice this.

Some of the secondary compounds that I mention above are responsible for satiety in the animals.  So, the compounds are in the pastures that create satiation in the animals. There is evidence that suggests that this flows through to satiation in humans that consume the meat from these animals.

Research says:

“The need to amend foods, and take nutrient supplements, could be eliminated by recreating phytochemical richness in meat and produce and by refashioning cultures that know how to combine foods into meals that nourish and satiate.4


The third thing our customers comment and love is not steeped in science at all, but has been noted by a number of people (including us!).


3. We Inherently Know the Difference!

A couple of our customers have commented that they can just tell if it is our beef. Interestingly it’s been children in a couple of cases! When served up some beef by Mum or Dad, they have commented “This isn’t Derek’s beef is it?” I don’t know the reason these children commented this, and we have had a similar experience ourselves.

Twice I have cooked a meal and Derek and I have commented that we didn’t really enjoy it. In one case, we were camping and had purchased some beef mince – I’m not sure of the origin or of how it was produced. We didn’t approach the meal thinking ‘this isn’t our beef, so it won’t be great’ as it wasn’t until the next morning that we realised – that wasn’t our beef!  Interestingly, on that occasion, it was a Spaghetti Bolognese meal; we noticed the difference, even among the herbs and spices of the bolognaise sauce. This tells me it’s more than taste, or maybe that the taste factor is important even among herbs and spices – I’m not sure…

A similar comment from a customer who normally doesn’t eat red meat as she finds it difficult to digest, but ours she was able to eat and enjoy.  I don’t understand the reason for this – is it the phytocomplexity of the meat, is it related to the energy of the beef? I don’t know…, but I do know that people enjoy it.  I also believe that if it makes you feel great, it must be good!

“The body benefits from combinations of food. When we (or animals) eat a variety of things we get synergies and it’s like two plus two equals eleven. Humans need phytochemically rich foods, in moderation – including pasture-finished meat.” 5

While we say ‘our’ beef in this blog – we’re not the only ones producing beef in this manner, there are also others conscious about how they grow food and raise animals – we are merely using feedback from our customers as examples.


We Are What We Eat Eats!

So we know that what the animals eat, affects our health. Not just whether cows eat grain or grass, but further still to whether they eat a monoculture of grass or whether they have access to diverse pastures and shrub grazing.

I’ve read this quote today. It sums it up and I love it! Not only are we what we eat, but

“We are what we eat eats!” 6

If you’d like to experience the taste difference and the health attributes of our grass fed beef and see if you can detect the inherent difference – we’d love to have you try it.  You can see our selection of Mixed Cut Hampers here.

In good health,

Kirrily x