Welcome to a four-part series written in partnership with the Missouri Beef Industry Council! This series explores beef nutrition, beef’s role in sustainability, how cattle are raised for beef, and delicious ways to enjoy beef in your home kitchen. In Part Three, we take a closer look at how beef is produced and what beef labels mean.
I’m back for another installment in the blog series with the Missouri Beef Industry Council (MBIC). This time, I’m here to share more about beef production in the third post in my “Meat of the Matter” series. Head over to Part 1 to learn about beef nutrition and Part 2 to learn about beef sustainability, Part 4 coming soon!
Many people, myself included, wonder at some point, “Where does beef come from?” and “What do all these beef labels mean?”
They can be tricky questions to answer because as with many food products, the answers aren’t always black & white. It can be confusing to any of us who don’t work in agriculture. This post is going to take a closer look at the beef labels and packages at the meat counter to help you make informed and empowered decisions about the kind of meals you want to serve your family.
What Do Beef Labels Mean?
Beef labels are divided into two primary categories: labels that tell you about the product, and labels that tell you about the way the product was produced. Let’s break it down for each of these.
Beef Labels for Quality
This category of beef labels refers to the product itself: in this case, beef. The United States Department of Agriculture (USDA) developed a grading system that beef producers can voluntarily participate in. This means they can pay to have an inspector check the marbling and tenderness of their beef and assign a grade. There are eight grades total, with only five of those being commercially available for shoppers like you and me to purchase.
Here is more information about the three most common grades of beef: Prime, Choice, and Select.
While the marbling level varies between these three grades, they are all appropriate for home cooking. Depending on your skill level, taste & budget preferences, and how much time you have to spend cooking, any of them can be used for delicious beef recipes in your kitchen.
USDA Grading indicates the amount of marbling in a cut of beef, not how it was raised. The grades are equally safe and nutritious to eat. Depending on the type of recipe you’re preparing, Prime or Select may result in a better eating experience.
Beef Labels for Production
This category of beef labels refers to how the beef was produced. In other words, these production claims are intended to give you more information about how the animal the beef came from was raised or treated prior to becoming beef in your grocery store.
Deciphering these claims is challenging due to the sheer number of beef labels we see. Some of them are regulated and require participation in a certification program. Others are marketing tactics designed to draw your attention and compete for your grocery dollar. Let’s take a look at a few of the most common production claims on beef labels:
Are you surprised by any of these labels and what they mean? I admit I had many misconceptions about beef labels before I had the opportunity to learn more.
Now, I take this information into consideration when I’m shopping. But at the end of the day, I shop based on my budget and the recipes I plan to cook. I have a lot of trust in our beef farmers and ranchers, so I know that no matter what I put in my shopping cart, it’s going to be a safe, nutritious option regardless of which beef labels are on the outside.
What about antibiotics in beef production?
Beef comes from cattle, and like all animals, cattle can get injured, become sick, or otherwise require veterinary treatment. Beef farmers and ranchers work close with veterinarians to ensure animals receive humane treatment, while also ensuring the food supply stays safe.
The Food & Drug Administration (FDA) conducts tests and research to establish a tolerance level for antibiotic residues. However, this does not mean the beef you buy, cook, or eat has antibiotics in it. That’s because the FDA also sets withdrawal periods for every drug used by veterinarians to treat animals destined for the food supply chain. That withdrawal period is specific and unique to each drug and is based on the amount of time it takes for that drug to be fully processed and eliminated from the animal’s body.
This is similar to how certain medications for humans are not recommended for pregnant or breastfeeding women. There are limitations to how these drugs can be used because those drugs need time to be processed by the liver and excreted. It’s similar to these regulations for beef production. When an animal gets sick or injured, they are treated (unless a beef farmer or rancher is adhering to the guidelines required for the “certified organic” designation) and either quarantined or tagged.
Veterinarians provide oversight throughout the treatment process. They must give authorization for beef farmers and ranchers to use antibiotics that are considered medically important for human health. Farmers use sophisticated and detailed tracking systems to follow the paper trail of a treated animal and stick to the required withdrawal period before harvesting that animal; this ensures no meat containing antibiotic residues ends up in the food supply chain.
The United States Department of Agriculture (USDA) conducts random tests at various points along the beef production supply chain. It is illegal to sell meat in the U.S. that contains antibiotic residues above the tolerance levels mentioned earlier, so beef farmers, ranchers, and others working in the beef industry are committed to following the guidelines and producing beef that is nutritious, flavorful, but most importantly, safe to eat.
It’s in everyone’s best interest to pay close attention to how antibiotics are used in beef production and practice a conservative approach whenever possible. Animal health plays an important role in human health and public health. Beef farmers and ranchers are committed to doing their part to address concerns about antibiotic resistance. However, they are also committed to providing the treatment their animals need and deserve if they are sick or injured.
What’s the bottom line on “antibiotic-free” beef labels?
There is currently no scientific evidence that beef or meat from animals “raised without antibiotics” is healthier or safer than beef or meat from animals that were responsibly treated with antibiotics and harvested after the mandatory withdrawal period.
To learn more about antibiotics in beef and livestock, check out this resource from the North American Meat Institute: The Facts About Antibiotics in Livestock and Poultry Production.
To learn more about beef nutrition, beef production, or what agriculture looks like in other parts of the Midwest region, check out these posts:
Which beef labels do you look for when you’re shopping? Do you have a favorite grade or cut when you order from a restaurant? Be sure to stay tuned for Part 4 for a mouth-watering roundup of beef recipes to inspire you. It’s the final installment of my “Meat of the Matter” series!
