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Sho-Me Born Tender beef now improved with essential fatty acids
September 9, 2004
by: Dr. Eric Berg, PhD
Americans used to fear fat in their diet. In fact, the National Cattleman’s Beef Associated declared a “War on Fat” in the early 1990’s. Consumers have since learned that there are categories for “good” and “bad” dietary fat. We also learned that certain types of fat are “essential”. These essential fatty acids must be consumed from the diet we eat since the body cannot create them internally.
Beef has traditionally received a bum steer from the media as being an unhealthy source of saturated fat while fish has been touted as a good source of essential fatty acids known as omega-3. Beef steak is typically low in omega-3 fatty acids, however, a local rancher has discovered a way to naturally increase the “good” fat content of his beef steak by altering the diet fed to the cattle.
Cattle are natural plant eaters. The seed from the grass plant flax is a well-known source of the essential omega-3 fatty acids. The omega-3 fatty acids, by name, are alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA, the most recognized omega-3, is found in high levels within the flax seed and can be used by the body to create EPA and DHA. Flax seed makes a good cattle feed because it is packed with energy (42%), protein (23%) and fiber (28%).
Dr. James Drouillard (Kansas State University) has shown that cattle fed flax seed in their feedlot ration produced beef higher in omega-3 fatty acids content. “I studied Dr. Drouillard’s research findings and decided to adopt that feeding strategy into my own feedlot” says Don Mayse, owner of Sho-Me Born Tender Beef. If the fax feeding plan worked like it did in the K-state research projects, his beef; guaranteed tender by selecting bulls that sire calves that produce tender steaks, could be sold as a healthier cut to his consumers. “It’s a perfect fit” says Mayse. “Tender beef with the benefit of enhanced omega-3 fatty acids.”
The fatty acid content of the flax-fed steaks was analyzed by Dr. Drouillard’s lab at Kansas State University. The data was then statistically analyzed through the University of Missouri Meat Science department. The fatty acid composition of beef ribeye steaks from cattle fed flax for 70 days were compared to cattle fed a diet without flax seed. Steaks from beef fed flax had significantly more ALA and EPA than animals not fed flax. In fact, ribeye ALA concentrations were increased by nearly 6 fold to a concentration that reached an average of 2.37% of the total fat content of the steak. EPA levels were increased 1.5 times the level found in cattle fed the normal diet. DHA levels did not differ between the two groups.
Don Mayse and Sho-Me Born Tender Beef were able to repeat the results of the Kansas State study here in a real-world application. They can now sell tender beef, naturally fortified with the “heart healthy” fats known as omega-3’s proving that you can have your steak and eat it too.
University of Missouri Commercial Agricultural News - Winter 2005
Columbia Daily Tribune - June 5, 2004
High Plains Journal - July 2004
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