This is our most frequently asked question, and the answer is surprisingly simple. The difference is in what we feed it.
The answer may be simple, but the details under the hood are more complex.
- We use natural forage for a balanced Omega-6:Omega-3 ratio of 1:1
- We ferment the forage for:
- Increased nutrient availability for the animals
- Cleaner forage, eliminating environmental and industrial toxins
- Resulting in:
- Higher nutrient density
- Cleaner meat, without the environmental and industrial contaminants
- Elevated anti-oxidative and anti-inflammatory compounds
- Better flavor, better marbling, tender and juicy
Natural forage with positive Omega-3 balance
We feed only natural forage: grasses, alfalfa, clovers, etc. We never feed any grain – ever! The average Omega-6:Omega-3 ratio of our forage blend is 1:2 – 1 Omega-6 for every 2 Omega-3. So, we have a positive Omega-3 balance. This positive balance produces finished meat with an average Omega-6:Omega-3 ratio of approximately 1:1. Natural grass-fed and finished meat will have similar balances, but that is where the similarities stop.
Fermentation for increased nutrition
We use special food-grade microbes to ferment the green forage, releasing much more nutrition than fresh or dry forage. Our animals are fed a consistent diet of optimized fermented forage, providing much higher soluble levels of both energy and nutrition. This increase in soluble nutrition provides much more for the animals to work with, leading to faster growth, increased marbling, and higher nutrient density.
The chart below shows a nutrient analysis between Fermented Forage beef and Grain-fed beef.
At a cellular level, the animals are also creating healthier and more nutritious meat. The increased availability of the essential fatty acids (both Omega-6s and Omega-3s) promotes a strong anti-oxidative and anti-inflammatory environment within the meat. In other analyses, we see that the cells are utilizing the increased availability of the Omega-3 fatty acids and actually stockpiling them in various forms, creating anti-inflammatory compounds at more than double the rate of both grain-fed and grass-fed beef.
In the full analysis, out of 156 identified compounds, Omega Balance Natural Beef had significantly higher levels of 87 compounds.
That increased nutritional content goes directly to you – the consumer. Omega Balance Natural Beef has higher nutrition, greater anti-oxidative capacity, and greater anti-inflammatory capacity. No other beef can say that!
Fermentation for cleaner forage
The final concept is simply cleaner forage. Our fermentation microbes break down and eliminate toxins of multiple varieties, both environmental and industrial, producing a forage without toxic side effects.
Molds and other pathogenic fungi are endemic to the soils and the air. They readily colonize in crops and plants and as they reproduce, they produce toxic byproducts called mycotoxins. We have seen hay that looked clean and was harvested and baled textbook-perfect, yet it still had toxic levels of mycotoxins.
Our fermentation microbes actually kill the molds and other pathogens and digest their toxic byproducts, so our fermented forage has virtually no environmental toxin load. This makes the feed easier for the animals to eat without wasting so much energy on immune responses for the pathogen loads.
We have even shown that our fermentation microbes will digest and significantly reduce glyphosate residue on the forage. With the right environment, the fermentation will completely breakdown the glyphosate and all its byproducts, leaving the forage clean and healthy for the animals.
So, how is Omega Balance Natural Beef different than any other beef?
- It's Cleaner
- It's Healthier
- It's Balanced
- It's Tender, Juicy, and Delicious!
Omega Balance Natural Beef is the healthiest meat there is and it is a necessary component for a healthy diet of whole and natural foods. If you haven’t tried it yet, you should!