Modern beef production insures safe, wholesome supply

The modern beef production system in the United States provides a year-round supply of safe, wholesome and nutritious beef at an affordable price for consumers around the world. All U.S. raised beef comes from one of the 800,000 American producers whose livelihoods depend on consumers feeling confident in the product.

Within this production system there are four ways of raising beef -- grain-finished (conventional), natural, grass-fed and certified organic. The only difference in the four is the way the animals are grown; there is no difference in nutrition, safety of the product or how it is handled.

Grain-finished beef is the most widely grown kind of beef in the United States and the product most seen in the grocery counter.

It's this type of growing that assures a consistent supply of high-quality beef with the taste and tenderness that consumers prefer.

What some folks don't realize is these animals spend most of their lives in pasture conditions eating grass. It is not until 12-18 months of age that grain-finished cattle are moved into a feedlot situation for 4-6 months. During this time they are fed a carefully balanced, scientifically formulated ration of 70 to 90 percent concentrate.

Beef labeled as natural can cause some confusion. According to the United States Department of Agriculture (USDA), natural means that a product is minimally processed and contains no additives. Thus, by definition, most meat in the meat case is natural.

Many companies raise beef under "natural" production practices with claims of being "raised without hormones," "raised without antibiotics," "free range" and "vegetarian fed.

It is important consumers understand what the company is implying with the natural label.

Grass-fed beef only eat a grass and forage-based diet. It is difficult to produce grass-finished beef in North America due to our limited growing seasons.

This is why most grass-fed beef is imported from Australia and New Zealand where grass grows all year. Additionally, the taste and preparation methods are different when compared to grain-finished beef.

Certified organic must meet USDA's standards; organically raised cattle must be fed 100 percent organic feed, and they cannot be given hormones or antibiotics for any reason. Organic beef is more expensive to produce, which leads to higher prices in the store.

In the United States we have a plentiful, safe food supply which we often take for granted.

The most important fact for consumers to know is, regardless of the type of beef chosen, they can be confident the beef they buy is safe, wholesome and nutritious.

Having recently completed the Masters of Beef Advocacy (MBA) program, I would encourage anyone who has an interest in the beef industry to do the same.

This series prepares producers to tell their story of how they are a good stewards of the land, care properly for their livestock and how they provide a safe and wholesome food product to America and the world.

The MBA is a series of six online class sessions. Once registered, you can complete the classes and short assignments as your schedule allows.

For more information on this free program, visit http://www.beef.org/mastersofbeefadvocacy.aspx.