The Study
Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis.
This study looked at how different foods made cows' meat taste different and changed its fat. It found that meat from cows eating grass tasted better and had healthier fat — but it didn't prove the food caused those changes, just that they happened together.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
Cows that eat grass make beef with more good fats and less bad smell than cows that eat only corn.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 510 / 100
Quality score
Participants are randomly assigned to treatment or control groups, minimizing bias. The gold standard for testing whether an intervention causes an effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — this means grass-fed beef is less likely to go rancid and tastes better to people.
- 2Grass-fed beef has 65% more omega-3s and 2-3x less omega-6s than corn-fed beef.
- 3It also has fewer bad-smelling chemicals and tastes less off.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Meat science
Year
2018
Authors
A. Fruet, F. Trombetta, F. S. Stefanello, C. Speroni, J. Z. Donadel, A. M. de Souza, A. R. Rosado Júnior, C. J. Tonetto, R. Wagner, A. D. de Mello, J. L. Nörnberg
Related Content
Claims (6)
Grass-fed beef has about 65% higher levels of omega-3 fatty acids and two to three times lower levels of omega-6 fatty acids compared to grain-fed beef.
Beef finished on legume-grass pasture with added whole corn grain has the same fatty acid profile, volatile compound levels, and off-flavor intensity as beef finished on legume-grass pasture without grain.
Beef from cattle fed only corn grain has more chemical compounds linked to spoilage than beef from cattle raised on grass and legumes, with or without grain.
Beef from cattle raised on legume-grass pasture, with or without corn grain, contains a lower ratio of omega-6 to omega-3 fatty acids and more conjugated linoleic acid than beef from cattle fed only corn grain, leading to a lipid profile that is more favorable for human health.
Beef from cattle fed only corn has a stronger unpleasant taste than beef from cattle fed on legume-grass pasture.
When cattle are fed forage during the finishing phase, their meat has lower lipid oxidation and a more favorable fatty acid profile, whether or not grain is added to their diet.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.