From the Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
Do you know the wealth of information that’s listed on the beef packages in your supermarket? It’s all there if you just take a few moments to take a closer look at the small print. The meat package label identifies the kind of beef, the wholesale cut name and the retail cut name. It also includes the weight, price per pound, total price, sell-by date, safe handling instructions and starting this year which country was the cow raised in.
Labeling is evolving, and you may see labels that include a grade, nutrition information and recommended preparation information.
Other terms you may see on labels include:
Branded Beef Names
More beef in the supermarket is marketed with a brand name that carries with it a promise to the consumer for attributes such as consistency in taste, tenderness, juiciness and flavor. Every branded beef program is unique, but most have specifications regarding grade, aging and size.
Grain-fed
Grain-fed beef is the most widely produced type of beef in the United States and tends to be less expensive than other beef choices. Grain-fed cattle spend most of their lives eating grass in pastures, and then move on to a feedlot where they eat a high-energy grain diet for three to six months. Research shows most Americans generally prefer the taste of grain-fed beef because of its tenderness and flavor-enhancing marbling.
Grass-finished
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. Producing grass-finished beef in large volumes is difficult in North America where few regions have the growing season to make it possible. Grass-finished beef is often described as having a distinctly different taste.
Natural
By definition, most beef is natural. According to USDA’s Food Safety and Inspection Service, “natural” may be used on a beef label if the beef does not contain artificial flavor/flavoring, coloring, chemical preservatives or any other artificial or synthetic ingredient; and the beef is not more than minimally processed. The government’s definition of natural does not relate to the way animals are raised or what they are fed. Producers raising cattle for beef marketed with a “natural” label may follow different production practices in order to brand their beef. Common branded beef claims include: “Raised Without Hormones,” “Raised Without Antibiotics,” “Corn-Fed,” “Always Vegetarian Fed,” or “”Free Range.” Natural/branded beef tends to be more expensive than grain-fed beef.
Organic
Certified organic beef must meet the U.S. Department of Agriculture’s National Organic Program standards set by the Organic Foods Production Act. Organically raised cattle must be fed 100-percent organic feed and must be certified through USDA’s Agricultural Marketing Service. Both grass-finished and grain-fed beef can qualify as organic. In addition, the organic standards say these cattle cannot be given hormones to promote growth or antibiotics. The animal cannot be denied antibiotics if they are sick, but then treated cattle must be removed from the program. Organic beef tends to be more expensive than grain-fed beef.