Grass fed from start to finish makes our beef contain the same Omega Fatty Acids as salmon and 2x the amount of regular raised beef.

The Amazing Health Benefits of Grass-Fed Beef

I am in the business of getting and keeping people healthy. In my professional work as a health and fitness consultant for over 30 years, I've always had a strong appreciation that our diet is perhaps the most powerful tool we have in both the prevention of most lifestyle-related diseases (obesity, diabetes, hypertension, cardiovascular disease, stroke, and most types of cancer) and in the enhancement of health, function, and athletic performance. I have always been a proponent of the consumption of high quality animal products in a balanced diet. And I am quite pleased to note that we are now living in an era during which we not only have a great awareness of food quality, but we have conclusive scientific data to support the inclusion of grass-fed beef into the ideal diet for humans.

When cattle are managed optimally in the ranch environment, the end result is beef that is higher in protein (which is a complete and easily digested/assimilated assemblage of all essential amino acids), Vitamin B3, Vitamin B6, Vitamin B12, selenium, zinc, iron, phosporous, and many other micronutrients than most foods.1 Compared to beef raised industrially in confined animal feeding operations, grass-fed beef is much higher in inflammation-reducing omega-3 fatty acids while being lower in omega-6 fatty acids (this is a very desirable relationship), as well as being high in the valuable nutrient conjugated linoleic acid (CLA).2 And this beef is free of antibiotics, hormones, pesticides and potentially other toxins. Beef is extremely low on the Glycemic Index and is thus low-insulin producing and especially valuable in this regard.

New studies also support that consumption of grass-fed beef can improve cholesterol profiles by raising high density lipoproteins (HDL) and the desirable form of LDL, which are the large fluffy particles as opposed to the small dense particles linked to arteriosclerosis.3 Additionally, the high-quality protein and fat yielded by grass-fed beef has recently been shown to lead to improvements in body weight, body fat, waist circumference, muscle mass, metabolism, blood pressure, triglycerides, and overall reduction in hunger.4 Grass-fed beef is such a "superfood" that we are literally at a disadvantage if we don't consume it!

I've known the Coks for nearly two decades, and I've enjoyed their outstanding beef for much of that time. Now into their 6th generation of living gently on the soil of Southwest Montana, the Coks are community members of the highest integrity. Their farming practices show an appreciation for and a knowledge of the land that represents ultimate sustainability, as well as sincere concern for both people and animals. I give Baxter Creek Farm my highest recommendation and I fully endorse, as well as personally enjoy, their fine product. Please do not hesitate to contact me if I can provide additional information.

One of the absolute best things you can do for your overall health is to enjoy grass-fed beef from Baxter Creek Farm. Beef that is pasture-raised, grass-fed, and grass-finished is one of the most nutritious foods on the planet. And nobody does it better than Baxter Creek Farm.

Please do not hesitate to contact me if I can provide additional information.

John Zombro
Physical Therapist, Health and Fitness Consultant
The Lifetime Body, PLLC
www.thelifetimebodv.com
john@thelifetimebodycom

References:
1.) The World's Healthiest Foods, January 16, 2017. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=141
2.) Hyman, Mark, M.D. Eat Fat Get Thin. New York: Little, Brown, and Company; 2016.
3.) Guyunet S. Does dietary saturated fat increase blood cholesterol? An informal review of observational studies. Whole Health Source. January 13, 2011. http://wholehealthsource. blogspot.com/2011 /01 /does-dietary-fat-increase. html
4.) Binnie MA, Barlow K, Johnson V, Harrison C. Red meats: time for a paradigm shift in dietary advice. Meat Sci. 2014 Nov;98(3)445-51.