The Truth About Beef Labels
Knowing where your beef comes from has become more challenging due to changes in labeling laws. In 2015, the Country of Origin Labeling (COOL) laws for beef and pork were repealed, allowing meat processed in the U.S. to be labeled as “Product of the USA,” even if the cattle were born, raised, and slaughtered in other countries. This means that beef found in major grocery chains, including Walmart, Whole Foods, and Trader Joe’s, may not be as local as the packaging suggests.
How to Verify Beef Origin
To verify if your beef is truly from the U.S., look beyond the front label and check the fine print on the back of the package. If multiple countries are listed—such as “Product of Australia, Uruguay, New Zealand, United States”—then the beef was not exclusively raised in the U.S. However, if the only country mentioned is the United States, you can be confident it was born, raised, and processed domestically.
For further information, check the packaging plant number, which is identified by a “P” followed by a code. This number indicates where the meat was processed, and you can enter it into the USDA’s online database to confirm the facility’s location. By taking these steps, consumers can make more informed decisions about the beef they purchase and support truly local producers.
Where to Buy Local Beef
Alternatively, order your beef from a local farm. Start by checking out farmers markets, local ranches, or farm-to-table retailers in your area. Many small farms sell directly to consumers through on-site farm stores, community-supported agriculture (CSA) programs, or online ordering with local pickup. You can also search directories like EatWild.com, LocalHarvest.org, or your state’s Department of Agriculture website to find nearby producers. Buying local not only supports your community—it also means fresher meat and a better understanding of how your food is raised.
“Grass-fed” vs. “Grass-finished”
When selecting beef, understanding labels such as “grass-fed” and “grass-finished” is crucial. “Grass-fed” means the animal had continuous outdoor access during the growing season and was only fed grass and forage after weaning. However, there are no strict guidelines on confinement outside the growing season. “Grass-finished” beef, meaning the animal consumed only grass its entire life, is a healthier option due to higher levels of Omega-3, linoleic acid, antioxidants, and Vitamin E. Since “grass-finished” is not a regulated term, verifying claims with the producer is advisable.
Beef labeling can be misleading, as many cattle are grain-finished, meaning they start on grass but are later fed genetically modified corn or soy in feedlots, often requiring antibiotics due to diet-induced illnesses. Growth hormones are also common in conventional meat production to maximize profits. While “grass-fed,” “grass-finished,” and “100% grass-fed” labels provide some insight into the animal’s diet, they do not guarantee open pasture access or strict adherence to grass-only feeding. Consumers should research individual brands to ensure the beef meets their standards.
End of USDA “Grass-fed” Certification
Since the USDA discontinued its official grass-fed certification in 2016, ranchers must now submit affidavits to label their meat as such. Some third-party organizations, like A Greener World, offer additional certifications, including organic and animal welfare verifications. For consumers concerned about chemicals, even grass-fed beef may not be sufficient, as pastures can be treated with herbicides, and alfalfa—a common cattle feed—may be genetically modified and treated with glyphosate before consumption.
Certified Angus
The Certified Angus Beef (CAB) label differs from diet-based labels, focusing on beef quality, marbling, and uniformity rather than nutrition. Established nearly 50 years ago, CAB ensures that only prime and high-choice cuts meet certification standards. While not necessarily healthier, CAB is highly regarded by chefs for its flavor and texture.
Beef from grass-fed, pasture-raised cattle generally contains more Omega-3s, CLA, and antioxidants like vitamin E, making it a healthier choice than grain-finished beef. A leading example is Will Harris’s White Oak Pastures in Georgia, where regenerative farming practices focus on animal welfare, soil health, and sustainability. Their rotational grazing system produces nutrient-dense beef while supporting the environment—a model that proves good farming can lead to both better food and a better planet.
Misleading and Minimally Regulated Labels
“All Natural” is a widely misused label with minimal regulation. It simply means no artificial additives were used during processing, but it does not guarantee anything about the animal’s diet, treatment, or environmental impact. Similarly, “Non-GMO” beef ensures cattle were not fed genetically engineered feed, but since GMO labeling is not required by law, consumers must rely on voluntary certification programs like the Non-GMO Project.
Organic Beef
Lastly, “Organic” is a more comprehensive label, covering animal welfare, certified organic feed, and prohibiting antibiotics, growth hormones, and GMOs. While organic beef meets many of the criteria of other labels, understanding what matters most—animal welfare, nutrition, marbling, or non-GMO feed—helps consumers make informed choices. By recognizing these distinctions, shoppers can confidently select beef that aligns with their values and health priorities.
