Oct12
Is Your Grass Fed Beef Actually More Nutritious? with Dr. Lucas Krusinski
Is grass fed beef really worth the extra money? And how do you know you're getting what you pay for?
In this episode of the ReThink Health Podcast, I sit down with Dr. Lucas Krusinski, an assistant professor of animal science whose research looks at how farming practices change the nutrients in our food. I read many of his papers while preparing for my own dissertation on beef nutrient density, so this conversation has been a long time coming.
Dr. Krusinski explains why not all beef is created equal. He walks us through how a cow's diet, pasture diversity, and feed supplements can change the omega-3s and plant compounds that end up on your plate. He also shares findings from his newly published paper on a surprising gap in the food system: many labels promise better nutrition, but almost none actually test for it.
He even shares early results from a study in which he tested 40 brands of beef liver supplements. What he found may change how you shop for them.
You’ll learn:
- Why "grass fed" and "pasture-raised" labels may not tell you as much as you think
- The one nutrient Dr. Krusinski would use to judge the quality of beef, and why
- How a national survey found huge differences in the omega-3 content of beef that was all labeled “grass-finished”
- The levers ranchers can pull to raise omega-3s in beef, including pasture diversity, hay, fermented forage, and flaxseed
- What testing 40 beef liver supplements revealed about vitamin A, minerals, and quality
- How eggs, chicken, and pork compare to beef when animals are raised on pasture
- How Dr. Krusinski shops for beef, including the visual clues he trusts more than labels
Whether you're a conscious meat shopper or a rancher who wants to raise more nutritious food, this episode will help you look past the label to make more informed decisions.
Watch the full conversation on YouTube.
Prefer audio? Listen below or on Spotify & Apple iTunes Podcasts.
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About Dr. Lucas Krusinski
Dr. Lucas Krusinski is an assistant professor of animal science at California State Polytechnic University. He grew up in France and came to the U.S. to play Division I tennis at Morgan State University, where he studied human nutrition. He discovered a passion for food science and earned his PhD at Michigan State University under Dr. Jennifer Fenton, studying grass fed, grass-finished beef.
His research explores how diet, pasture diversity, breed, and supplements shape the nutrient density of animal foods. His work includes omega-3 fatty acids, vitamins, minerals, and plant-derived compounds measured through metabolomics. He advocates for more transparency and nutrient testing in food labeling so consumers can trust the claims they pay for.
Thanks so much for spending time with us this week! Have a question or feedback? Email us at [email protected]—we would genuinely love to hear from you.
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