Nutrition Benefits2020-06-24T02:58:42+00:00

Nutrition Benefits

Nutrition Benefits of Grass-fed Beef and Lamb

Grass-fed and pasture-raised beef and lamb, naturally we are biased to those from New Zealand, are not only delicious, they also pack a nutritional punch. Loaded with complete proteins, healthy fats, vitamins, minerals, and antioxidants, grass-fed beef and lamb provide unequaled nutritional benefits for a better life.

Better Nutrients

We all know 100% grass-fed and pasture-raised beef and lamb are excellent sources of protein; however, their nutritional benefits don’t stop there. If you haven’t considered beef and lamb as being good for you before, it’s time to re-think. Many essential vitamins, minerals and other nutrients are found in grass-fed and pasture-raised meat.

Nutrition benefits New Zealand grass-fed beef lamb 2
Nutrition benefits New Zealand grass-fed beef lamb 3

Better for You

Not only does New Zealand grass-fed beef and lamb boast the flavors of nature with subtle notes of the green pastures the meat was raised on, but the unique nutritional benefits are second to none. Grass-fed red meat has higher vitamin A and E content and a favorable fat profile. It is lower in total fat, more conjugated linoleic acid (CLA) with a healthier omega 3: omega 6 ratio than grain-fed meat. Packed full of complete protein, bioavailable iron, zinc and vitamin B12, with bioactives creatine, carnitine and carnosine plus antioxidants, there’s no denying New Zealand grass-fed beef and lamb is aptly named Natures’ Power Pack.

A Balanced Plate

Red meat, such as beef and lamb, provides an efficient source of complete protein (contains all essential amino acids). Grass-fed and pasture-raised beef and lamb offer a tasty change of pace and a simple way to incorporate healthy proteins and fat into your meals. Likewise, grass-fed and pasture-raised meat invites vegetables to the plate. Each complements the other and makes a balanced meal that provides protein and minerals from the meat, with fiber, vitamins and antioxidants from the vegetables.

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