What You Need to Know About The Beef You Eat

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But you can find beef from cattle that were not fed filth, pumped up with hormones or treated with unnecessary antibiotics. And you can make sure it’s good and fresh. Better choices are beginning to pop up in natural and specialty grocery stores, on the Internet and in a growing number of traditional supermarkets. Here are a few pointers on how to find them:

• Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal byproducts, including meat, blood and bone meal from chickens, pigs and ruminants.
• Go for the grass. Choose beef from cattle that were 100 percent “grass-fed” or “grass-finished.” These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grassfed Association in the coming months.
• Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.” But don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.
• Comb your community. Don’t be afraid to ask your local producers how they raise their beef, and beware those who don’t want to answer you! You can find producers near you at farmers markets and on the Web. Try www.eatwild.com or www.localharvest.com.
• Poke the package. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time.
• Deduce the date. Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.
• Buy beef and nothing but. It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavor.” But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction.

Processed is the New “FRESH”

Ten years ago, virtually all the beef on the market met the United States Department of Agriculture’s (USDA) definition of “natural,” which means it has been minimally processed and contains no added ingredients, colors or preservatives. Now, beef is “flavor and moisture enhanced,” meaning it has been injected with a water-and-chemical solution — a marinade concocted by a chemist, not a cook — to make it look fresher longer, mask off-flavors or make it more tender and juicy.

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