Proof of Concept
The Nutrient Density Study in Beef
Beef was the first food we set out to define, and the proof of concept for everything that follows. Working with partners including Dr. Stephan van Vliet at Utah State University and the laboratory Edacious, we measured mineral content, fatty acid profiles, antioxidants and more across commercial grass and grain-finishing systems, and connected those nutrient differences to management, genetics, soil, forage and the microbiome.
The Published Science
Our first findings are published in the Journal of Animal Science: Nutritional Composition of Beef, A Comparison of Commercial North American Grass and Grain-Finishing Systems.
Contributors:Joseph V Varre, Travis Statham, Autumn F Smith, Muhammad Ahsin, Jennifer Cloward, Marina Carbonell Herrera, Camille Mittendorf, Chyanne Crompton, Robert E Ward, Tiffany Evans, Troy Bird, Shawna Lyons, Amanda Pinelli, Dan Kittredge, Stephan Van Vliet.
“We can profoundly shift millions and millions of acres of farmland to much healthier ecosystem function, as well as have positive effects on human health. This isn’t about organic or conventional or regenerative…this is about Life, Nutrition and Health. ”
Explore the Data
Our partner Edacious has compiled the full dataset into an interactive dashboard, so anyone can explore the results for themselves.
Dr. Stephan van Vliet on measuring nutrient density in beef.
For an in-depth look at the study design and the links between animal and human health, watch this presentation from our research partner Dr. Stephan van Vliet, recorded at the 2021 Soil and Nutrition Conference.
What comes next
Beef proved that nutrient density can be defined, measured and published. Wheat is the next crop, now underway across our global network.
Background
The original 2023 study proposal remains available for anyone who wants the full design detail.
