Forage-fed cattle benefits nutrition and farm revenue
By Peter Kent
Cattlemen in South Carolina and the rest of the region can capture some of the market from Midwest feedlot beef producers by raising cattle on grass. Two Clemson scientists are on a multi-state team studying how to raise grass-fed beef that is more profitable for producers and more healthful for consumers.
John Andrae studies pasture and grassland management while Susan Duckett analyzes meat quality and nutrition content.
Their research has found that forage-fed beef contains twice the amount of a potent cancer fighting compound called conjugated linoleic acid. In addition, grass- or forage-fed beef is leaner than grain-fed beef and contains greater concentrations of desirable fatty acids and antioxidants.
“This research is helping cattlemen meet consumer demand for more nutritious beef and turn a profit,” said Andrae.
Watch a related expert video:
John Andrae: Forage and cattle genetics