GRASS-FED beef could soon be recognised legally as a source of long-chain omega-3 fatty acids, following work carried out at Newcastle University. A research paper just published in the scientific journal, Future Foods, suggests these omega-3 fats have anti-inflammatory properties and any deficiency in them can contribute to a wide range of adverse mental and physical health conditions, including coronary heart disease. However, a major weakness of many modern diets around the world is a shortage of these types of fatty acids, exacerbated by excess omega-6 fats. “Whilst differences between organic and conventionally reared beef have been studied before, this is the first record of the extra benefit from cattle fed 100% forage diets throughout their entire life,” said lead researcher Gillian Butler.