FAQ

Ground Beef

Q: Is there lowfat ground beef?

A. Today's consumers have many choices of ground beef at the supermarket. In 2002, USDA released new nutrient data that more accurately reflect the variety now available, including 95% lean ground beef which meets the government guidelines for "lean." (US Department of Agriculture, Agricultural Research Service, 2003. USDA Nutrient Database for Standard Reference, Release 16, homepage: www.nal.usda.gov/fnic/foodcomp

Lean Cuts

Q: Is chicken better for you than red meat?

A: No. Lean beef and skinless white meat chicken are comparable in terms of fat. There are 19 cuts of beef that fall between the skinless chicken breast and skinless chicken thigh in terms of total fat, and twelve of these cuts have, on average, only one more gram of saturated fat than a comparable three-ounce serving of boneless, skinless chicken breast. In addition, the recent study published in the Archives of Internal Medicine (see question 5) found that a heart-healthy diet containing either 6 ounces of lean red or white meat lowered the risk of heart disease by lowering low-density lipoprotein (LDL) and increasing the high-density lipoprotein cholesterol levels (HDL). And beef is also a naturally nutrient-rich powerhouse. These same 19 lean cuts, on average, provide six times more zinc, six times more vitamin B12 and more than two times more iron than a comparable three-ounce serving of skinless chicken breast. Both beef and chicken have almost the same amount of dietary cholesterol. In fact, beef has just slightly less cholesterol than chicken. For instance, a 3-ounce serving of beef has 71 mg; a 3-ounce chicken breast has 73 mg.

Types of Beef

Q: Are there different types of beef? What are they?

A: America's beef producers essentially provide four types of beef products to consumers: conventional, branded, certified organic and grass-finished. America's beef producers essentially provide four types of beef products to consumers: conventional, branded, certified organic and grass-finished. * Beef producers have production choices, which means consumers are able to choose from a variety of quality beef products. * The United States beef industry is consumer-focused and market-driven. In the end, consumer choices lead the industry's efforts. * All beef, regardless of how it's produced, is nutritious and safe.

Q: What is grain-fed (conventional) beef?

A: Most of the beef you see in the meat case is conventional. * Conventional beef typically comes from cattle that are raised in pastures for the majority of their lives, typically 12 to 18 months, and then are fed a grain-based diet for approximately three to six months. o When forage is not available because of extreme weather conditions, like in winter or during a drought, cattle can thrive on a limited amount of grain. o Through the feeding process, cattle are able to turn feed-grade corn, which has no human food value, into a food abundant in essential nutrients. Most fresh beef you find in the meat case is natural. * According to USDA, natural beef has been minimally processed and contains no additives (which means no artificial flavors, colors or preservatives). This definition applies to all meat that does not have an ingredient label (a label is added if the product includes a marinade or solution). So, if there's no ingredient label, it is natural. o Some manufacturers use the term "natural" for marketing purposes. To determine exactly what a producer of natural beef means by the use of the term natural, consumers should read the product label or contact the manufacturer. All types of beef contain Conjugated Linoleic Acid (CLA), a polyunsaturated fatty acid that health professionals believe has cancer-fighting properties. * Research has not yet shown how much CLA in the diet is optimal to achieve health benefits. * Grass-fed beef, on average, can contain as much as double the amount of CLA that is found in other types of beef. However, it is not clear if there is a health benefit in this difference. Further research is required. While beef is considered a naturally nutrient-rich powerhouse, it contributes a relatively small percentage of omega-3 fatty acids to the average American's diet compared with other food sources. * Salmon, for example, contains between 0.68 and 1.83 omega-3 fatty acids per one 3-ounce serving - as much as 47 times more than beef. Consumers have lean beef choices no matter what type of beef they are purchasing. * 19 cuts of beef meet government guidelines for lean (low in fat, saturated fat and cholesterol) - and that includes some of America's favorites like tenderloin, T-bone steak and 95 percent lean ground beef. * Leaner cuts are conveniently found in your local grocery store. Just look for the words "round" and "loin" in the name, such as sirloin or round tip.

Q: What is branded beef?

A: Branded beef products are marketed by a company based on the product specifications or production standards required for their brand.

*A brand could be based on the breed of cattle or a name given to a beef program that follows set specifications. "Certified Angus Beef" or "Cattleman's Collection" are examples of branded beef. *Some companies request government approval of their product label through FSIS while others ask the government to verify their brand specifications through the Agricultural Marketing Service (AMS) process verification. *A brand may be used to identify products that meet certain brand standards. These standards can include product specifications, such as USDA quality grade or production specifications, such as breed of cattle.

Q: What is organic beef?

A: Certified organic beef must meet USDA National Organic Program standards. * The Organic Foods Production Act, effective October 2002, established USDA standards for food labeled organic. For cattle, these standards include: o Cattle must be fed 100 percent organic feed, but may be provided certain vitamin and mineral supplements. o Organically raised cattle may not be given hormones to promote growth or antibiotics for any reason. However, if an animal is sick, the animal cannot be denied treatment to ensure its health; any animal that is treated with antibiotics is taken out of the National Organic Program. o Practically all cattle meet the national organic standard that requires ruminants to have access to pasture. * Organic beef must be certified through USDA's Agricultural Marketing Service (AMS). * Some organic beef is conventionally produced, where cattle are raised in pastures for the majority of their lives, typically 12 to 18 months, and then are fed a grain-based diet for approximately three to six months. * Less than one percent of all livestock and poultry raised in the United States are organic, according to the 2001 USDA census.