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MIA Innovation Limited is partnering with Beef + Lamb New Zealand Limited and the High Value Nutrition National Science Challenge in a $2 million programme of research and development, investigating the impact of eating pasture raised red meat on health and well being when consumed as part of a well-balanced diet.

Much of the global research on the health, nutritional and environmental aspects of red meat is based on grain-finished farming systems, whereas New Zealand specialises in livestock farming that is uniquely natural grass-fed, antibiotic-free and hormone-free. We know that red meat is a highly nutritious wholefood rich in protein and minerals and when included in a balanced diet is a great way to ensure nutrient requirements are met. This ground-breaking research programme will explore the differences between pasture raised beef and lamb, grain fed beef and alternative proteins.

More information can be found on the Beef + Lamb New Zealand Inc website

News and Resources

New study highlights differences in New Zealand beef

October 2021

Researchers have compared the digestion differences between pasture-raised beef, grain-finished beef and a plant-based alternative. To mimic the human digestive tract, researchers used simulators in the laboratory to observe the differences.

Meat and the alternative plant-based product are made up of various components including fat and protein. When we digest food, our body breaks it down for us to use to do a range of functions, including building muscle and providing an energy source.

This research showed:

  • What an animal eats impacts the nutritional properties of meat. This work confirms animals eating pasture raises the levels of omega-3 fatty acids in meat, particularly long chain omega-3 PUFAs when compared to meat from grain-finished animals. It is well known these fats (that we typically find in fish), provide health benefits such as improving blood cholesterol
  • Digestion studies show that pasture-raised beef provides more of the desirable omega-3 fatty acids when the meat is digested, compared to that released from grain-finished beef. The plant-based alternative used in this study contained no long chain omega-3 PUFAs.
  • Beef is highly digestible, meaning it breaks down efficiently. The plant-based alternative used in the research had lower digestibility during the course of digestion.

To see the full press release, follow this link

As part of this research programme, researchers have compared the digestion differences between pasture-raised beef, grain-finished beef, and a plant-based alternative. To mimic the human digestive tract, researchers used simulators in the laboratory to observe the differences.

Due to the comprehensive nature of the research, there are many questions that may arise. We’ve provided answers to some of the most common questions here.

Dr Lovedeep Kaur discusses the study in this video 

 

 

PRA report

Progress Report June 2021

 PRA video1

 This introductory video explains the principles behind the study and what we are doing.

sky mountains and pasture with trees

November 2020 Media Release. New Zealand scientists lead the charge to expore benefits of pasture-raised beef and lamb

PRA video 2

This short video introduces the concept behind the study. 

PRA infographic

The Pasture Raised Advantage infographic 

PRA video 3

In this short video participants and researchers from the study explain why this research is important. 

 PRA factsheet

The Pasture Raised Advantage Fact Sheet