The Beef Checkoff Program promotes all beef, and the options that consumers have for types of beef have never been greater than they are today. Because more choices can sometimes mean more confusion, however, the purpose of this section is to define terms identifying different types of beef and clarify what those terms mean for everyone who shops the meat case.

Today's beef options generally fall into four categories: branded beef, certified organic beef, conventional beef and grass-finished beef. For each of those categories, we will provide below a detailed definition of the type of beef; frequently asked questions about each type, and sources for purchasing. 

Branded Beef

What It Is

More and more beef in the supermarket carries a brand name on the package.  Branding beef, as for other products, delivers a promise to the consumer.  For beef, that promise comes in the form of attributes such as consistency in taste, tenderness, juiciness and flavor.  Every Branded Beef program is unique.  Most have specifications around grade, aging and size, and they may offer some kind of satisfaction guarantee.  In general, there are three categories of Branded Beef. 

·        “Breed specific” Branded Beef – This type of Branded Beef chooses cattle from a specific breed.  For example, Certified Angus^™ Beef (CAB) uses only Angus cattle for their program.  Or, Kobe beef refers to beef from Wagyu cattle raised in the Kobe region of Japan. 

·        “Company specific” Branded Beef – This type of branded program chooses beef from all types of breeds but includes other criteria in terms of grade, marbling, size, types of feed used and/or restrictions on the use of pesticides, antibiotics and growth hormones.  Examples would include the Sterling Silver^™ Beef program or Maverick Ranch. 

·        “Store branded” Branded Beef – Some grocery store chains are now branding their beef.  For example, King Soopers and City Markets in Colorado carry “Cattlemen’s Collection” fresh beef, produced exclusively for those divisions of Kroger by the Excel Corporation. 

Frequently Asked Questions 

· What does it mean when a brand is “certified”?

When the word “certified” appears in the brand name, it means that the specifications such as breed or marbling scores are monitored and verified by an impartial third party such as the Agricultural Marketing Service (AMS) or the Food Safety and Inspection Service (FSIS).  This certification helps ensure product consistency.  

· Why do some brands include the word “natural”?

Beef that is labeled “natural” is most likely from companies that are marketing Natural Beef but are emphasizing restrictions on types of feed and/or the use of pesticides, antibiotics and growth hormones.  All fresh beef is natural according to the United States Department of Agriculture (USDA) definition of Natural Beef as “minimally processed containing no additives.”  All fresh beef found in the meat case that does not have an ingredient label (a label is added if the product includes a marinade or solution) is Natural.

·  What is the difference between Wagyu cattle and Kobe Beef?

The word “Wagyu” refers to all Japanese beef cattle.  ‘Wa’ means Japanese or Japanese-style and ‘gyu’ means cattle.  There are two main Wagyu breed types, black and red, and several strains of each.  Kobe refers to beef from cattle raised in the Kobe region of Japan.  Japan’s rugged terrain created isolated pockets in which different breeding and feeding techniques were used.  This resulted in distinctly different characteristics of the beef, notably the intensity of the marbling which produces a very rich taste.  

Wagyu is the breed that yields Kobe Beef.  However, to earn the title of Kobe Beef, the cattle must be raised in the specific Kobe region of Japan.  To meet the growing demand for this type of beef, Wagyu cattle are now raised in the U.S.  Wagyu cattle were first introduced to the U.S. in 1976.  American Wagyu producers claim little difference between Japanese Kobe and American-raised Wagyu in terms of quality, taste and texture.  One point of difference is that American-raised Wagyu are not usually raised using legendary Kobe-style methods such as being fed beer to stimulate the appetite, being massaged to relieve stress and muscle stiffness or being brushed with sake.  

· How does Branded Beef differ from unbranded beef?

Branded Beef carries a specific brand name on the beef label and meets the unique set of specifications set by the branding company.  Unbranded beef is USDA-approved and simply carries the generic name of the beef cut on the label.

· Can any beef be branded? 

Any beef can be branded if it meets the specifications of a company’s branding program.  For specific information, consumers should contact specific manufacturers.  

 What beef grades can be branded? 

Branded Beef can include all USDA quality grades of beef – Select, Choice and Prime.  In the case of Wagyu beef, it is often graded using the Japanese grading system that includes evaluation for marbling scores from 1 to 12.  American-raised Wagyu typically scores between 5 and 8 on this scale as compared to normal USDA Prime Cuts which range from 3+ to 4. 

 Sources for Purchasing Branded Beef*

Most branded beef can be found anywhere beef is sold.  Particular brands may not be available nationwide; however, often they can be ordered via the company’s Web site.  

*Sources mentioned in this fact sheet do not, in any way, reflect an endorsement by the Cattlemen’s Beef Board.  They are provided to you as a resource for additional information and in no way imply that they are all encompassing. 

Certified Organic Beef

What It Is

Organic food differs from conventionally produced food because it is grown, handled and processed according to stringent United States Department of Agriculture (USDA) regulations.  Livestock products that are to be sold, labeled or represented as organic must be from livestock under continuous organic management. 

Certified Organic Beef must meet USDA National Organic Program (NOP) standards.  The Organic Food Production Act, effective October 2002, established USDA standards for food labeled organic.  For cattle, these standards include: 

·        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 NOP. 

·        Although all cattle have access to pastures for most of their lives, the NOP also requires pasture access for cattle that are being Grain-Finished.

·        Information about the NOP is available at http://www.ams.usda.gov/nop 

Frequently Asked Questions 

· Does Certified Organic Beef cost more?

Yes, generally speaking, organic beef does cost more.  There is less of it, and it is harder to find in the marketplace.  Less than one percent of all livestock and poultry raised in the United States is organic, according to the 2001 USDA census. 

· Is Certified Organic Beef better for me?

Many people purchase Certified Organic Beef because of perceived health and nutrition benefits.   However, there are no conclusive studies that determine Certified Organic Beef is healthier or safer than other types of beef.  According to the American Council on Science and Health report, “The Role of Beef in the American Diet,” published January 2003, organically produced food is no more safe or nutritious than conventionally-produced food. 

· How do I know beef is organic?

Organic products carry the USDA Organic Seal which requires strict adherence to NOP standards for the production, handling and processing of organically grown agricultural products.  The NOP details the methods, practices and substances that can be used in producing and handling organic crops and livestock.  All agricultural products labeled organic must originate from farms or handling operations certified by a state or private agency accredited by USDA.  However, farms and handling operations that sell less than $5,000 worth per year of organic products are exempt from going through the USDA certification.

· Is Certified Organic Beef Grass- or Grain-Finished? 

Both Grass-Finished and Grain-Finished Beef can qualify as organic if the producers meet the USDA regulations.  Producing Certified Organic Beef has three phases.  The first is cow-calf, which is the period from birth to weaning.  The second phase is backgrounding, the period when the animal is weaned and begins to graze.  During these two phases, cattle must be fed organically-grown pasture and hay.  During the last phase, called the finishing phase, some farmers choose to add organically grown grain to the cattle’s diet.  Organically produced feed grain is created in certified organic mills.  Organic farmers must maintain organic pasture for the cattle to graze on throughout all three production stages.  (For a more complete list of organic management practices, see Recent Growth Patterns in the U.S. Organic Food Market by Carolyn Dimitri and Catherine Greene, USDA, Agriculture Information Bulletin Number 777, September, 2002.  http://www.ers.usda.gov/publications/aib777/

· Is Certified Organic Beef processed separately from non-organic beef?

Yes, all organically raised cattle must be raised separate from their conventional counterparts, and organically raised cattle are then processed in certified organic plants. 

Sources for Purchasing Certified Organic Beef*

Certified Organic Beef can more likely be found in natural food stores such as Whole Foods or Wild Oats, both of which carry a Certified Organic Beef Brand of frozen beef cuts. 

*Sources provided do not, in any way, reflect an endorsement by the Cattlemen’s Beef Board.  They are provided to you as a resource for additional information and in no way imply that they are all encompassing.

Conventional Beef

What It Is

It’s the beef most of us are familiar with – the classic, fresh, USDA-graded beef in the supermarket meat case.  The majority of Conventional Beef is Grain-Finished.  Grain-Finished Beef cattle spend most of their lives in range or pasture conditions feeding on forage (grass).  At 12 to 18 months of age, Grain-Finished cattle are moved to feed yards where they receive a carefully balanced diet.  This feeding period typically lasts between 120 and 200 days.  

Corn is the chief ingredient in cattle feed for Grain-Finished Beef cattle.  Feed corn (not suitable for human consumption) is grown in abundance in the U.S. and provides a feed source for cattle year-round.  Grain-finishing beef assures a year-round supply of high quality beef and helps keep consumer prices down.  In addition, corn feeding creates tender beef with the rich flavor most consumers prefer. 

Conventional Beef also is Natural Beef.  The United States Department of Agriculture (USDA) defines Natural Beef as “minimally processed containing no additives.”  All fresh beef found in the meat case that does not have an ingredient label (a label is added if the product includes a marinade or solution) is Natural Beef.   

Some manufacturers use the term “natural” for marketing purposes.  To determine exactly what a manufacturer means by the use of the term natural in these situations, consumers should read the product label or contact the manufacturer. 

Frequently Asked Questions 

· How much beef is sold as Conventional Beef?

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According to Cattle-FAX, a cattle marketing information service, about 85 percent of all U.S. beef is Grain-Finished.

· Does grain create digestive or health challenges for cattle?

All ranchers care about the health of their cattle and provide the animals with the nutrients they need to grow and be healthy.  Cattle feed is specially designed to meet the nutrition needs of cattle.  There are at least 17 minerals that beef cattle need in their diet, most of which can be found in forage.  Vitamin and mineral supplements are used for Grain-Finished Beef as well as Grass-Finished Beef cattle to ensure that nutritional needs are met.

· Are antibiotics and hormones used in Conventional Beef?

Yes, they are judiciously used.  Antibiotics are primarily used to treat, control and prevent disease.  Growth promoting products are approved by the Food and Drug Administration based upon rigorous testing procedures similar to those used for human drugs.

· Is there a difference in taste between Conventional Beef and other types of beef?

The analysis of existing flavor panel studies show consumers prefer the overall flavor of Conventional (or Grain-Finished) Beef when compared to Grass-Finished Beef.  This study analysis can be found at:   www.ianr.unl.edu/pubs/beef/mp80.pdf, on page 74.

· Is Conventional Beef more likely to be safe?

There is no safety difference in beef due to different production methods.  No matter the type of production, U.S. beef is among the safest beef in the world thanks to adherence to sound science, strong government regulations and enforcement, and diligence on the part of beef producers.  America’s beef producers have been leaders in developing and validating a majority of the safety interventions currently in place throughout the beef chain. 

Sources for Purchasing Conventional Beef

The fresh beef in the meat case of most supermarkets is Conventional Beef.  However, Grain-Finished Beef is not specified on the meat label.  If you are specifically looking for Grain-Finished Beef, ask the store meat manager for clarification.