Midwest Graziers Seek to Capitalize on Nutritional Benefits of Pasture-Raised Products

Last summer, in response to interest from beef producers, NRCS grazing specialist Jim Ranum incorporated information about health-promoting fatty acids in grass-based cattle into his monthly pasture walks in northeast Iowa.  The information, published as part of a Sustainable Agriculture Research and Education (SARE)-funded study measuring the presence of those acids – conjugated linoleic (CLA) and omega-3 – prompted a few farmers to switch to a pasture-based system for their animals.

“People are trying to get a little better price for their product and are looking at the CLA/health issue angle,” said Ranum, who distributed the SARE report and an Iowa State University brochure about health-promoting fatty acids.  Customers “want an all-natural, healthier product and the interest is there from producers wanting to get into that type of market.”

Ranum was on the receiving end of information generated by the Northeast Iowa Resource Conservation & Development (RC&D) council, which paired with Iowa State University researchers on a SARE-funded project assessing CLA concentrations.  Farmers in Iowa and Wisconsin, aware that health-conscious consumers are interested in increasing their intake of health-promoting fatty acids in meat and dairy, asked their local RC&D council to help measure the presence of conjugated linoleic (CLA) and omega-3.

Linolenic acid, an omega-3 fatty acid, has an anti-inflammatory effect in the body, said Don Beitz, an ISU professor of animal science and biochemistry, which may lessen heart disease.  In lab tests on animals, CLAs helped prevent cancer and heart disease, decreased obesity and improved bone health.

Project partners split groups of animals on 16 participating farms to compare CLA content of milk and beef raised on pasture versus conserved forages.  Their results confirmed that beef and dairy products from grazing animals contain higher CLA content than food from non-grazing animals: 3- to 4-fold greater in milk and 1.5 to 2 times greater for beef.

“Producers who participated in the project and other local farmers who have started raising and selling grass-fed beef that is high in CLA have a strong market” for their products, said Lora Friest, NRCS coordinator of the Northeast Iowa RC&D.

Dan Specht, a beef and pork producer in McGregor, Iowa, saw a dramatic difference in CLA content in beef from steers raised 100 percent on pasture.  “There was a large difference between a high grain diet and forage-based with some grain finishing, but there was a huge difference when we eliminated grain and went to whole grass diet,” said Specht, who participated in the study.

While he used to sell his beef to a cooperative, he has eliminated grain from the steers’ diets and now sells his product with a “grass-fed” label at various markets for a premium price.  “It was a demand-driven change,” Specht said.  “I’m sensitive to my bottom line and what I can make money on, and the greatest demand out there is for grass-fed organic beef.”

Ranum, the NRCS grazing specialist, is continuing to promote the CLA information to producers through such popular farmer venues as the Upper Midwest Grazing Conference.  Some beef producers with whom he works hope to switch from partial pasture to a complete grass diet.  “They’re working toward that,” he said.

About SARE
Since 1988, SARE has helped advance farming systems that are profitable, environmentally sound and good for communities through a nationwide grants program.  The program, administered by  CSREES and USDA, funds projects and conducts outreach designed to improve agricultural systems and natural resources.

NRCS field office professionals frequently collaborate on SARE-funded projects and are valuable partners to the SARE program. NRCS staff serve on SARE’s national Operations Committee, on regional Administrative Councils, on State committees and are actively engaged as technical advisers and collaborators on SARE-funded research grants around the U.S.

For more information, visit the SARE website or for more information about the regional SARE programs, click on the region area of the map below.

Your contact is Diana Friedman, SARE research associate, at 301-504-6422.