DIVISION OF AGRICULTURE RESEARCH & EXTENSION Agriculture and Natural Resources University of Arkansas System

FSA3103 Natural and Organic Beef

Tom R. Troxel What is “natural” or “organic” understanding of the natural beef Professor and Associate beef? As naturally and organically requirements for the branded program Department Head ­ grown cattle become more common in they are interested in. Over a dozen Animal Science the marketplace, so do questions from natural beef programs are in exis­ beef producers and consumers. Beef tence, each with its own set of produc­ producers are asking questions about tion requirements. Natural programs the production of natural and/or are very different than organic organic beef and the marketing oppor­ programs in several ways. Although a tunities that may be available. natural beef program may qualify for Consumers are asking questions USDA process verification, such about the healthfulness and advan­ programs are actually administered tages of natural and/or organic beef. and regulated by the company or organization that owns the brand What Is Natural Beef? name, not the USDA. Natural beef is produced to fit into a specific branded The natural beef market has beef program, and therefore, the developed into a legitimate marketing owner of the brand sets the require­ option with incentives attractive ments and is responsible for regu­ enough to justify consideration. lating compliance. This makes the Generally, “certified natural” cattle natural beef program’s integrity have received premiums ranging extremely important. between $0.25 to $15.75 per cwt on a live-animal basis. This variation is To use the term “natural” on a likely due to the absence of an official, food label, the USDA requires only standardized definition for cattle that three simple things: (1) the product are “naturally produced.” The average must be minimally processed, (2) the premium being offered by marketing product cannot contain any artificial companies is $5.79 per cwt, while ingredients and (3) the product cannot feedyards are paying $4.76 per cwt. contain any preservatives. The USDA Although the increase in selling price has no specific restriction on manage­ is considered a “premium,” often this ment practices during the life of premium is necessary to offset losses the animal. in productivity associated with Table 1 on page 2 lists the general required management practices to production and certification require­ produce natural beef. In some cases, ments for a natural beef program. If a these premiums have been consistent beef producer is con sidering a natural and high enough to exceed losses in beef program, it is advisable that Arkansas Is productivity, making cattle producers specific program requirements be take notice. Our Campus reviewed. For example, some natural Before a cattle producer beef programs only restrict antibiotic Visit our web site at: participates in a natural beef and implant use during the last 100 to http://www.uaex.edu program, it’s important to have an 120 days prior to harvest.

University of Arkansas, United States Department of Agriculture, and County Governments Cooperating Table 1. Requirements of Natural and Organic Beef Programsa

Typical Natural Beef Program USDA Certified Organic Beef Antibiotic use Not Allowed Not Allowed Ionophore use (such as Rumensin) Typically Not Allowed Not Allowed Implant use Not Allowed Not Allowed Feed containing mammalian protein or Not Allowed Not Allowed by-products Feed from non-organic sources (such as Typically Allowed Not Allowed fertilized pastures) Other restrictions Each Program Varies Extensive Certification Producer Signs an Affidavit USDA Certification Regulation/auditing Branded Program USDA Audits aSource: Cattle-Fax

What Is Organic Beef? that tells the consumer a product is at least 95 percent organic. Other truthful claims, such as The U.S. Department of Agriculture has put in free-range, hormone-free and natural, can still place a set of national standards that food labeled appear on food labels, but only certified organic “organic” must meet, whether it is grown in the food can use the USDA Organic seal. For more United States or imported from other countries. information on the USDA organic standards, go Organic meat, poultry, eggs and dairy products come to http://www.ams.usda.gov/AMSv1.0/. from animals that are not given antibiotics or growth hormones. Organic food is produced without using Producing Organic Beef most conventional pesticides, fertilizers made from synthetic ingredients or sewage sludge, or bio ­ To produce, market, label or advertise beef engineering or ionizing radiation. Before a product using the term “organic,” producers and processing can be labeled “organic,” a government-approved companies must each be certified by the USDA as certifier inspects the farm where the food is grown to organic producers. This is a highly involved process make sure the farmer is following all the rules neces­ that requires tremendous time, effort and documenta­ sary to meet USDA organic standards. Companies tion. To qualify for an organic label, all USDA that handle or process organic food before it gets to organic regulations must be met. Here is a list of a your local supermarket or restaurant must also be few requirements: certified. Farms and handling operations that sell less • Animals have to be produced and processed by a than $5,000 per year are not required to be certified USDA-certified organic farm and processor. by USDA. Although exempt from certification, these producers and handlers must abide by the national • The animals must be free of any antibiotics or standards for organic products and may label their growth hormones. products as organic. • They must be free of mammalian or poultry USDA makes no claims that organically produced protein or by-products. Feed must not have been food is safer or more nutritious than conventionally exposed to pesticides, fertilizers made from produced food. Organic food differs from synthetic ingredients or bioengineering. conventionally produced food in • Animals for slaughter must be raised under the way it is grown, handled organic management from the last third of and processed. gestation. Along with the national • Producers are required to feed livestock organic standards, USDA has agricultural feed products that are 100 percent developed strict labeling rules organic but may also provide allowed vitamin and to help consumers know the mineral supplements. exact organic content of the food they buy. USDA developed the Figure 1. USDA • In order to produce 100 percent organic feed, the USDA Organic seal (Figure 1) Organic Seal land will have no prohibited substance applied to it for at least three years before the harvest of an and edible and nonedible animal products organic crop. produced on the operation. • The use of genetic engineering, ionizing radiation • The producer of an organic operation must not and sewage sludge is prohibited. feed rations containing urea or manure. • Soil fertility and crop nutrients will be managed • The producer of an organic operation can perform through tillage and cultivation practices, crop physical alterations as needed to promote the rotation and cover crops and the application of animal’s welfare and in a manner that minimizes plant and animal materials. pain and stress. • Preference will be given to the use of organic • Manure must be managed in a manner that does seeds and other planting stock, but a producer not contribute to contamination of crops, soil or may use nonorganic seeds and planting stock water by plant nutrients, heavy metal or patho­ under specified conditions. genic organisms and optimizes recycling of nutri­ ents, and the producer must manage pastures and • Crop pests, weeds and disease will be controlled other outdoor areas in a manner that does not put primarily through management practices including soil or water quality at risk. physical, mechanical, biological controls and grazing. When these practices are not sufficient, a • Operations must use organic seeds and other biological, botanical or synthetic substance planting stock when available. approved for use on the National List may be used. • Preventive management practices, including the Handling Standards use of vaccines, will be used to keep animals All nonagricultural ingredients, whether synthetic healthy. or nonsynthetic, must be included on the National List • Producers are prohibited from withholding of Allowed Synthetic and Prohibited Non-Synthetic treatment from a sick or injured animal; however, Substances. Handlers must prevent the commingling animals treated with a prohibited medication may of organic with nonorganic products and protect not be sold as organic. organic products from contact with prohibited sub­ stances. In a processed product labeled as “organic,” all • All organically raised animals must have access to agricultural ingredients must be organically produced, the outdoors, including access to pasture for rumi­ unless the ingredient(s) is not commercially available nants. They may be temporarily confined only for in organic form. reasons of health, safety, the animal’s stage of production, inclement weather or to protect soil or Summary water quality. Continuous total confinement of any animal indoors is prohibited. Natural Beef • Livestock used as breeder stock may be brought • Natural beef programs are largely defined and from a nonorganic operation onto an organic opera­ regulated by the company that owns the brand. tion at any time provided that, if the offspring are to be raised organic livestock, the breeder stock • USDA requirements for natural beef are must be brought onto the facility no later than the relatively simple – minimum processing, no last third of gestation. artificial ingredients and no preservatives. • Livestock or edible livestock products that are • USDA has no specific restrictions on management removed from an organic operation and subse­ practices during the life of the animal. quently managed on a nonorganic operation may Organic Beef not be sold, labeled or represented as organically produced. • Producers and processing companies must be certified by the USDA, which requires much time, • Breeder stock that has not been under continuous effort and documentation. organic management since the last third of gesta­ tion may not be sold, labeled or represented as • Production and handling guidelines and organic slaughter stock. restrictions must be followed for products to carry the USDA Organic seal. • The producer of an organic livestock operation must maintain records sufficient to preserve The natural beef and, to a lesser extent, the the identity of all organically managed animals organic beef markets will continue to grow in the market share for at least the next few years. The Reference opportunity for some producers to capture greater value for their beef cattle by modifying their U.S. Department of Agriculture, The National Organic Program, www.ams.usda.gov/AMSv1.0/. management practices to meet certain certified natural beef requirements will continue. Beef cattle Premiums Being Offered for Natural Beef Cattle. The producers must carefully weigh the advantages Samuel Roberts Noble Foundation, Inc. and disadvantages of participating in a natural http://www.noble.org/ag/economics/naturalbeef /index.html. program or a certified organic program for their own operation.

Printed by University of Arkansas Cooperative Extension Service Printing Services.

DR. TOM R. TROXEL is professor and associate department head - Issued in furtherance of Cooperative Extension work, Acts of May 8 and animal science with the University of Arkansas Division of Agriculture, in June 30, 1914, in cooperation with the U.S. Department of Agriculture, Little Rock. Director, Cooperative Extension Service, University of Arkansas. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, marital or veteran status, or any other legally protected status, FSA3103-PD-4-12RV and is an Affirmative Action/Equal Opportunity Employer.