Grass-Fed Beef and Other Labels: What they Hateful for Cattle and You

In my ongoing endeavor to peel away each layer of the onion and better understand our mod food organisation, I recently toured a large beefiness processing plant in Illinois with Illinois Farm Families. I went with local dietitians and farmers and discussed our experiences, thoughts and questions about beef.

As the chat flowed, opinions were offered and knowledge was shared. And information technology really got my wheels turning. Beefiness and beef labeling is often misunderstood and perhaps fifty-fifty a trivial deceiving, leaving consumers totally confused about what the all-time choice is for them. I knew I needed to take a deeper dive and explore what these labels actually mean, not merely for the cattle only also for the consumer.

grass-fed beef cow

I spoke with manufacture experts, researched dozens of articles and read upwardly on regulations, and this is what I learned:

  • Grass-Fed Beef – We have all certainly heard this term and seen this label before. Fifty-fifty though most cattle are grass-fed at some point in their lives, the food label "Grass-Fed Beef" should inform the consumer that the cattle were fed grass or forage afterward weaning until they were harvested. Information technology does not distinguish where the grass came from or how they were fed. Cattle may graze on pasture or be fed in lots. Depending on the location and time of yr, they may graze during parts of the twelvemonth and become fed harvested forage during the colder months.

I learned that some people in the cattle manufacture think this definition of "Grass-Fed Beef" is actually a piffling misleading. "All cows are grass-fed," shared Alan, a local farmer on the tour. In his opinion, this definition really describes "grass-fed and grass-finished" beef. For similar reasons, you may run across the "100% Grass-Fed" label on beef as well.

Illinois farmers talk to dietitians

The characterization "Grass-Fed" is overseen by FSIS, the regulatory labeling arm of the USDA that oversees beast-raising claims. Companies that use this label or claim are to provide documentation to back up the label is accurate. The USDA does not "certify" grass-fed beefiness, so many farms get uninspected. If a farm wants to be audited, inspected and certified, they must do and so through a third-party organization like American Grassfed, Animal Welfare Canonical or Global Animal Partnership.

  • Grass-Finished Beef – Many consumers remember grass-finished ways "grass-fed and grass-finished"; withal, unless indicated as such, that may not be the case. These animals may actually be fed grain during the growing stage and then finished on grass.
  • Grain-Fed Beefiness – This is also chosen "conventional," as lxxx% of all beefiness in the U.South. is finished on a grain-based diet. Most cattle are put on pasture or fed fodder for iv to six months afterward weaning and so finished on a grain-based diet for the last five months of life to increment weight and beef yield. The cattle generally attain their target weight sooner than their grass-fed counterparts. This beef also tends to exist higher in fat with more marbling and, therefore, is more than likely to reach the Choice or Prime standard.
  • Organic Beefiness – Organic beef can either be grass-fed or grain-fed. And in fact, two-thirds of all of the organic beef in the U.S. is fed grain. "Organic" is a USDA certification that can be applied to beef consuming either diet, equally long equally they are grown following organic guidelines. The beef is not allowed to be given antibiotics or growth hormones and are to be fed grain or forage that is 100% organic, not treated with synthetic pesticides. The beef processors must also be certified organic.

I promise this information brings some clarity equally you stroll through the market and decipher which beefiness product is best for you.

Patty Coleman

About Patty

I spent over a decade working in healthcare; learning, growing and developing my craft as an expert in nutrition and wellness. 4 years ago, I transitioned into a corporate part where I currently work as the Director of Nutrition and Health for the leading food service visitor in the sports and entertainment industry. And only last year I founded a corporate wellness company, supporting business leaders as they cultivate wellness programs for their teams.

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