Reduce Global Warming With Grass Finished Beef

| 3/26/2009 11:20:00 AM

Hank Will and Mulefoot piglet.Award winning environmental author, Richard Manning says we can reduce water pollution, increase soil-water percolation, decrease flooding, decrease soil erosion and sequester millions of tons of carbon each year by switching from a corn-based animal protein finishing system to one that lets animals harvest their own food from a perennial pasture. And to top it off, we can do all of that and make more money to boot.

In a recent article published in Mother Earth News magazine, Manning makes the claim that farmers and ranchers can produce the same amounts of animal protein using perennial pasture as they currently do using the industrialized feedlot finishing model, if a proportion of corn acres are restored to some semblance of native grassland. We can save the environment and produce much healthier meat at the same time.

Highland Cattle

I have been a proponent of meat production models that take advantage of the animals’ natural abilities for decades, so grass finished meat is a no-brainer to me. Animals raised and finished on pasture live a much better and healthier life, aren’t prone to becoming obese, and are more able to fulfill their genetic destiny. Healthy and happy animals produce healthy meat. I don’t care what any industry pundit says … fresh grass-finished beef is better for you than box-store meat that’s been injected with “flavor enhancers.”

Good Grazing

As a child and student of the prairie, I am also thrilled that Manning makes the point that perennial grasslands, in conjunction with large herds of grazing animals, are precisely what built the fertile, farmable soils that we grow most of our corn and soybeans on in the first place. Plowing a prairie or pasture releases incomprehensible amounts of carbon dioxide and methane into the atmosphere … and over time, the once fertile soil is depleted to the extent that it is little more than a medium for planting seed that will be nurtured with artificial fertilizers. It’s time to pay attention to how prairie soils were made and to use that knowledge to pull carbon back out of the atmosphere.

Hank Will_2
6/29/2009 12:47:09 PM

Hey Matt -- That is a common misconception that is related to the differences in taste among very fat animals and more lean animals. Longhorns are genetically lean and don't in my opinion taste gamey. The flavor of well-ageg grass-fat longhorn is far from gamey, in my opinion. But I also like venison and elk. I never had any trouble selling grass finished Angus cattle to folks. I have enjoyed grass finished X-breed and Highland cattle and find all to be delicious. Having written that, I know beef flavor in grass-finished stock is different and more noticeable than the traditional corn-fattened cattle most people are so used to. I bet you can make it work and that you will find customers clamoring to pay you a premium for your flavorful longhorn steaks.

Matt Miller
6/26/2009 12:21:43 PM

I am in the process of building a place like this, but with one variation. I plan to use longhorn cattle. My question is though, I have "black cattle" producers telling me that longhorns will never work as the meat is too "gamey" because of the grass-only diet. Does anyone have any experience with finishing off longhorns on grass? Thanks, Matt

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