Beef - From Pasture to PlateBeef - From Pasture to PlateMany Choices, All Nutrient RichMany Choices, All Nutrient Rich

Jennifer Leheska, Ph.D., R.D.Jennifer Leheska, Ph.D., R.D.Nutrition Research ConsultantNutrition Research Consultant

Funded by The Beef Checkoff

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OutlineOutline

• Insight on beef production

• Different choices of beef

• Beef’s nutrient content

• Can beef’s nutrient profile be changed?

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Beef Production is a Family BusinessBeef Production is a Family Business

• More than 800,000 beef producers in the U.S.– Average herd size of 43 head of cattle

• 80 % of beef operations have been in the same family for > 25 years

• 10% have been in the same family for >100 years

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Beef Producers are Committed to:Beef Producers are Committed to:

• Safe and Wholesome Beef

• Sound Management Practices

• Taking Care of the Land and Cattle

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Cow/CalfCow/Calf

StockerStocker

Fed cattleFed cattle

How Beef Production WorksHow Beef Production Works

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Many Choices, One CommitmentMany Choices, One Commitment

• Natural

• Certified Organic

• Grass-finished

• Grain-fed

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Grain-FedGrain-Fed

• High-energy grain diets– Growth and lean muscle– Primarily corn based– Vitamins and minerals– Nutritionally balanced

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Grass-fedGrass-fed

“Grass (annual and perennial), forbs (legumes, brassicas) browse, forage, or stockpiled forages, and post-harvest crop residue without separated grain shall be at least 99 % of the energy source for the lifetime of the ruminant specie, with the exception of milk consumed prior to weaning”.

(USDA-AMS, 2006)

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NaturalNatural “Minimally processed containing no “Minimally processed containing no additives” additives” ((USDA-FSIS, 1999)USDA-FSIS, 1999)

• USDA’s definition of Natural has no relation to animal production– Most all fresh beef is “Natural” by this definition

• Beef labeled as Natural typically refers to cattle raised without growth promotants or antibiotics– USDA reviews and approves these labels on a case-by-case basis

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OrganicOrganic

Organic Food Production Act, Oct 2002• 100% organic feed

– Vitamins and minerals are permitted

• No growth promotants and antibiotics• 3 yrs to qualify for “USDA Certified

Organic”

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A Beef Choice for Every ConsumerA Beef Choice for Every Consumer

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The Beef You The Beef You Love is Good For Love is Good For

You Too!You Too!

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Today’s Beef is Lean

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29 Ways to Love Lean Beef29 Ways to Love Lean Beef

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Beef’s Fat Profile

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Diets with Lean Beef Lower Cholesterol Diets with Lean Beef Lower Cholesterol and Reduce Heart Disease Riskand Reduce Heart Disease Risk

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Can beef’s nutritional profile be changed?

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Control Grass-fed P - value

Total Fat, % 4.4 2.8 0.001

SFA a 45.1 48.8 0.002

MUFA b 46.2 42.5 0.023

PUFA c 2.77 3.41 0.129

n-3 0.191 1.070 0.002

Total CLA 0.48 0.85 0.001

Leheska, et al (JAS, 2008)

Fat Profile of Grass-finished and Grain-fed Strip Fat Profile of Grass-finished and Grain-fed Strip Steaks as Percentage of Total Fat (g/100g)Steaks as Percentage of Total Fat (g/100g)

5.5 x 5.5 x

2 x

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Average Fat Profile of Beef From Various Average Fat Profile of Beef From Various StudiesStudies

Grass-Finished Grain-Fed

46%

45%

5%

46%MUFA

45%SFA

1% n-3

5%n-6

0.4% CLA

42%

45%

3% 3% 1%

42%

45%

3% 3% 1%

n-3 n-6

CLA

MUFA

SFA

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Component DV/ Rec Grain-Fed Grass-fed

Total Fat 65 g/d

Daily Value

3.7 g ~6% DV

2.4 g ~4% DV

Omega-3 285 mg/d

AHA

7 mg

~2.5%

26 mg

~9%

Total CLA 600-3400 mg/d

Science

18 mg

~3%

20 mg

~3%

Comparison of a 3 oz cooked Top Loin Steak

Putting it Into PerspectivePutting it Into Perspective

Calculations derived using data from Leheska et al., Journal of Animal Science 2008

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A Nutrient Rich PowerhouseA Nutrient Rich Powerhouse

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Thank You!Thank You!

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ResourcesResourceshttp://beeffrompasturetoplate.org/

http://beefnutrition.org/

http://beefresearch.org/

http://txbeef.org/

http://www.beefitswhatsfordinner.com/

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Grass-Fed Beef ReferencesGrass-Fed Beef References

French, P., C. Stanton, F. Lawless, E. B. O’Riordan, F. J. Monahan, P. J. Caffrey, A. P. Moloney. 2000. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. J. Anim. Sci. 78:2849-2855.

Leheska, J. M., L. D. Thompson, J. C. Howe, E. Hentges, J. Boyce, J. C. Brooks, B. Shriver, L. Hoover, and M. F. Miller. 2008. Effects of conventional and grass feeding systems on the nutrient composition of beef. J. Anim. Sci. 86: 3575-3585.

Marmer, W. M., R. J. Maxwell, J. E. Williams. 1984. Effects of dietary regimen and tissue site on bovine fatty acid profiles. J. Anim. Sci. 59(1): 109-121.

Melton, S. L., M. Amiri, G. W. Davis, W. R. Backus. 1982. Flavor and chemical characteristics of ground beef from grass-, forage-grain and grain-finished steers. J. Anim. Sci. 55:77.

Noci, F., F. J. Monahan, P. French, A. P. Moloney. 2005. The fatty acid composition of muscle fat and subcutaneous adipose tissue of pasture-fed beef heifers: Influences of the duration of grazing. J. Anim. Sci. 83:1167-1178

Yang, A., M. C. Lanari, M. Brewster, R. K. Tume. 2002. Lipid stability and meat color of beef from pasture-and grain-fed cattle with or without vitamin E supplement. Meat Science. 60:41-50.