Like most people, we love the traditional taste of beef. We also know that standard beef is high in saturated fats that can lead to heart disease. We also know that despite the many nutritional benefits of beef, there are also some concerns. In fact, many people are limiting their beef consumption, or eating the very leanest cuts, to address such concerns. We have a better idea: improve the nutrition of beef by improving cattle feed to produce beef with omega 3’s similar to ocean fish.
We’re on a mission to evolve the cattle industry, keeping the same wonderful taste of traditional beef, but making it healthy for our hearts. Same taste … better health.
The Mayo Clinic reports strong scientific evidence that omega 3’s DHA and EPA reduce heart disease.
Omega3Beef Approved in Europe
Great News. The European Commission of the European Community (28 countries in Europe) has approved our algae as a feed ingredient for cattle, hens, pigs, and sheep. We are talking with leading grocery chains in the UK, France, Italy, Spain, and Germany. The grocery chains will order Omega3Beef from their existing suppliers. The feedlot operators and grass feeding operations in these existing supply chains will buy the algae to produce Omega3Beef. Look for Omega3Beef steaks and burgers in stores this Spring.
Seven years back, our founder Don Smith was on his cattle ranch in Oklahoma, talking with animal science professors from Cornell and Oklahoma State Universities about cows, people and health. Consumers were eating less beef and more chicken, and were bored by it. They were also eating fish — not only because saturated fats in beef were bad, but also because the omega 3’s in fish like salmon and halibut were good. Hearing from the professors how grass-fed cattle could produce beef with low levels of omega 3’s naturally, he thought, Wait a minute: what if we could raise cattle on feed containing the same heart-healthy omega 3’s that fish consume when eating algae?
Turns out … great idea. In fact, we’ve now completed small-scale tests of our patented Omega3Beef process at two major universities with great success. Our next step is to obtain the funds needed to scale up our efforts to win approval from the Center for Veterinary Medicine (CVM).
Omega 3’s DHA and EPA per Serving
Company founder Don Van Pelt Smith had a brainstorm in 2008. He had met with professors from Cornell and Oklahoma State Universities to discuss his vision of making beef healthier.
Don learned from the professors that cattle could already produce minute levels of the omega 3’s DHA and EPA just by eating grass. And he already knew the large amount of omega 3’s DHA and EPA in fish came from their eating algae in the ocean.
Suddenly it came to Don: could we feed algae to cattle? More importantly, could we find the right algae and the right diet for cattle to grow the same as always…but also produce high amounts of the same DHA and EPA that fish have? Don’s ranch company began doing research with professors at Oklahoma State University. It took five years to work out the details, but we finally proved it could be done.
Today Don, his wife Krissa, and the company all reside in Colorado, to be closer to where the large-scale cattle feeding will be done at Colorado State University this Spring.