For those who aren’t overly familiar with the economics of farming, before World War II, corn played a limited role in livestock feeding. The relatively small amount produced was fed primarily to chickens and pigs — animals that naturally consume grain but have limited intake capacity. These species simply could not absorb the rapidly expanding corn supply. Faced with falling prices and overflowing grain bins, policymakers and agricultural researchers began looking for new ways to move excess corn through the system.

 

With the benefit of time and research, we now understand that grain feeding alters an animal’s digestive chemistry and can increase susceptibility to disease and other health issues. A simple comparison helps illustrate the point. A steady diet of fast food and / or ultra processed food may lead to quick weight gain in people and often comes at the expense of overall health. The same pattern shows up in cattle finished on grain. They grow fast, but animal health declines and meat quality suffers. 

 

Ruminants such as cattle, bison, sheep, and goats have multi chambered stomachs designed to process grass. In natural grazing systems, these animals thrive, remain healthier, and produce meat with greater nutritional value. Grass fed and finished beef (100% grass-fed) contains a more favorable balance of Omega 3 and Omega 6 fatty acids, along with higher levels of beneficial CLA, or conjugated linoleic acid. For those seeking better nutrition and stronger value from their food dollars, 100 percent grass fed beef remains a practical and time-tested choice.

 
The farm families who own and operate Grassland Beef / US Wellness have — for 25+ years — embraced time-tested regenerative farming methods that honor tradition and prioritize health.