Nutritional Facts
NUTRITIONAL FACTS NUTRITIONAL COMPARISONS
FAT CHOLESTEROL PROTEIN IRON
| Scientific tests carried out on Guaranteed Pure Highland Beef by the Scottish Agricultural College – the National College for Food, Land and Environmental Studies demonstrate convincing evidence that GPHB is significantly lower in Fat and Cholesterol, and higher in Protein and Iron than other beef.Food scientists at SAC led by Dr Ivy Barclay, Head of the Food Science & Technology Department have published analytical results which have been determined on Pure Highland Beef cuts comparing each grade of meat with results from all beef published by McCance & Widdowson* at the Ministry of Agriculture Fisheries and Food (MAFF). |
* The composition of Foods, McCance & Widdowson, MAFF Nutritional Comparisons |
| PRODUCT | CHOLESTEROL (mg per 100g of meat) |
|
| Highland Beef | 23.4 | |
| Alaskan Crab | 45.0 | |
| Belgian Blue | 51.5 | |
| Tuna Water Pack | 55.0 | |
| Turkey | 58.0 | |
| Salmon | 74.0 | |
| Pork | 79.0 |
| PRODUCT | FAT (grams) |
PRODUCT | PROTEIN (g per 3 oz of meat) |
| Pure Highland Rump | 4.2 | Highland | 20.7 |
| Commercial Beef Rump | 13.5 | Belgian Blue Beef | 14.0 |
| Commercial All Cuts | 15.6 | Other Beef | 15.4 |
| Chicken (avg. w/skin) | 9.0 | Chicken Breast | 17.9 |
| Pork Loin | 9.0 | ||
| Halibut w/skin | 11.0 | ||
| Snapper (w/skin) | 17.0 |
| (*information compiled from AHCA< Blue OX Farms, M.A.F.F. and the Scottish Agricultural College.)
|
Highland Beef: Lower in Fat and Cholesterol
This ancient breed’s long hair coat replaces the thick layer of fat found on most other breeds. This means little outside waste on the meat. Analysis by an independent commercial testing laboratory in Colfax, Wisconsin, which has been in operation since 1952, confirms that highland beef is low in cholesterol and fat.
Highland Beef is lower in fat than Snapper (with skin), Pork Loin, Chicken (avg. with skin), Halibut (with skin), Commercial Beef.
Highland Beef is lower in Cholesterol than Buffalo, Codfish, Venison, Chicken, and Lean Red Beef.
The Highland Breed
Scottish Highland Cattle are thought to have originated in ancient times in Northern Scotland and have been tended by man for centuries, with written records dating back to the 1700’s. Highland Cattle are characterized by elegant horns and a long, thick double layer of hair, ranging in color from black to dun, to silver to white, or shades of red from yellow to mahogany. Highland Cattle were shaped by their harsh environment into the moderate-sized, hardy, efficient grazers we have today. For many centuries Highland Beef has been the beef of preference for the Royal dining tables, with the Queen of England maintaining her own herd of “Grande Olde Breed” at Balmoral Castle.
Grass Finished Beef: One of the Healthiest Foods on the Menu
When you add up the score card between grass-fed and grain-fed beef, grass-fed beef wins hands down. The more naturally raised meat has:
- Less overall fat
- Fewer calories
- More omega-3 fatty acids
- A healthier ratio of omega-6 to omega-3 fatty acids
- More CLA
- More vitamin E
- More beta-carotene
Like all beef, grass-fed / finished beef is an excellent source of high-quality protein, iron, zinc, selenium, phosphorous, and the B-complex vitamins. But it is superior to grain-fed beef in a number of key ways. It is lower in fat and calories and higher in omega-3 fatty acids and CLA. The differences alone justify a switch to pasture-raised beef.
Fresh pasture offers hundreds of times more of these nutrients than a standard feedlot diet. As a result, grass-fed meat has up to four times more beta-carotene than conventional feedlot meat. Given all these benefits, a steak from a cow raised on pasture is even healthier for you than a chicken breast – the meat that health authorities are so quick to recommend. The steak has about the same amount of total fat, making it an equally good choice for a heart-healthy diet, but it has more omega-3s. What’s more it has less cholesterol than chicken and more than four times more CLA. Move over chicken. Make room for grass-fed beef!*
*Excerpts from the book: Pasture Perfect: The Far-Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals by Jo Robinson.
What is CLA?
THE BASICS.
CLA is a newly discovered good fat called “conjugated linoleic acid” that may be a potent cancer fighter. In animal studies, very small amounts of CLA have blocked all three stages of cancer: 1) initiation, 2) promotion, and 3) metastasis. Most anti-cancer agents block only one of these stages. What’s more, CLA has slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate, and colon. (1)
Human CLA research is in its infancy, but a few studies have suggested that CLA may have similar benefits in people. A recent survey determined that women with the most CLA in their diets had a 60 percent reduction in the risk of breast cancer. (2)
Where do you get CLA? Many people take a synthetic version that is widely promoted as a diet aid and muscle builder. New research shows that the type of CLA in the pills may have some potentially serious side effects, including promoting insulin resistance, raising glucose levels, and reducing HDL (good) cholesterol. (3)
Few people realize that CLA is also found in nature, and this natural form does not have any known negative side effects. The most abundant source of natural CLA is the meat and dairy products of grassfed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grainfed to grassfed products can greatly increase your intake of CLA. (4)
Click here to find a local supplier of grass-fed meat and dairy products—all naturally rich in the healthy form of CLA.
BEYOND THE BASICS.
On the molecular level, CLA resembles another type of fat called “linoleic acid” or LA. (Both CLA and LA have 18 carbon atoms and two double bonds holding the chain together. The main difference is in the placement of those bonds.) However, CLA and LA appear to have opposite effects on the human body. For example, LA promotes tumor growth but CLA blocks it.
There are 28 possible types (isomers) of CLA, each one with a slightly different arrangement of chemical bonds. The type most commonly found in meat and dairy products has double bonds between the 9th and 11th carbon atoms and is referred to as “cis 9, trans-11 CLA” or “rumenic acid.”
Three Times More CLA in a Grass-fed Hamburger
A lean hamburger from grass-fed cattle has two and a half times more conjugated linoleic acid (CLA) than an equally lean hamburger from cattle raised in a feedlot. CLA (conjugated linoleic acid) is a healthy fat that has been shown to fight obesity, cancer, and diabetes in lab animals. Human studies are now underway. “A literature Review of the Value-Added Nutrients Found in Grass-Fed Beef Products.” Nutrition Journal, June 2006 (In Press.)information from: www. eatwild.com