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Are You Eating Good-for-You Beef or Bad-for-You Beef?

Written by Peter Maldonado on October 19, 2015


Americans love beef—whether it’s a grilled hamburger at a back-yard barbecue or a filet mignon at a five-star restaurant. We are consummate carnivores, and we always look forward to our next beef meal. But the truth is, all beef is not the same. Beef can be a wonderful source of healthy protein, nutrients, and vitamins or it can be filled with GMOs, toxins, and other ingredients that can lead to serious health problems. Here’s how to make sure you always choose healthy beef.

The Bad-for-You Beef

Historically, American beef producers raised healthy cattle on pasture lands of endless grasses and vegetation. The cattle grew up strong and vital. Unfortunately, in the 1950s, beef producers took a turn down a road that would inevitably lead to raising dangerously unhealthy cattle. This change occurred when cattle ranchers started feeding grains to their cattle to fatten them. Today those grains are grown from GMO seeds which are associated with a long list of health dangers for the cattle, the environment, and consumers.

Eventually fattening up their cattle wasn’t enough for ranchers. They wanted the cattle to grow big enough to sell or slaughter in two to three years instead of the normal four to five years. They started injecting the cattle with growth hormones to speed up their natural aging process. (Wait, it gets even worse than this.)

Even though all cattle graze on grass for the first part of their lives, they are switched over to grain as soon as possible for the fattening-up process. Living on grain, cattle didn’t need to graze all the time. So ranchers developed Confined Animal Feeding Operations (CAFOs) where cattle were shoved into small pens—nose to tail—and never allowed to go outside, walk around, and graze. It’s not surprising that the animals got weaker and sicker and needed bigger doses of antibiotics to fight disease.

This inhumane process that creates most of the beef in the U.S. is the kind of beef that can make you sick. These days, a steak or hamburger arrives on your plate filled with pesticides, GMOs, growth hormones, and antibiotics. This is definitely “bad-for-you” beef.

The Good-for-You Beef

Healthy non-GMO grass-fed beef is usually imported from New Zealand and Australia—two of the top beef exporters in the world. Both countries have a long tradition of raising beef on non-GMO grass their entire lives. Cattle ranchers never feed them grain, they never give them growth hormones or antibiotics, and they always let them graze and stay outside all year round.

In New Zealand, where the climate is temperate and the air is pure and crisp, GMO seeds and products are illegal. The country is passionate about protecting their environment and keeping it clean.

The Nutritional Power of Non-GMO Grass

When cattle dine on natural grass their entire lives—free of GMOs and pesticides—they are ingesting the right balance of “good-for-you” anti-inflammatory polyunsaturated fats—Omega 3’s and CLA Omega 6’s. Omega 3 fatty acids are essential for normal growth and may play a role in preventing and treating coronary artery disease, hypertension, arthritis, cancer, and other inflammatory and autoimmune diseases.

For all these reasons, 100% non-GMO grass-fed Angus beef from New Zealand is the good-for-you beef. It’s leaner and significantly higher in flavor, nutrients, vitamins, antioxidants, and anti-inflammatory fatty acids.

Look for the “New Zealand 100% Non-GMO Grass-fed Beef” label, and buy with confidence. You know you’re adding healthy protein to your diet that is good for you and delicious, too!


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