Natural vs. Organic Beef: Is it for your farm?

Natural vs. Organic Beef: Is It For Your Farm?

Guest Post:

Margaret A. Bell, Extension Livestock Agent; Craven & Jones Counties

Complied from: Natural and Organic Beef. Tom R. Troxel, Extension Beef Cattle Specialist. University of Arkansas, Division of Agriculture, Cooperative Extension Service.

Over the past few years, “organic” and “natural” have become household terms. But what exactly do these terms mean? Is organic nutritionally better for you? Should you only eat food that is labeled as “antibiotic-free” and “hormone-free?” Let’s dig a little deeper into what these terms exactly mean for you as a producer.

Natural beef has become a legitimate option for many beef producers. It often offers a higher premium ranging from about $4 - $8 cwt. for calves and $2 - $4 cwt. for feeder cattle. Of course, these premiums depend on many factors, including quality, quantity, and location of the cattle. This increase in the product is usually necessary to offset the extra cost of management practices used to enable the producer to market their product as “natural.”

If a producer wants to market his product as “natural,” he has to do several things: 1) the product is to be processed as minimally as possible 2) the product is not allowed to have any artificial ingredients 3) the product is not allowed to contain any preservatives. However, the United States Department of Agriculture (USDA) has no restrictions on the specific management practices during the life of the animal.

Organic beef is a term used to describe beef cattle that have not had any antibiotics or growth hormones. This type of beef is produced without using most common pesticides or fertilizers that are made from synthetic ingredients. One of the most credible ways to have your product labeled as organic is to get the “USDA ORGANIC” seal on your product, which means the product is at least 95 percent organic.

There are many management requirements you must consider if you are thinking about producing organic beef. You must abide by the following: 1) animals must be not given any antibiotics or growth hormones 2) producers are to give their animals 100 percent organic feed, but are allowed to provide vitamin and mineral supplements to the animals 3) preventive management practices will be used to keep the animals healthy, such as vaccines. However, the USDA does not make any claims that food produced organically is more nutritious or safer than food that is produced conventionally. The difference is how organic food is handled, grown, and processed.

In summary, if you are considering becoming an organic beef or natural beef producer, there are many options to consider and many factors to think about. Only you can decide what is best for you and your beef cattle, but the organic and natural beef markets will continue to thrive for the next few years. This may be a good opportunity for you to increase the value of your cattle and the return on your cattle. If you have any questions, you can contact your local Cooperative Extension Office.