Which Beef is the Best? The Labeling Dilemma

As you may have seen in the grocery store, there are several different labels put onto packages of beef you buy at the store.  These may be confusing or can easily be misunderstood; I even have a hard time figuring out exactly what they mean, and I'm a beef producer!  After looking at all the different packages, you may be left confused as to what is good for you and which product you should buy.  I'm here to help clear that up for you.

Natural
Let's start with something simple.  The label natural is one that you see on several different products, but what exactly defines "natural"?  As stated by the USDA (United States Department of Agriculture), natural beef is defined as, "meat raised for human consumption without additives and minimally processed." This beef cannot contain any artificial flavors or colors, no chemical preservatives and no other artificial or synthetic ingredients.   This means, most beef you buy in the store is all-natural!  So what isn't labeled as natural?  Well, hot dogs or sausage would not be labeled so because they are further processed to add flavors before being packaged.  Another example of beef that cannot be labeled natural is those cuts that have been injected with tenderizers, such as a saline solution.  Just because the item is not labeled "natural" doesn't mean that it is bad for you!

Grass-Fed
Grass-fed indicates that cattle received the majority of their nutrients from grass throughout their life.  The USDA monitors what can be labeled as grass-fed and does not limit the use of antibiotics, pesticides used on the pasture or growth-promoting agents.  Beef can be certified as grass-fed and organic if it meets the standards for both.  Beef from cattle fed grass may look a bit different than conventionally raised beef, in the fact that it is generally leaner and the fat is more of a yellow color due to the grass.  Just because beef is labeled grass-fed does not mean that these cattle cannot be finished on corn!  There is little to no difference in the nutritional profiles of grass-fed and conventionally raised beef, except that grass fed may be slightly leaner.

Certified Angus
Here is another popular label that you often see in stores and in restaurants.  Certified angus beef is beef that is in the upper 2/3 of the Choice grade (Grades are a measure of marbling and give an idea of how positive the eating experience should be). Cattle must also be at least 51% black.  This label just means that you are buying a cut that is going to be tasty and delicious!

Prime
This is a label that is starting to gain popularity.  It is similar to Certified Angus in the fact that it deals with the grade of the cut.  However, this label means that the beef will be in the Prime grade, which is the highest grade of beef with the most amount of intramuscular fat, or marbling.  Only about 1-2% of the cattle harvested are prime, so this meat will be on the more expensive end!

Organic
Here we reach a label that is a bit more confusing.  The USDA governs what can and cannot be labeled organic and there are strict guidelines for this label.  Organic beef must be raised on a certified organic pasture and fed organic grains (pasture and grains cannot be treated with synthetic fertilizer or be genetically engineered), and have unrestricted outdoor access.  Furthermore, these cattle cannot be treated with antibiotics or growth-promoting agents at anytime in their life.  Often, this is thought to be interchangeable with the term natural, but the two are very different.  Raising organic beef is costly, requires more land, and generally yields less per carcass, so beef prices tend to be higher when buying organic.

Conclusion
So, after reading all this information, you may be left wondering, what is the best beef?  Well, I am here to tell you, it is all good!  It is just a matter of preference.  Grass-fed beef is typically leaner so it will require different cooking methods and will have a bit of a taste difference from conventionally raised cattle.  I would also like to note that, with all the hype surrounding organic, it is not necessarily better for you, or for the environment!  In fact, I am a big proponent AGAINST raising beef organically on a large scale.  Here is a link to a great article that talks about why organic isn't what some make it out to be - http://blogs.scientificamerican.com/science-sushi/2012/09/24/pesticides-food-fears/.  This doesn't mean that I don't think we should have organic beef, in fact, quite the opposite.  I think we SHOULD have these niche markets to accommodate all consumers, but it should not be applied to the production of all cattle.  There is nothing wrong with conventional beef - it is perfectly safe, and is one of the most environmentally friendly ways to raise cattle.  It certainly has my vote!

My favorite style of beef - Bacon Wrapped Filet Mignon.
Doesn't get much better than that!