Does Organic Mean Better?
By Kelli Osgood
All natural beef. 100 percent organic. To a middle-aged consumer pushing a grocery cart down aisle 14, what does this mean? Does it conjure up images of a Hereford cow, wearing tie-dye and braiding hemp? What’s so bad about “regular” hamburgers, anyway? What does regular even mean? In a time where everyone’s going green, going global, and even going broke, does one go organic, natural, or reach for a good ‘ol grain-fed steak?
My theory has always been that although eating natural, grass-fed beef may have some benefits, I don’t believe that it is a superior way to raise or consume beef. However, being the open-minded consumer that I am, I decided to do some research for my fellow non-vegetarians and get to the bottom of this debate.
First, I began my research with some definitions. Come to find out, an organic beef doesn’t mean a steer that recycles a lot, and “all natural” doesn’t translate to never shaving.
According to the National Cattlemen’s Beef Association (NCBA), natural may be used on a label if “the product does not contain any artificial flavor or flavoring, coloring ingredient, or chemical preservative or any other artificial or synthetic ingredient.” Most beef falls under this category, as a cow can eat whatever she wants and the beef is considered natural.
Certified organic beef must be raised in accordance with certain USDA standards. The cattle must be fed 100 percent organic feed and not be given growth hormones or antibiotics for any reasons. Generally, this type of beef is priced the highest. At the end of 2005, organic beef accounted for 1.7 percent of grocery sales and was priced at an average of $5.16 a pound.
Grass-fed beef are the ones who spend their whole lives singing “Don’t fence me in.” They have spent their existence out on open fields, eating grass to their three stomachs’ content until it’s time to be processed. But unlike organic beef, they can be given growth hormones and steroids. According to the NCBA, grass-fed beef contains slightly more omega-3 fatty acids, and can provide more conjugated linoleic acid (CLA) than other beef. CLA is a polyunsaturated fatty acid health professionals believe has cancer-fighting properties; however, it is not clear if there is a health benefit in this difference.
The most common form of cattle is grain-fed beef. These are the cows that bring certain feedlot towns their odor – they spend time in a feedyard, getting fat from corn, vitamins and minerals. Research from the University of Nebraska-Lincoln shows that consumers prefer domestic corn-fed beef over all other choices because of the tenderness and flavor-enhancing marbling. In 2005, 98 percent of beef sold in retail stores was grain-fed and the average price was $3.56 a pound.
For cattlemen, the overhead of producing certified organic beef is costly. Not using growth hormones and ionophores means the animal’s bodyweight is decreased by 70-100 pounds and feed conversion is 10-15 percent less, respectively. This decrease may increase the feed cost of gain by five cents per pound of gain.
There is always the argument that organic, grass-fed beef is best. Some prefer the taste, others like the idea that the meat they are eating is not injected with any medicines or hormones. The health benefits have not yet been proven, but the popularity of going organic is growing, from 1.1 percent in 2003 to 1.7 percent in 2005.
The bottom line is that although certified organic beef may cost more, the benefits of it at this point are unknown. All beef consumed in the U.S. is subject to strict government regulations and inspection procedures that ensure safety.
So, before you throw your arms up in frustration and reach for a drumstick instead, remember that all beef is naturally nutrient-rich, with eight times more vitamin B, six times more zinc and three times more iron than a skinless chicken breast. I’m going to raise it, buy it, eat it and enjoy it, no matter grain-fed, grass-fed, or certified organic. And that’s no bull!
