Beef Facts - Resources & Directory

There are four types of beef that we have a choice from. There is the branded beef, certified organic beef, conventional beef and grass-finished beef. The branded beef promises the consumers a consistency in flavor, juiciness, taste and tenderness. Each program has different specifications around size and grade and a satisfaction guarantee may be offered. There are three categories for branded beef. There is breed specific branded beef which is cattle chosen from a specific breed. An example of breed specific branded beef is Kobe beef which is beef which comes from cattle which is raised in the Kobe region of Japan. There is also company specific branded beef which is beef from various types of breeds but also includes criteria such as marbilizing, grade, types of feed, and size. They also include restrictions on the use of growth hormones, pesticides and antibiotics.

Store branded beef is beef that is branded by some grocery store chains. This beef is produced exclusively for that specific grocery store chain. A brand is certified when an impartial third party verifies the brand on specifications such as marbling scores. By certifying the beef it makes it so that the beef is consistently sold as good quality beef. Companies that label there beef natural are trying to emphasize that their beef is free from pesticides, growth hormones and antibiotics. Usually all beef that is sold that is not seasoned or marinated is considered natural since it is in it's natural state. The difference between branded beef and unbranded beef is that branded beef has a brand name on the label and must meet special specifications and unbranded beef is USDA approved and is labeled with the generic name of the cut of the beef.

Organic foods are processed and handled under strict regulations from the U.S. Department of Agriculture which is how they differ from conventionally produced foods. Livestock that is to be labeled as organic must be managed organically. If you want to find out if a beef product is truly organic it must have met the USDA National Organic Program standards. It was in October of 2002 when the Organic Food Production Act became effective. This act established USDA standards for cattle that is labeled and sold as organic. The cattle that is under organic management must be fed 100% organic food and can be provided with mineral supplements and vitamins but is not able to be treated with antibiotics or hormones. When an animal is sick they are immediately taken out of the National Organic Program.

Conventional beef is what is sold in supermarkets and is USDA graded. Most of the conventional beef that is sold comes from grain-finished cattle that feed on forage most of their lives. The main ingredient in the grain is corn which gives the beef tenderness and a rich flavor. Conventional beef is also considered natural beef because it is minimally processed and does not contain any additives. Grass-finished beef have been pasture fed. Most of the grass-finished that is sold in the U.S is imported from New Zealand and Australia. Grass-finished beef is not considered certified organic beef because grass-finished beef can be given hormones and antibiotics.

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	Beef Facts - Resources & Directory There are four types of beef that we have a choice from. There is the branded beef, certified organic beef, conventional beef and grass-finished beef. The branded beef promises the consumers a consistency in flavor, juiciness, taste and tenderness. Each program has different specifications around size and grade and a satisfaction guarantee may be offered. There are three categories for branded beef. There is breed specific branded beef which is cattle chosen from a specific breed. An example of breed specific branded beef is Kobe beef which is beef which comes from cattle which is raised in the Kobe region of Japan. There is also company specific branded beef which is beef from various types of breeds but also includes criteria such as marbilizing, grade, types of feed, and size. They also include restrictions on the use of growth hormones, pesticides and antibiotics. Store branded beef is beef that is branded by some grocery store chains. This beef is produced exclusively for that specific grocery store chain. A brand is certified when an impartial third party verifies the brand on specifications such as marbling scores. By certifying the beef it makes it so that the beef is consistently sold as good quality beef. Companies that label there beef natural are trying to emphasize that their beef is free from pesticides, growth hormones and antibiotics. Usually all beef that is sold that is not seasoned or marinated is considered natural since it is in it's natural state. The difference between branded beef and unbranded beef is that branded beef has a brand name on the label and must meet special specifications and unbranded beef is USDA approved and is labeled with the generic name of the cut of the beef. Organic foods are processed and handled under strict regulations from the U.S. Department of Agriculture which is how they differ from conventionally produced foods. Livestock that is to be labeled as organic must be managed organically. If you want to find out if a beef product is truly organic it must have met the USDA National Organic Program standards. It was in October of 2002 when the Organic Food Production Act became effective. This act established USDA standards for cattle that is labeled and sold as organic. The cattle that is under organic management must be fed 100% organic food and can be provided with mineral supplements and vitamins but is not able to be treated with antibiotics or hormones. When an animal is sick they are immediately taken out of the National Organic Program. Conventional beef is what is sold in supermarkets and is USDA graded. Most of the conventional beef that is sold comes from grain-finished cattle that feed on forage most of their lives. The main ingredient in the grain is corn which gives the beef tenderness and a rich flavor. Conventional beef is also considered natural beef because it is minimally processed and does not contain any additives. Grass-finished beef have been pasture fed. Most of the grass-finished that is sold in the U.S is imported from New Zealand and Australia. Grass-finished beef is not considered certified organic beef because grass-finished beef can be given hormones and antibiotics.