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Background on the Data
In 2002 a frozen chuck steak from a 100% grass-fed heifer was set aside for one year. Then I shipped it to the Animal, Dairy and Veterinary Sciences Department, Utah State University for a fatty acid analysis. The first table on the right is the full report.
In November 2012 a set of 100% grass-fed steers was processed and some steaks were sent in for blood lipid tests. This time I sent them to Omega-3 Test which is a Doug Bibus company. The results are in the following two tables on this page.
Fatty Acid Analysis
Scientists have discovered that fat is essential for good health. They've also determined that there is no such thing as "good fats" and "bad fats." All fats are good. But if the balance of fats is inappropriate, then that leads to body failures (chronic disease). The balance of essential fats (the ratio of Omega-6 fatty acids to Omega-3 Fatty Acids) in the membranes of the cells in our bodies should replicate that of green leafy plant material. That ratio hovers around one to one. When the ratio is skewed, for instance when it's greater than four to one, body failures start to occur. This is why the meats you eat must have ratios that are very close to one to one. Even four to one is unacceptable.
Ted Slanker
Slanker's Grass-Fed Meats
100% Grass-Fed Beef Chuck Steak
Fatty Acid Analysis by Utah State University
Animal, Dairy, and Veterinary Sciences
Skaggs Nutrition Laboratory
September 16, 2003
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|
Fatty Acid
|
% Composition
|
Butyric Acid (C4:0)
|
0.00
|
Caproic Acid (C6:0)
|
0.00
|
Caprylic Acid (C8:0)
|
0.00
|
Capric Acid (C10:0)
|
0.00
|
Lauric Acid (C12:0)
|
0.00
|
Myristic Acid (C14:0)
|
3.68
|
Myristoleic Acid (C14:1)
|
0.85
|
Pentadecanoic Acid (C15:0)
|
0.88
|
Palmitic Acid (16:0)
|
24.18
|
Palmitoleic Acid (C16:1)
|
3.94
|
Heptadecanoic Acid (C17:0)
|
1.51
|
cis-10Heptadecenoic Acid (C17:1)
|
0.84
|
Stearic Acid (C18:0)
|
21.20
|
trans-11 Octadecenoic Acid (C18:1)
|
5.26
|
Oleic Acid (C18:1n9c)
|
33.77
|
Linoleic Acid (C18:2n6c)
|
0.99
|
Gamma-Linolenic Acid (C18:3n6)
|
0.02
|
Alpha Linolenic Acid (C18:3n3)
|
1.08
|
Total C18:3
|
1.10
|
cis-9, trans-11 CLA (C18:2)
|
1.21
|
trans-11 cis-12 CLA (C18:2)
|
0.25
|
*Total CLA
|
1.46
|
cis-11,14-Eicosedienoic Acid (C20:2)
|
0.11
|
cis-8,11,14-Eicosatrienoic Acid (C20:3n6)
|
0.04
|
cis-11,14,17-Eicosatrienoic Acid (C20:3n3)
|
0.02
|
Arachidonic Acid (C20:4n6)
|
0.04
|
cis-5,8,11,14,17-Eicosapentaenoic Acid (C20:5n3)
|
0.02
|
cis-7,10,13,16-Docosatetraenoic Acid (C22:4n6)
|
0.00
|
cis-7,10,13,16,19-Docosapentaenoic Acid (C22:5n3)
|
0.09
|
cis-4,7,10,13,1 6,19-Docosahexaenoic Acid (C22:6n3)
|
0.01
|
**Total Omega-3
|
1.22
|
***Total Omega-6
|
1.08
|
Omega-6 to Omega-3 Ratio
|
0.89 to 1.00
|
* Total CLA = Sum of cis-9, trans-11 CLA (C18:2) and trans-11 cis-12 CLA (C18:2) fatty acids
** Total Omega-3 = Sum of C18:3n3, C20:3n3, C20:5n3, C22:5n3, and C22:6n3 fatty acids.
*** Total Omega-6 = Sum of C18:2n6c, C18:3n6, C20:3n6,C20:4n6, and C22:4n6 fatty acids.
- O M E G A 3 F A M I L Y -
|
||
9,12,15-octadecatrienoic acid
|
18:3 n3
|
a-linolenic acid
|
6,9,12,15-octadecatetraenoic acid
|
18:4 n3
|
stearidonic acid
|
11,14,17-eicosatrienoic acid
|
20:3 n3
|
eicosatrienoic acid (ETA)
|
8,11,14,17-eicsoatetraenoic acid
|
20:4 n3
|
eicsoatetraenoic acid
|
5,8,11,14,17-eicosapentaenoic acid
|
20:5 n3
|
eicosapentaenoic acid (EPA)
|
7,10,13,16,19-docosapentaenoic acid
|
22:5 n3
|
docosapentaenoic acid (DPA)
|
4,7,10,13,16,19-docosahexaenoic acid
|
22:6 n3
|
docosahexaenoic acid (DHA)
|
6,9,12,15,18,21-tetracosahexaenoic acid
|
24:6 n3
|
tetracosahexaenoic acid
|
- O M E G A 6 F A M I L Y -
|
||
9,12-octadecadienoic acid
|
18:2 n6
|
linoleic acid
|
6,9,12-octadecatrienoic acid
|
18:3 n6
|
g-linolenic acid
|
11,14-eicosadienoic acid
|
20:2 n6
|
eicosadienoic acid
|
8,11,14-eicosatrienoic acid
|
20:3 n6
|
homo-g-linolenic acid
|
5,8,11,14-eicosatetraenoic acid
|
20:4 n6
|
arachidonic acid
|
13,16-docosadienoic acid
|
22:2 n6
|
docosadienoic acid
|
7,10,13,16-docosatetraenoic acid
|
22:4 n6
|
adrenic acid
|
4,7,10,13,16-docosapentaenoic acid
|
22:5 n6
|
docosapentaenoic acid
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For additional reports on the nutritional characteristics
of grass-fed meats please visit these links.
Copyright 2000-2014 © Ted E. Slanker, Jr., All rights reserved.