AS CONCERNS REGARDING THE EFFECTS OF BEEF ON HUMAN HEALTH AND CLIMATE CHANGE RISE,A GROWING NUMBER OF US FARMERS ARE GRAZING AND FINISHING CATTLE ON PASTURE USING REGENERATIVE PRACTICES. DESPITE THESE EFFORTS AND A GROWING CONSUMER INTEREST IN SUSTAINABLY PRODUCED US GRASS-FED BEEF, EFFECTS OF GRASS-FED BEEF CONSUMPTION ON HUMAN HEALTH REMAIN LARGELY UNKNOWN.INITIAL WORK BY THE RESEARCHER SUGGESTS THAT WHEN CATTLE ARE EATING A DIVERSE ARRAY OF PLANTS ON PASTUREVARIOUS HEALTH-PROMOTINGCOMPOUNDS (PHYTOCHEMICALS), SUCH AS POLYPHENOLS AND OTHER ANTIOXIDANTS, ARE CONCENTRATED IN THEIR MEAT. IN THIS WORK WE WILL STUDY THE TRANSFER OF POTENTIAL HEALTH-PROMOTING PHYTOCHEMICALS FROM THE PLANTS CONSUMED BY BEEF CATTLE INTO THEIR MEAT AND INTO THE BODY OF CONSUMERS. WE EXPECT THAT CONSUMING GRASS-FED BEEF THAT IS RICH IN PHYTOCHEMICALS WILL LOWER INFLAMMATION, WHICH IS AN IMPORTANT UNDERLYING CAUSE OF HEART DISEASE AND CANCER. WHILE THE US GRASS-FED BEEF MARKET HAS GROWN FROM $17 MILLION IN SALES IN 2012 TO $480 MILLION IN 2019, 75% OF ALL GRASS-FED BEEF CURRENTLY SOLD IN THE US IS IMPORTED. INCREASING OUR KNOWLEDGE ON THEPOTENTIAL HEALTH BENEFITS OF SUSTAINABLY PRODUCED US GRASS-FED BEEF CAN RESULT IN IMPORTANT "BRAND BUILDING" OPPORTUNITIES FOR NATIONAL PASTURE-BASED PRODUCERS TO IMPROVE ECONOMIC VIABILITY WHILST POTENTIALLY ENHANCING HUMAN AND ENVIRONMENTAL HEALTH.OUR WORK IS CRITICALTONATIONALPASTURE-BASED PRODUCERS WHO WORK HARD TO NOURISH LOCAL COMMUNITIES, BUT LACK SCIENTIFIC DATA ON THE POTENTIALHEALTHFULNESS OF THEIR BEEF.