Is Beef From Naturally-Managed Cattle Better Than Beef From Conventionally-Managed Cattle? Source: Shane Gadberry
The next time you go to the grocery store, take notice of the amount of meat counter space offering all-natural and possibly organic products. Public concern over food safety, nutrition and farm animal well-being is creating supply chains that provide consumers more choices for how they want livestock managed before they enter the food supply. Terms such as "natural" and "organic" have taken on the personification of being "healthier" or "safer" because livestock marketed as such have not received growth promotants or antibiotics (general guidelines for natural) or they meet more strict guidelines for organic, which includes organic management of pastures (no herbicides, no synthetic fertilizers). The question remains, "Are these alternatively managed sources of protein healthier' or ‘safer'?" A study was recently published in Arkansas Animal Science (the annual research update for the University of Arkansas, Division of Agriculture's Department of Animal Science) comparing naturally-branded products to conventionally-fed commodity beef. This study compared steaks purchased from five different natural-brand programs to steaks from two commodity beef packers. These steaks were subjected to tests for tenderness and fatty acid analysis, and a panel of consumers rated each steak for beef flavor, tenderness and juiciness. All of the products compared were similar in moisture content, marbling and color characteristics. There were greater cooking losses observed with commodity beef. Consumers rated steaks from commodity beef juicier than the natural products. Comparison of tenderness by Warner-Bratzler shear force or the consumer panel indicated natural or commodity beef products were equally tender. Texture, flavor and overall impression from eating commodity or natural beef was similar. Natural beef is generally perceived as healthier by consumers; however, the steaks compared in this study did not differ in saturated, monounsaturated or polyunsaturated fats. Overall, this study showed that the only way consumers would be able to distinguish natural beef from commodity beef would be by reading the label. In addition, the fatty acid analysis indicated that the natural product was not healthier than conventional beef.