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Questions about Buying Beef

• I really want to eat healthier; what cuts of beef should I look for?

• I've heard a lot of about different types or choices of beef. What does this mean?

• What is the difference between grass-fed beef and corn-fed beef?

• What is the difference between natural and organic beef?

• Are all types of beef inspected for safety?

• What kind of beef is typically found in grocery stores?

• Why is the term "natural" used when referring to some types of beef?

• What is branded beef?

• Where are branded beef products sold?

• Are branded beef products inspected by the USDA?

• What is certified organic beef?

• Can organic beef be produced conventionally?

• What is grass-finished beef?

• How is grass-finished beef different than conventional beef?

• Does this mean that grass-finished beef is organic?

• What are the benefits of grass-finished beef?

• Are there lean beef options for each type of beef?

• What does the "sell by" date on beef packages really mean?

• Is artificial color added to beef?

• I really want to eat healthier; what cuts of beef sbould I look for?

We invite you to “Go Lean” with the 29 lean cuts of beef. On average, one 3 ounce serving of lean beef provides only 179 calories and is an excellent source of protein, zinc, vitamin B12, selenium and phosphorous, and a good source of: niacin, vitamin B6, iron and riboflavin.

• I've heard a lot of about different types or choices of beef. What does this mean?

There are essentially four types of beef produced by America’s beef producers known as conventional, branded, certified organic and grass-finished. Beef producers have production choices, which allow them to provide consumers with a variety of quality beef products to choose from. Because the U.S. beef industry is consumer-focused and market-driven, consumer choices lead the industry’s efforts.

• What is the difference between grass-fed beef and corn-fed beef?

Cattle spend the first year or more of their lives in the pasture, but for the final 3-6 months, the vast majority of U.S. beef cattle are fed a nutritionally balanced mixture of grain and nutrients. On a small number of U.S. farms, ranchers raise cattle that continue to feed on grass through the final stage. There are no safety or significant nutritional differences between grass-finished and grain-finished products. The principle differences are taste and texture. It's a choice that is available to consumers. Most American consumers prefer the taste of beef that comes from corn-finished cattle. The grass-finished market aims to satisfy a small group of consumers who prefer the concept of cattle grazing through the final stage of production.

• What is the difference between natural and organic beef?

The USDA's definition of natural meat is that the meat is minimally processed and free of additives such as preservatives, artificial flavors or colors. Most fresh beef is natural; beef that is not, such as beef that has an added marinade or solution, will always have an ingredient label. If the package does not include an ingredient label, the beef is natural, that is, free of additives such as preservatives, artificial flavors or colors.

In October 2002, USDA announced it will certify foods that are at least 95% organic with a special seal. To be certified organic, a beef product must meet a number of criteria specified in USDA's national standards for production, handling and processing of organically produced agricultural products. In order for beef products to be labeled organic, the livestock must have been fed only organic feed (grass or grain) and received no antibiotics or growth promotants. Vaccines are permitted to keep the livestock healthy.

The USDA rule on organic foods, along with detailed fact sheets and other background information, is available at http://www.ams.usda.gov/nop.

• Are all types of beef inspected for safety?

Yes. All beef, regardless of type, is subject to strict government oversight. U.S. procedures require that all U.S. cattle be inspected by a USDA inspector or veterinarian before going to slaughter.

• What kind of beef is typically found in grocery stores?

Most of the beef you see in your grocery store’s meat case is conventional. Conventional beef comes from cattle that are raised in pastures for the majority of their lives, typically 12 to 18 months, and then are fed a grain-based diet designed to meet their many nutritional needs for 120 to 200 days.

• Why is the term "natural" used when referring to some types of beef?
Most fresh beef you find in the meat case is natural. Natural beef refers to beef that has been minimally processed and contains no additives, which means no artificial flavors, colors or preservatives. This definition applies to all meat that does not have an ingredient label (a label is added if the product includes a marinade or solution). So, if there’s no ingredient label, it is natural.

Some manufacturers use the term "natural" for marketing purposes. To determine exactly what a producer of natural beef means by the use of the term natural, consumers should read the product label or contact the manufacturer.

• What is branded beef?

Branded beef products are marketed by a company based on the product specifications or production standards required for their brand. A brand could be based on the breed of cattle or a name given to a beef program that follows set specifications.

• Where are branded beef products sold?

Branded beef is sold at restaurants and grocery stores. Some familiar types of branded beef include "Certified Angus Beef" and "Cattleman's Collection."

• Are branded beef products inspected by the USDA?

Yes. All U.S. cattle are inspected by a USDA inspector or veterinarian. Some companies request government approval of their product label through the Food Safety and Inspection Service (FSIS) while others ask the government to verify their brand specifications through the Agricultural Marketing Service (AMS) process verification.

• What is certified organic beef?

Certified organic beef must meet USDA National Organic Program standards. With the Organic Foods Production Act, effective October 2002, USDA standards were set for all food labeled organic.
For beef, this means:

Cattle must be fed 100 percent organic feed, but may be provided certain vitamin and mineral supplements.
Organically raised cattle may not be given hormones to promote growth or antibiotics for any reason. However, if an animal is sick, the animal cannot be denied treatment to ensure its health; any animal that is treated with antibiotics is taken out of the National Organic Program.
Practically all cattle meet the national organic standard that requires ruminants to have access to pasture.

Organic beef must be certified through USDA's Agricultural Marketing Service (AMS).

• Can organic beef be produced conventionally?

Yes. Some organic beef is conventionally produced, where cattle are raised in pastures for the majority of their lives, typically 12 to 18 months, and then are fed a grain-based diet for approximately for 120 to 200 days.

• What is grass-finished beef?

All cattle spend the majority of their lives eating grass in pastures. However, grass-finished beef (sometimes labeled as grass-fed beef) comes from cattle that have been raised on pasture their entire lives. Grass-finished beef is often described as having a distinctly different taste.

• How is grass-finished beef different than conventional beef?

Conventionally produced beef comes from cattle that spend most of their lives on pasture but are finished on a carefully balanced, grain-based diet.

• Does this mean that grass-finished beef is organic?

Grass-finished beef is not necessarily raised organically. Consumers can recognize organic products by looking for the "USDA Certified Organic" label.

• What are the benefits of grass-finished beef?

As a result of the forage-based diet grass-finished animals receive throughout their lives, grass-finished beef tends to grade “Select,” which means it has minimal intramuscular fat or marbling. Conventional beef graded “Select” has the same level of leanness as grass-finished beef.

Grass-finished beef, on average, can contain as much as double the amount of CLA, a polyunsaturated fatty acid that health professionals believe has cancer-fighting properties, which is found in other types of beef. However, it is not clear if there is a health benefit in this difference. Further research is required.

In 2003, a University of Nebraska, Lincoln review of nine studies on tenderness concluded that grass-finished cattle produce beef that is less tender than beef from grain-finished cattle (in both shear force and taste panel testing).

The analysis of existing flavor panel studies also showed consumers preferred the overall flavor of grain-finished beef compared to grass-finished beef. This study can be found at: http://www.ianr.unl.edu/pubs/beef/mp80.pdf.

• Are there lean beef options for each type of beef?

While each kind of beef offers specific value to consumers, all beef provides the same nutritious and lean cuts. Consumers have lean beef choices no matter what type of beef they are purchasing.

29 cuts of beef meet government guidelines for lean (low in fat, saturated fat and cholesterol) – and that includes some of America’s favorites like tenderloin, T-bone steak and 95 percent lean ground beef.
Leaner cuts are conveniently found in your local grocery store. Just look for the words "round" and "loin" in the name, such as sirloin or round tip.

• What does the "sell by" date on beef packages really mean?

Product Dating is a useful guide for consumers and for retailers. It helps retailers maintain fresh product, and it helps consumers with the storage and preparation of food at home. "Sell-by" dates can be put on products by the manufacturer or the retailer. These are quality dates and have no correlation to safety. Products can be sold and consumed safely after the sell-by date. The U.S. Department of Agriculture allows for sell-by dating as long as the product remains wholesome. Dates cannot be changed to products that carry a federally inspected seal.

• Is artificial color added to beef?

No, fresh beef has no additional coloring or artificial ingredients.