What is range-aged beef?

Range-aged beef refers to a type of beef that is produced out of solar powered cattle that have reached physical maturity and are no longer growing additional carcass, and out of cattle that are born, grown-out, and fattened on native range grasses and forbs. The beef is produced without the use of either chemical fertilizers, aquifer depleting irrigation, or fossil-fuel powered machinery. Moreover, the beef is not contaminated with industrial additives which have been proven by scientific research or perceived by the public as being unhealthy.

Range-aged beef is sometimes referred to as range-raised beef, rangefed or range-fat beef, native grassfed beef, range-favored beef, or cowboy beef.

When compared to grainfed "white-fat" beef (i.e., beef produced and finished in feedlots with corn, milo, and other industrial feedstuffs), range-aged "yellow-fat" beef contains

• less fat as a whole (i.e., is leaner than grainfed beef)
  
  
• less unhealthy fat
  
  
• fewer calories
  
  
• more omega-3 fatty acids
  
  
• a healthier ratio of omega-6 to omega-3 fatty acids
  
  
• more healthy fat called conjugated linoleic acid
  
  
• more vitamin E
  
  
• more beta-carotene.
  
  

Other benefits of range-aged beef include:

• is an excellent source of iron, zinc, selenium, phosphorous, and B-complex vitamins
  
  
• has a far richer (natural) beef taste than all other types of beef, including grainfed and tame pasture fed (tame grassfed) beef
  
  
• is a type of beef that, as a result of millions of years of natural evolution, has been and continues to be a superior food product for human growth and development, for keeping the human body and brain healthy and functioning properly.
  
  

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