Deconstructing Organic Beef
The Costs and Benefits
of Raising Cattle Au Naturel
By Barbara Bowman
Organic
beef has become increasingly popular over the past decade
as health-conscious consumers realize it may be better for
the body and better for the environment. But organic beef
can cost nearly twice as much as conventional beef (refer
to box below). With such high costs, is it really worth
the price?
No-Hormones-Added,
Antibiotic-Free, Natural-Organic Meat
Beef
Prices
Although prices may vary from market to market,
here are some comparisons in price between
organic and conventional beef, respectively.
Boneless
Chuck Roast:
$5.99/lb. vs. $2.99/lb.
Filet
Mignon:
$28.99/lb. vs. $14.99/lb.
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In
order to be a well-informed consumer, one should know what
“organic” means in the first place. For meat
to be labeled organic, beef providers must be certified
by the United States Department of Agriculture (USDA) through
independent certifying agencies. “Organic” means
that the cattle were fed 100 percent organic feed, whether
that be grasses or grains, that they are not given antibiotics
or growth hormones, and that they are allowed significant
access to the outdoors throughout their lives. Additionally,
it also means that the cattle were never fed animal parts,
since ruminants are herbivores by nature
. Only beef that meets these standards and is certified
can carry the USDA’s organic seal.
 |
| Certified
Organic Seal |
So
why do some products carry seals that say “natural”
or “antibiotic-free”? While such statements
may be accurate, they are not regulated by the USDA and
are not synonymous with “organic.” Even something
claiming to be “natural” is technically just
about any beef that has been minimally processed. (Check
out the “Meat
Terminology” article from the Chefs Collaborative
for a detailed clarification of such terms.)
Even
with the “organic” label, there is no solid
evidence that organic beef is healthier than conventional
beef. Some, however, claim that beef from grass-fed cattle
is higher in Omega-3 fatty acids and lower in saturated
fats. Omega-3 fatty acids are considered to be heart-healthy
and protect against physical and mental degenerative diseases.
Where
to Get the Beef
Dakota Beef Company (Howard,
S.D.): Supplier to Williams-Sonoma, their
contracted 100 percent organic beef producers
are located around the Midwest, but their
main processing plant is situated in Howard,
S.D. All of their producers follow strict
and precise guidelines to ensure the highest,
most consistent quality of meat. The cattle
are grass-fed until the last few weeks when
grains are added to their diets for increased
marbling and higher Omega-3 fatty acid levels
in the meat. Dakota Beef has a strong belief
that if the cattle are allowed to live in
a calm environment with plenty of fresh air,
water and food, healthy cows result. (www.dakotabeefcompany.com
888-701-BEEF)
Prather Ranch (Macdoel
and Fall River Valley, Calif.): Situated on
a 34,000-acre farm in the mountains in northeastern
California, the cattle raised here are certified
organic. In addition, the meat is dry-aged
for two to three weeks for a fuller flavor.
(www.pratherranch.com)
Homestead Healthy Foods (Fredericksburg, Texas): Purveyor of certified
organic beef and chicken. Antibiotics, pesticides,
hormones and animal by-products are never
used, and the animals are allowed to roam
free. The result is flavorful and tender meat.
(www.homesteadhealthyfoods.com,
830-997-2508)
West
Wind Farms (Deer Lodge, Tenn.):
Located in rural Tennessee, West Wind Farms
offers not only organic beef but also organic
lamb, goat, chicken, turkey and a variety
of other products such as honey and artisan
cheeses. Ships nationwide. (www.grassorganic.com,
423-965-3334)
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It
isn’t just about the beef
While
some people buy organic beef solely for personal health
reasons, the ways in which cattle are raised for food also
impact the environment. Organic farming encourages raising
animals on a proper balance of land-to-cattle ratio so that
the manure can actually be used by plants as fertilizer
and doesn’t run off as pollution. Additionally, there
is no use of pesticides or fertilizers on the land where
the cattle roam, so those chemicals cannot harm the environment
either. According to the Organic
Trade Association, the benefits of raising cattle organically
include healthier water supplies and more humane treatment
of animals.
Even
with the onset of Mad Cow Disease and a 1997 FDA ban on
cattle feed containing animal by-products from ruminants,
there are still conventional beef producers who use animal
by-products from chicken and fish as a protein source to
promote the growth of their cattle. Likewise, conventional
beef producers sometimes use other unnatural methods, such
as using plastic pellets for roughage, using antibiotics
and hormones for growth, and housing cattle in cramped,
filthy warehouses with no access to the outdoors.
So,
pay the price?
Although
the price of organic beef is almost twice that of conventional
beef, the bottom line is that buying organic helps out the
smaller farmer and environment and also encourages the fair
treatment of animals. One way to look at it is to not only
consider the immediate effects of supporting such farms
but the long term effects on health and environment. And
economically, if the demand for organic products rises,
there will eventually come a point where the supply matches
the demand and the price will come to a comfortable and
more affordable level. So, next time you stand in line at
the meat counter to get your New York steak, don’t
only think of the taste. Think of the effects of your choices,
too.
DEFINITIONS
___________________________
Ruminants:
Cattle, goats, sheep, deer, even giraffes; any of the suborder
Ruminatia that are hoofed, even-toed mammals and
those who chew cud.
RESOURCES
___________________________
Organic
Trade Association
www.ota.com
USDA National Organic Program
www.ams.usda.gov/nop
Organic Resource Center
www.organicresource.org
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Image courtesy of Khanjan Mehta, 2003
| P092605 |
(Updated:
6/26/08 KR) |
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