Organic beef
 | The examples and perspective in this article may not represent a worldwide view of the subject. |
Organic beef is beef grown according to organic food principles.
The Roots
At the end of World War II, food production in the United States took a turn away from natural growing methods and began to rely on chemicals to improve production yields. While this was initially viewed as a positive move, the long-term effects on the land began to take their toll. Among the most troublesome were topsoil depletion, groundwater contamination, and the end of many family farms.
During the 1960s, people began to recognize the harmful effects from the nation’s industrialized agriculture policy, and decided to return to what they viewed to be a more healthy way of growing food. Now, after more than 30 years, the organic movement has grown from a fringe group often criticized for their zealousness to become a niche in the mainstream marketplace.
Organic Beef
According to the USDA [1] rules passed on October 22, 2002, certified organic beef must come from a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, and feed. Further, to be certified as organic, all cattle should meet the following criteria:
- Born and raised on certified organic pasture
- Never receive antibiotics
- Never receive growth-promoting hormones
- Are fed only certified organic grains and grasses
- Must have unrestricted outdoor access
- Must receive humane treatment
Organic vs. Natural
With the arrival of the Organic label, many people wrongly assumed that the terms “organic” and “natural” were interchangeable, failing to understand the strict regulations required to raise certified organic beef. The USDA defines “natural” beef as all meats raised for human consumption without additives and minimally processed. Natural Beef producers may choose not to use antibiotics or growth-promoting hormones, but there is no third-party verification system required by the USDA. Beef from huge factory feed lots can be labeled natural, according to the USDA’s definition.
Certified organic beef is more than a promise not to use antibiotics or growth-promoting hormones. It is a verifiable system for beef production. The goal is to improve the land and the lives of the animals raised for food by rejecting man-made chemicals offering cost-saving shortcuts at the expense of the environment and the health of the people who enjoy eating beef. Confined living conditions, common among conventional growers, are forbidden.
Grass-fed or Grain finished?
As organic cattle approach market weight, there are two feeding methods that producers most commonly use to deliver beef products to their customers: Grass-Fed and Grain-Fed. In the grass-fed program, the cattle continue to eat certified organic grass right up to the time of harvesting. The USDA is currently developing guideline to define the term Grass-Fed, and it is expected to call for an all grass diet of at least 95%. Among the first certified organic grass-fed beef companies was Mesquite Organic Foods, which is based out of Colorado. Its founder, Dr. Steve Atchley is a cardiologist who realized his patients needed a source of leaner beef for their diets. Strictly grass-fed cattle tend to be leaner and to some, less flavorful than grain-fed. Grain finishing is more common in the industry as it produces to many consumers a more flavorful cattle with a higher percentage of fat. All grains must be certified organic to ensure the integrity of the program. Dakota Beef 100% Organic is an industry-leading example of this type of operation. Headquartered in Howard, South Dakota, the company is the largest vertically integrated organic beef producer in the nation. By overseeing all steps of production, it can ensure that its cattle are in compliance with the National Organic Program (NOP) throughout their lives. It has developed a grain-based feeding formula to deliver a well-marbled product that most consumers prefer.
North America vs. Global Supply
Some American beef producers are expanding into the organic beef niche by importing boxed beef from South America. While technically this is in accordance with the rules of the National Organic Program, it does not follow the spirit of the American organic movement. To make way for more pasture to raise cattle, great swaths of South American rainforest have been clear-cut. Additionally, the ecological advantage of raising cattle on clean land without added chemical inputs in their feed is greatly diluted when the beef is shipped anywhere from 5,000 to 10,000 miles (8,000 to 16,000 km) to reach American markets.