For Related Articles and More Information, Please Visit OCA’s CAFO’s vs. Free Range Page, Health Issues Page and our All About Organics Page.

I’ve often said that the differences between organic, pastured beef and that from animals raised in confined animal feeding operations (CAFOs) is so great that you’re really talking about two completely different animals.

The same applies to other animal meats, and animal products such as dairy and eggs.
The Epoch Times1 recently featured an article discussing reasons to switch to grass-fed beef. I’d like to add a couple more, relating to the benefits of switching to raw, grass-fed dairy and eggs as well.

Grass-Fed Beef Does Not Promote Antibiotic-Resistant Disease

In the grand scheme of all that is wrong with modern agriculture, the unnatural transition that turned cattle, which naturally eat only grass, into
grain-eating ruminants is definitely toward the top of the list.

CAFO cows are fattened for slaughter in gigantic feedlots as quickly as possible (on average between 14 and 18 months) with the help of grains and growth promoting drugs, including antibiotics.

This routine practice, which is done purely for financial reasons, has led to the current scourge of antibiotic-resistant disease, which now kills at least 23,000 Americans each year. Other growth-promoters commonly used in US beef have been banned in most other countries due to suspected health effects, both in animals and consumers.