Learn The Difference Between Organic and Non-Organic – Which Is Better

People are increasingly becoming conscious of the things they eat. Concerns about cancer, obesity and other lifestyle-oriented diseases are fueling this change of habit. You are always looking for healthier food options and are more aware of the things you eat. The production of beef is under strict regulations. The animals are raised in conditions that encourage their natural behaviors. The following are some of the things that help to differentiate between organic and non-organic meat.

Calorie and fat content

Organic meat generally has higher quantities of omega-3 acids, less saturated fat, and also fewer calories. Therefore, it is healthier compared to the non-organic type. Turning to non-organic meat allows for an increased intake of omega-3 fatty acids for meat consumption. Also, it leads to a reduction in meat intake while maintaining your omega-3 fatty acid intake. Studies indicate that organic meat contains higher levels of iron (Fe) and lower levels of toxic metals such as cadmium and copper (Cu).

Non-organic contain high levels of saturated fatty acids. High intake of these saturated fatty acids such as palmitic acid, stearic acid, and myristic acid is associated with health problems. You may develop any of the complications below.

• Weight gain
• Insulin resistance
• Increased blood cholesterol
• Cardiovascular disease

Use of growth hormones and drugs

You obtain organic meat from animals that do not use antibiotics, hormones, and drugs. There are regulations to ensure that meat farmers adhere to the rules stipulated for their meat to be certified as organic. Additionally,  to make sure that the correct procedures are followed, the authorities conduct regular checks. The cattle are tracked from birth to the slaughterhouse to ensure it is credible.  The rules require the animals raised on land free of artificial pesticides and fertilizer. All the animal feed should be certified as organic too and not contain any animal products. A question that commonly arises is what happens to animals that require antibiotic treatment to overcome a disease or an infection. Animals that are on antibiotics are removed from the organic farm and moved to a non-organic one.

Farming practices

The quality of meat is usually dependent on how the animal is cared for and treated on the farm. Organic cows are reared outdoors and primarily feed on fresh grass. The calves are nursed by their mothers and moved to the feedlot at sixteen months. Organic cattle grow much slower and tend to be smaller in size because of the longer time spent on pasture. Research has shown that grass-fed meat contains a lesser amount of fat than beef that is concentrated. When you enjoy your grass-fed beef ribeye steaks, remember that organic cattle have more lean meat. And, they also possess muscle with four times the level of linoleic acid, which is anorganic essential fatty acid.

Taste and flavor

The food fed to an animal has a significant impact on the composition of their meat and how it eventually tastes. Non-organic cattle consume a mixture of corn, corn-by-products, soy, and other supplements before slaughter. The combination accelerates growth in beef cattle, causing increased marbling and imbue a slightly sweeter taste in the beef. On the other hand, organic cattle exclusively feed on grass and bushes and thistles that grow on the ground. Although it produces less marbling, it is more natural for the cattle. A typical description of grass-fed beef is that it is ‘meatier.’

Health benefits

Science has shown that organic meat is better for your health. Some of the potential health benefits of organic food are listed below.

• Protection against diseases – consuming antioxidants is one of the best ways to fight free radicals, thus protecting against disease. Environmental factors such as air and cell metabolization produce these radicals. Some of these diseases include cancer and diabetes.
• Improved heart health – organic beef contains less total fat and has more beneficial fatty acids, good for your heart.

However, do not forget that organic beef is still beef. Consuming a lot of red meat can shorten the average lifespan of a healthy person. It causes higher diabetes, cancer, and heart diseases such as coronary thrombosis. These diseases are lifestyle-oriented and can be severe. Some sources of protein are healthier than others, whether non-organic or organic. Some of these healthier alternatives include eggs, nuts, beans, and fish. Always remember that your grass-fed beef will always taste better. Although the choice between organic and non-organic meat comes down to preference and taste, the wiser choice is organic meat.