From Meadow to Plate - The Power of Species-Rich Hay
At Mill Barton, our cows are more than just livestock—they are an integral part of our farm, our landscape, and our philosophy. We take immense pride in stewarding them with care, ensuring they live healthy, contented lives while contributing to a thriving, biodiverse environment. A key part of this approach is feeding them species-rich hay.
Species-rich hay is a diverse mix of grasses, legumes, wildflowers, and herbs that have grown naturally in meadows, rather than the monoculture ryegrass often found in conventional livestock feed. These meadows are brimming with plant life—red clover, yarrow, self-heal, bird’s-foot trefoil, and crested dog’s-tail grass, to name just a few. Unlike intensively farmed pastures, which focus on a single species of fast-growing grass, species-rich meadows create a balanced and nutritious diet for grazing animals. They also support essential pollinators, improve soil health, and help store carbon in the land.
A cow’s diet directly affects its well-being, which in turn impacts the nutritional quality of the meat it produces. Feeding cows a varied, natural diet has several key benefits. Cows evolved to eat a diverse range of plants, and a mixed diet supports their digestive system far better than a diet dominated by a single species of grass or processed feeds. Meat from cows fed on species-rich hay tends to have a healthier balance of omega-3 fatty acids and is richer in vitamins and antioxidants. When cows eat a balanced, natural diet, they stay healthier, reducing the need for supplements, antibiotics, or grain-based feeds.
Many scientific studies have compared the crucial ratio of omega-3 to omega-6 fatty acids in grass-fed versus grain-fed beef. In all cases, the omega-3 to omega-6 ratio in grass-fed beef was found to be better than the recommended level of 4:1, while most grain-fed beef exceeded this level. Sixty per cent of the fatty acids found in grass are the omega-3 fatty acid Alpha-Linolenic Acid (ALA), which is formed in green leaves. When cattle are taken off grass and fed a grain-rich diet, they lose their valuable store of ALA and other beneficial fatty acids. In 2011, the British Journal of Nutrition published a study concluding that eating moderate amounts of grass-fed meat for just four weeks would give consumers healthier levels of these essential fats.
Conjugated linoleic acid (CLA), another type of fatty acid, has significant antioxidant properties and may be one of the most potent defences against heart disease, diabetes, and cancer. Beef is one of the best dietary sources of CLA, and 100% grass-fed beef contains significantly more of it than beef from grain-fed animals. Additionally, meat from fully grass-fed animals contains considerably more antioxidants, vitamins, and minerals such as beta-carotene and vitamin E than meat from grain-fed livestock.
The terms 'grass-fed' and 'pasture-fed' are often used interchangeably, but they are not the same. Under Defra rules, an animal only needs to have 51% of its diet based on grass to be labelled as grass-fed. In many cases, grass-fed systems still include significant amounts of concentrated feeds like barley and soya to speed up growth. In contrast, Pasture for Life producers ensure that animals eat only grass, herbs, and forage (including hay, silage, and lucerne) for their entire lives. This means no grain, no unnecessary concentrates—just a natural, species-rich diet.
There’s a well-known saying: you are what you eat. But it goes deeper than that—you are also what your food eats. When we eat meat from cows that have grazed on species-rich pastures, we are consuming the benefits of that diverse, natural diet. The nutrients, healthy fats, and minerals that the cows take in are passed along to us. In contrast, meat from intensively farmed animals raised on grain or processed feed often lacks the same nutritional profile. The same principle applies to environmental health. Cows that graze on species-rich hay help maintain meadow habitats, improve soil structure, and encourage biodiversity. This means that choosing ethically raised, pasture-fed meat isn’t just about taste and nutrition—it’s about supporting a healthier, more sustainable food system.
