Organic beef is becoming increasingly more popular. Before the advent of the feedlot in the mid-20th century, most of the beef that Americans ate came from grass eating cattle that lived outdoors. Grass-fed beef is enjoying a comeback among small scale ranchers, consumers concerned about their health or the environment, and chefs and consumers who swear by the taste of organic beef. Grass-fed beef still amounts to just 3 percent of the U.S. beef market. But that figure is expected to reach 10 percent over the next decade, the American Grassfed Association estimates.
Much of the excitement over grass-fed beef comes from research proving its health benefits. A study last year by the Union of Concerned Scientists found that grass-fed beef was consistently higher in omega-3 fatty acids which are thought to prevent heart disease, and lower in total and saturated fat, than conventional beef.
Cattle raised conventionally may start out eating grass but are kept in crowded feedlots as they mature. They eat corn or grain and are routinely given hormones and antibiotics to grow bigger and fight disease.
Consumers shopping for grass-fed beef have limited options. It takes up to two years to produce grass fed beef. By contrast, the life cycle of cattle raised conventionally is between 14 and 16 months.
Meat Labels
Certified Organic -Raised without the use of antibiotics or growth hormones, genetic engineering, radiation or synthetic pesticides or fertilizers. Animals are given 100 percent organic feed.
Certified Humane - Meets the standards of the Human Farm Animal Care, which include prohibiting the use of growth hormones and giving animals sufficient space, shelter and a antibiotic free diet.
Free Farmed -Meets the standards of the American Humane Association, which include giving animals a clean and sufficient living environment and training for staff on animal husbandry and welfare.
