{"id":4984,"date":"2019-05-21T17:09:00","date_gmt":"2019-05-21T22:09:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/whats-your-beef\/"},"modified":"2023-02-01T14:19:45","modified_gmt":"2023-02-01T20:19:45","slug":"whats-your-beef","status":"publish","type":"post","link":"https:\/\/gfs.com\/en-us\/ideas\/whats-your-beef\/","title":{"rendered":"What\u2019s Your Beef?"},"content":{"rendered":"

When it comes to beef, superior marbling, robust flavor and a tender, juicy bite are keys to a good eating experience, but some of today\u2019s consumers want to know more of the story. Increasingly, attributes such as farming practices are of interest.<\/p>\n

Beef\u2019s sustainability story covers everything from environmental factors and ethical treatment of animals to social and economic considerations. With so many variables and generations of dining consumers, anticipating every need is difficult. Much of what people want to know involves label claims and certifications. <\/p>\n

Many beef products are marketed with claims and certifications related to cattle care\u2014humane treatment, raised without antibiotics, raised without added hormones\u2014to name just a few. Not all attributes apply to all cattle, so it\u2019s important to separate the facts from the misunderstandings. <\/p>\n

The facts about antibiotics<\/h3>\n

\u201cNo Antibiotics\u201d is a label claim<\/a> some consumers look for. It\u2019s valuable for foodservice operators to understand antibiotic use in beef to make informed purchasing decisions and to answer consumers\u2019 questions. Antibiotics are sometimes used to keep cattle healthy, and they can be administered to treat sickness and prevent disease as cattle are raised. To protect people from ingesting antibiotics when consuming meat, a withdrawal period of up to 60 days (depending on the antibiotic used) is federally required between the time antibiotics are administered and when it\u2019s legal to process the cattle for meat. <\/p>\n

In the feedlots where many cattle are brought up to weight before harvest, the U.S. Food and Drug Administration (FDA) has banned the use of some antibiotics to help cattle grow faster. Among the exceptions is a drug that prevents liver abscesses during fast-growth finishing, but the withdrawal period still applies.<\/p>\n

On the contrary, a \u201cNo Antibiotics Ever\u201d or \u201cRaised Without Antibiotics\u201d claim means the cattle used for beef have never received antibiotics at any time. Sick animals given antibiotics cannot be sold under this label. <\/p>\n

Some people choose antibiotic-free meat because of concerns that it leads to the development of antibiotic-resistant bacteria. Others believe that animals treated with antibiotics can be housed in closer proximity\u2014an issue for those concerned about humane farming practices.<\/p>\n

Sales of antibiotic-free meat jumped almost 29% annually between 2011-2015, according to Neilson. From 2016-2017 the sales of no-antibiotics meat grew 45%. According to fooddive.com, the retail price for meat without antibiotics is often higher because of greater overhead, more paperwork and expensive audits to prove the label claim.<\/p>\n

The truth about hormones<\/h3>\n

All beef contains hormones\u2014they are naturally produced in all plants and animals. Although \u201chormone-free\u201d doesn\u2019t exist, beef can be labeled \u201cRaised Without Added Hormones.\u201d Meat from these animals means the cattle were raised without growth-promoting hormones. They are not given protein or steroid hormones in their feed, water, by injection or implant.<\/p>\n

Animals that carry this label tend to be more expensive because it can take a month or longer (in some cases up to a year) for the cattle to reach an acceptable weight for harvest. This means more feeding, care and farm labor. These cattle are still likely to be smaller when brought to market, meaning less beef from each animal and more expensive meat.<\/p>\n

By boosting the growth-regulating hormones naturally produced by cattle, it increases feed efficiency, improves protein marbling and speeds up the animal\u2019s growth rate. Because less feed is required and the cattle grow faster, production costs can be lower.<\/p>\n

Consumers cite fears that humans and the environment absorb added hormones from food consumption and production. Although studies have not shown any conclusive evidence about hormone transference from food, some people choose to be cautious. The FDA has said the use of natural hormones in beef production does not harm the environment in the amounts administered. The risk to humans is being studied, and the USDA monitors hormone residue at packing plants to make sure beef remains below specified limits. <\/p>\n

\"Cows<\/p>\n

Beef certifications: What do they really mean?<\/h3>\n

To help operators and consumers mindful of sustainable lifestyles and \u201cclean\u201d product offerings, third-party organizations offer certifications that address topics such as growing practices and animal welfare. Here are three definitions to know.<\/p>\n