Lab Results

Plainview Beef: Superior Nutrient Density

Lab-Verified Results Show Exceptional Nutritional Value Compared to Typical Grocery Store Beef

Lab testing performed by Great Plains and QuanTEM Analytical Laboratories

Safety Purity - Heavy Metals and Toxin Screen

References:

Lock, A. L., & Bauman, D. E. (2004). Conjugated linoleic acids in meat and meat products: a review. Meat Science, 66(2), 133–147.

Kris-Etherton, P. M., Grieger, J. A., & Etherton, T. D. (2009). Conjugated linoleic acid (CLA) effects on human health: biological and mechanistic evidence. The Journal of Nutrition, 139(12), 263S–266S.

Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9, 10.

McGuire, M. K., Beerman, K., Hays, V. W., Sharma, B., & Stewart, P. H. (2001). Ruminant meat as a source of conjugated linoleic acid (CLA). Nutrition Research Reviews, 14(2), 153–168.

Derakhshandeh-Rishehri, Z., Haghighatdoost, F., & Mohammedshahi, S. (2023). The effects of conjugated linoleic acid supplementation on inflammatory markers: A meta-analysis of randomized controlled trials. Nutrition Research, 104, 84–95.

CLA (Conjugated Linoleic Acid): A Detailed Review. Healthline, updated 2021.

Scollan, N. D., Dannenberger, D., Nuernberg, K., Richardson, I., MacKintosh, S., Hocquette, J. F., & Moloney, A. P. (2014). Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science, 97(3), 384–394.

Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J., & Wood, J. D. (1998). Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science, 49(3), 329–341.

Rule, D. C., Broughton, K. S., Shellito, S. M., & Maiorano, G. (2002). Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken. Journal of Animal Science, 80(5), 1202–1211.

USDA Agricultural Research Service (ARS). FoodData Central – Beef, grass-fed vs. grain-fed entries (raw and cooked, composite of retail cuts).

Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9(10). (retained for completeness; primary reference for omega ratios)