Earlier this month Cooking Light posted their review of grass-fed versus grain-fed (or conventional) beef, breaking down the benefits for grass-fed, organic beef. It’s about that, and so much more.
A while ago we made a commitment to eating organic food. We shopped smart at the farmers market. We would look for ways to fit produce in the budget as we shopped at bulk stores. We purchased whole foods, and we made items from scratch. Still, the price differences on items like milk and meat were the last changes we made.
We had always purchased milk without rBGH, but the price difference to start buying organic kept us on the sidelines. The substantial increase in the cost of meat per pound did the same. Finally, we adjusted our diet, aiming for a diet of 85% plant and only 15% animal produce to help adjust for the cost. Why? Antibiotics. Hormones. Fillers.
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Top Photo Credit: My dear friends the Sno’Laughlins.