Plants in natural grasslands are rich in vitamins, minerals and bioactive compounds; by grazing livestock on such grasslands, we obtain meat with a higher nutritional value – it has a higher concentration of omega-3 fatty acids and also contains more antioxidants. Such meat has a higher proportion of long-chain polyunsaturated fatty acids, which are important in the human diet, as well as more vitamin E.

Among chefs and meat lovers, grass-fed or pasture-fed beef is considered to have a more varied, intense and impressive flavour than intensively reared beef, which is produced using a combination of concentrated feed. When cooking this type of meat, far fewer seasonings are required, and one can even manage without them altogether, as the meat’s composition reflects the diversity of the pasture’s flora in terms of flavour. Eating this meat makes you feel full more quickly, meaning you consume less of it.

In recent years, scientists have been showing increasing interest in the chemical composition of natural grassland plants and their impact on livestock health. Studies have shown that the phenols, terpenes and alkaloids found in many natural grassland plants possess antiparasitic, antibacterial, antifungal and anti-inflammatory properties, which have a positive effect not only on human health but also on the health of livestock. It has been shown that livestock with access to pastures rich in plant species have a stronger immune system and their bodies are better able to resist the effects of parasites.

Generally speaking, natural grasslands yield less fodder than fenced pastures and can support fewer livestock, but the meat is particularly valuable – not only in terms of taste and nutritional value. By buying and eating meat from natural grasslands, you are supporting the grazing and management of these grasslands, and thus their conservation..