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Top 10 Reasons to Raise & Eat Grass-Fed Meat

Diana Rodgers lives on a working organic farm west of Boston, Massachusetts. Clark Farm raises lamb, goat, pastured pork, eggs, vegetables and berries. The animals look serene in the golden green pastures. They are healthy and relaxed. They are part of the landscape, shaping and impacting the grass and forest lands of the farm. Not only are they important to the health of the ecosystem, red meat from these animals is a true superfood — meaning that per calorie, there is a high level of nutrients in the food.

Healthy cattle grazing healthy pastures produce healthy beef that provides benefits to the soil, economy and people’s overall health.

However, most people believe the healthiest product on Clark Farm must come from the vegetable patch. This misperception and false portrayal of red meat led Diana Rodgers, R.D., a real food registered dietitian to create the film Kale vs. Cow.

“I’ve been feeling increasingly frustrated with the wrongful vilification of red meat from a health and environmental perspective. There don’t seem to be any films that advocate for regenerative agriculture that also admit that red meat is actually a healthy food to eat,” said Rodgers.

Realizing that Rodgers is right about the public perception of raising and eating red meat, we reflected on the reasons we choose to do both. We delve into the top 10 reasons cattle, sheep and other livestock are part of healthy living for humans and the ecosystem. Continue Reading →