Grass-Fed Meat Advantage: Vitamin A and Vitamin E Bonus
The meat from grass-finished animals is also richer in beta-carotene (vitamin A), a vitamin linked with a lower risk of cancer and cardiovascular disease. Beta-carotene is naturally yellow and gives the fat of grass-finished animals a creamy yellow color. The fat of grass-finished beef and lamb tastes delicious and actually contains many of its healthiest nutrients.
In addition to being richer in beta-carotene, the meat from grass-finished animals is also higher in vitamin E. It is up to four times higher in vitamin E than meat from feedlot animals. Also, it is nearly twice as high in vitamin E as the meat from the feedlot animals that are given vitamin E supplements. In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most American diets lack sufficient amounts of vitamin E.