According to research published in Meat Science, beef raised on grass have

up to a tenfold increase of beta-carotene in their muscle tissues compared to grain fed

cattle. Grass-fed beef also feature up to four times more vitamin E than meat from

feedlot cattle. Beta-carotene and vitamins E and C act as powerful antioxidants that can enhance immune function and protect cells from the dangers of free radicals—highly unstable oxygen molecules that can damage normal cells and lead to cancer. This antioxidant action also is linked to a lower risk of developing cardiovascular disease.  Grass-fed beef has more EFAs than cattle raised on grain, with up to six times more beneficial omega-3 fatty acids. EFAs are polyunsaturated fats that help regulate mood, body temperature, organ function, insulin balance and joint health. EFAs also help enhance metabolic rates and lower blood pressure and blood cholesterol levels, resulting in a reduced risk for atherosclerosis, heart disease and stroke. And they play a vital role in reducing your risk for cancer and Alzheimer’s disease.