Fatty acid profiles improved in grass-fed beef and butter

fresh butter curls in a dish

There is growing consumer interest in more naturally raised products.  One example is grass-fed beef and butter.  The interest has expanded the market of products from free range to grass-fed beef to free-range chicken and eggs.  The interest and expansion of new products have created a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle.  

Research spanning decades suggests that grass-based diets can significantly improve the fatty acid composition and antioxidant content of beef.  Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) which is a precursor to conjugated linoleic acid[1]. CLA has been shown to reduce inflammation and lower the risk of both heart disease and multiple types of cancer[2].  In fact, it might offset the risk of saturated fat from dairy.  

The bottom line:  Many studies show that people who eat the most CLA have improved metabolic health and a lower risk of many diseases to include heart disease.  More research is needed, but this seems to point to eating more grass-fed over grain-fed beef and dairy such as butter.