Grassland meat

Grasses of semi-natural grasslands are rich in vitamins, minerals and bioactive substances. Grazing livestock in these grasslands leads to more nutritional meat, with higher concentrations of omega-3 fatty acids and antioxidants. Grassland meat also has a higher proportion of long-chain polyunsaturated fatty acids, critical for the human diet, and more vitamin E.

Among chefs and meat lovers, grass or pasture-fed beef is considered to be more diverse, intense and impressive in flavour than intensively reared beef on combined feed. This meat requires much less seasoning, even none, as the diversity of pasture flora is reflected in the taste. Even better, you require less meat to feel as full from non-grassland meat.

In recent years, the chemical composition of semi-natural grassland plants and their impact on livestock health has attracted growing scientific interest. Studies have shown that the phenolics, terpenes and alkaloids in many natural grassland plants have anti-parasitic, anti-bacterial, anti-fungal and anti-inflammatory properties that have a positive impact not only on human health, but livestock health too. It has been shown that livestock that have access to species-rich pastures have better immunity and their bodies are better able to resist the effects of parasites.

In general, semi-natural grasslands provide less fodder than sown grasslands and can graze fewer livestock, but the meat is particularly valuable, not just in terms of taste and nutritional value. Buying and eating grassland meat supports the grazing and management of grasslands, and therefore their conservation.