Article
Cattle Farming and Beef Production
Mustard, lettuce, tomatoes, pickles—most of us know what we like on our burgers, but do we know what’s actually in them? Beef cattle farming is by far the largest segment of U.S. agriculture, and its practices are as numerous as its scale is large. So how does that beef patty go from farm to fridge—and what goes into it?
Conventional farming
Conventional cattle farming generally involves keeping cattle in large indoor/outdoor Concentrated Animal Feeding Operations (CAFOs), or feedlots, where they’re fattened quickly through a combination of a diet heavy in grains and added growth hormones. Antibiotics are mixed into the cattle’s daily feed to prevent disease in overcrowded conditions. Many scientists have raised concerns about the use of medically important antibiotics in the conventional beef industry.
Grass-fed, pastured and free range
Grass-fed beef cattle must have access to pasture during the growing season, and they are fed grass and forage for their entire lifetime, except for milk prior to weaning. These cattle are not fed grain or grain byproducts. Pastured or free range beef (also known as "Free Roaming," "Pasture Raised," "Pasture Grown," "Meadow Raised,") comes from cattle allowed to graze outdoors for food for a significant portion of their lives (over 51%), but they may also be fed grain.
Organic farming
Like grass fed, organic cattle must be given access to the outdoors and animal welfare rules in the organic standards require that cattle are able to graze on pastures. Organic cattle farming differs in that no antibiotics or growth hormones are used, and cattle must be fed exclusively organic feed (grass or grain).
Because use of antibiotics is prohibited, organic cattle farmers must take a proactive approach to preventing disease and infection in the livestock by ensuring their cattle stay healthy.
Label transparency
Transparency in the meat aisle can be found in the labels discussed here as well as with the Certified Humane label. You can also discuss options with meat department staff. Be advised that terms such as "antibiotic/hormone free" and "natural" are often used but can be misleading and are not regulated.
Ask a co-op staff member for more information if you’re not sure. They'll be happy to help you find the quality meat—and the tasty hamburger—you’re after.