Top 6 Misleading Beef Claims and How to Spot Them

posted on

January 9, 2020

confusing-beef-label-claims.jpg

Have you ever paid more for your food and discovered later the product did not live up to its claims?

Maybe this happened to you, and you don't even know it.

Unfortunately, this happens to thousands of consumers daily who are trying to feed their families healthy and ethical food. Navigating label claims can be daunting and downright frustrating, but it doesn’t have to be this way for you.

Our farm has raised grass-fed beef for the past 20 years, and we’d like to offer you an inside look into this industry to help you cut through all the marketing fluff when shopping for true grass-fed beef.

Beef is a big culprit when it comes to misleading claims. Why beef? One of the main reasons is that compared to chicken or pork, beef has a higher perceived value, and therefore there’s a greater temptation for companies to increase their profits using claims.

This article exposes what I consider the most misleading claims you’ll encounter when shopping for beef.

Before we start down the list, keep in mind that every single day over 100,000 cattle are harvested for food in the U.S.[1], and 97% are packed in crowded feedlots and fed grain.[2]

However, when you visit the grocery store you’ll notice that almost every brand or retailer is trying to make claims that their beef is somehow different or better.

It doesn't add up.

Spend a few minutes investigating this the next time you shop at a grocery store, and you'll see what I mean.

The reality is that the beef industry has remained unchanged for decades, and currently, 85% of the beef sold at retail comes from the same four companies.[3

So with that added backstory, let’s get down to the truth of the matter...

Here Are the Top 6 Beef Claims to Look Out for

1. Grass-fed or 100% Grass-fed

It’s important to know that much of the beef you see sold as 100% grass-fed at retail stores across the U.S. is still produced in feedlots (CAFOs) and being fed grain by-products.

For example, I was once touring a ranch in Nebraska that raised cattle for several brands that claimed 100% grass-fed on the USDA-approved label. During the tour, the rancher was very honest in explaining that his cattle were fed a variety of diets, including soy-hulls and beet pulp, to improve weight gain. This producer was simply following the protocols given to him by the branded beef company he was contracted to raise for.

Technically, the USDA standards don’t allow for feedlot finishing or feeding of grain by-products for beef that is labeled as “100% grass-fed”. However, if you review the production protocols of the largest brands that claim “100% grass-fed” on their labels, you can easily see that these brands allow for grain by-products, including soy hulls, peanut hulls, beet pulp, DDGs (dried distillers grains), and many other non-starch grain by-products.

Keep in mind that only a small team of USDA Food Safety Inspection Services (FSIS) employees is responsible for verifying nearly 1 million label submissions per year. It’s simply impossible for so few people to ensure the accuracy behind each label claim.

The bottom line is that when you see the claim 100% Grass-fed on a USDA label it cannot be trusted without further investigation.

Grass-fed beef is better for consumers and the planet, but only if it’s produced with integrity. Learn more in our guide: What Is Grass-Fed Beef?

Seven-Sons-Farm-Free-Tour.png

2. Product of USA

This ends up being a meaningless claim because all meat imported from another country can legally claim “Product of USA” as long as it passes through a USDA processor.

This is one of the most egregious labeling loopholes in the food industry, as it undermines your ability as a consumer to know where your food comes from.

According to a recent report, an estimated 75-80% of all grass-fed beef sold at retail is imported from overseas and can be sold as a “Product of the USA.”

As long as the imported beef passes through a USDA-inspected plant (which, for food safety reasons, is a requirement for all imported beef), it can be labeled as a “Product of the USA.”[2]

Whether you are buying an online monthly home delivery beef subscription box or visiting a local grocer, ask what state their cattle are raised in.

3. Certified Organic Beef

download.jpeg

The reason I include “Certified Organic” on this list is due to the fact that most of the organic beef in the U.S. is a by-product of spent dairy cows from organic dairies that mirror industrial-style production practices.

There’s been a lot written by folks like Michael Pollan on how the organic label has been taken over by the industrial food system, and the dairy industry is a major offender of this takeover.

In what has been considered one of the largest fraud investigations of the organic industry, The Cornucopia Institute revealed the following photo of an 18,000 cow organic dairy operation in Stratford, Texas. [4]

The photo above represents where organic beef can come from and explains why retailers can offer this “organic” beef at prices not much more than conventional beef.

I'm guessing this isn’t the picture you had in mind when you saw the word organic

Keep in mind that “organically” produced beef can still be fed grain and confined to feedlots for portions of their life. Unknown to most consumers, the “organic” grain that’s fed to the cattle can still be raised with chemical pesticides. 

You can visit the USDA’s website for a full list of approved synthetic pesticides for organic production. You can also read more about the limitations of this label – and what to look for instead – in our guide: What Is Organic Meat?

One final point: According to The Cornucopia Institute, nearly half the organic corn and over 80% of the organic soybeans used for livestock feed are imported from China and former Soviet Bloc countries that have been known for high levels of commercial fraud.

4. Humanely Raised Beef

In recent years there has been a host of 3rd party labels that are used by brands to convince consumers that their animals were raised and cared for humanely. Unfortunately, most of these certifications do very little to improve the actual welfare conditions on the farm.

The largest animal welfare certifiers, including the Global Animal Partnership, American Humane, Certified Humane, and others allow for conventional feedlot cattle finishing.

For example, GAP (Global Animal Partnership) is widely used by progressive grocery retailers. On the surface, their standards appear to be high. However, what most consumers are unaware of is the fact that there are up to 5 levels of GAP Certification.

While many retailers promote the high standards of GAP 4 and 5 approval, the majority of products sold only meet the lowest levels for animal care. One could argue that the higher levels exist to create a higher perceived value for the overall label claim.

Enforcing standards for animal care is very difficult as farms must carry out welfare practices daily – yet each farm is inspected only once per year at best.

In our view, ethically-sourced meat goes beyond a checklist of livestock practices. Our animals live on pasture as the seasons allow, free to express their natural instincts and behaviors, as part of a healthy and sustainable farm ecosystem.

Look for producers who are willing to answer your questions about how they manage livestock, for the entire life span of the animals on the farm.

5. All-Natural vs. Naturally-Grown Beef

This can be a very confusing allegation as both of these claims have very different meanings when applied to beef production practices.

The claim “All-Natural” simply means the meat was not fundamentally altered during processing or does not include any artificial ingredients. This claim has nothing to do with the farm’s production practices which means beef labeled as “All-Natural” can come from cattle that were given artificial hormones.

However, the term “Naturally Raised” does mean the cattle were raised without the use of artificial hormones or animal by-products. 

Keep in mind that this claim does not exclude the use of drugs and still allows for cattle to be raised in feedlots.

6. Locally Sourced Beef

In our region of the country, most states have introduced labelings such as Indiana Grown, Kentucky Proud, Michigan Made, and others. These programs were started with great intentions, but keep in mind that any product that is simply processed (not grown) within the state will qualify for these labels. 

For example, in the state of Indiana, branded meat companies can source cattle from any state and still qualify for Indiana Grown labeling as long as it is processed within the state.

(One nice tip to keep in mind about Indiana Grown Labeling is that products that are both produced and processed within the state qualify for a higher tier label that reads “100% Indiana Grown.”)

One of the advantages of buying local is the opportunity to see where your food comes from. If you’re local to Indiana, visit our farm!

Labels Are About Marketing (not Quality)

It’s important to keep in mind that health-conscious consumers like you and me use labels to evaluate and judge food integrity – while food brands use labels as a primary way to increase profits and sales.

In my opinion, food labels are one of the most unreliable methods for judging quality – after all, it’s just a paper-thin label. What matters is the integrity and honesty of the company behind the label. It all comes down to trust, and trust cannot be labeled, regulated, or enforced.

At Seven Sons, we believe that the only way we’ll ever have a food system of integrity is if we first have people of integrity. This includes farmers, lawmakers, and consumers alike.

We encourage you to find a farmer in your region who you can truly trust to raise your beef and other food products with integrity.

References:

[1] Factory Farms

[2] Back to Grass PDF

[3] 4 Companies Control Almost All the Meat You Eat

[4] “Factory Farms” Massive Production Quantities

More from the blog

French Chefs Visit the Farm

Earlier this month, Spencer and I had the privilege of hosting some incredible chefs from France for a farm tour. They are here in Indiana competing in the World Food Championships which are being hosted in Indianapolis. Last year, their team actually won the World Burger Championship! 🍔 While prepping for their event down in Indianapolis (about 90 minutes South of us), they looked online for a local farm to partner with to grab the meats they'd use for their competition.

5 Easy Ground Beef Recipes with Few Ingredients: Quick and Delicious Meals

Ground beef is a kitchen staple, and it’s easy to see why. This incredibly versatile protein source is easy to cook and naturally packed with flavor.  Today, we’re sharing five simple ground beef recipes – needing only a few ingredients – that will bring a little flair to your dinner table. From Mexican to Italian to Asian, these recipes will help you whip up quick dishes that taste like you spent all day in the kitchen. The secret to these delicious recipes? We use grass-fed, grass-finished beef – you’ll taste the difference!  Grass-fed beef is also better for you and the planet. No antibiotics or GMOs means better nutritional quality. Plus, we raise our cattle on regenerative pastures where they’re free to roam. They enjoy happy, healthy lives and nurture the natural ecosystem. It’s a farming method that’s a win-win—for your plate, your body, and the environment. So, let’s get cooking! 1. Ground Beef Tacos This speedy, tasty taco dish comes together in just 20 minutes. It’s perfect for a quick midweek meal–or a weekend taco party!  Here are the ingredients you’ll need:  1 Lb grass-fed ground beef 8 Taco shells or tortillas 1 Cup shredded lettuce 1 Cup shredded cheese Salsa and guacamole to serve And, of course, our healthy seasoning (no added sugars or preservatives, and MSG-free): 1 TBSP Chili powder 1 TBSP Paprika 1 TSP Garlic powder 1 TSP Cumin 2 TSP Salt And here’s what to do to make this 5 ingredient ground beef recipe: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes.  Sprinkle the dry seasonings over the cooked beef. Follow the package instructions, which usually involves adding a bit of water (around 2/3 cup) and letting it simmer for a few minutes until the sauce thickens. When cooked, grab your taco shells or tortillas and start filling them with ground beef.  Add the garnishings of your choice. You can add shredded lettuce and a generous sprinkle of cheese to each taco. If you’re using salsa and guacamole, add a dollop of each at this point.  Serve and enjoy while they're warm! 2. Beef and Rice Skillet Cooking with one pot is great on those busy nights when you just don’t want to do the dishes. With maximum flavor and minimal washing up, this recipe is sure to become a family favorite.  You’ll need the following:  1 Lb Ground beef 1 Cup Long-grain white rice 2 Cups Beef broth 1 Cup Frozen peas and carrots Salt and pepper to taste Here’s how to make it: Cook the ground beef. In a large skillet over medium heat, break up the ground beef with a spatula and cook until it’s browned and fully cooked – about 6-8 minutes. Add vegetables, broth, and rice. Stir in the rice, beef broth, peas, and diced carrots. Make sure everything is evenly combined. Bring to a boil. After the pot comes to a boil, reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed. Remove the lid, stir, and taste. To ensure everything is just right, taste your creation after a quick mix. If needed, season with salt and pepper. Serve and enjoy. Separate the meal between 4-6 plates and dig in! 3. Beef and Tomato Pasta This hearty, comforting pasta dish comes together in under 30 minutes. It’s also highly customizable. You can add peas, carrots, peppers–whatever needs to be used in the fridge!  To start, assemble these ingredients: 1 Lb Ground beef 1 Large onion, diced 1 Can (14.5 oz) diced tomatoes 8 Oz pasta (any shape) 1 TSP Paprika 1 TSP Garlic powder 1 Cup Shredded cheese (optional) Salt and pepper to taste Here’s how to make this:  Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the meat is browned and the onions are softened – about 8-10 minutes. Drain any excess fat. Stir in the diced tomatoes, paprika, and garlic powder. Let the mixture simmer for 5-7 minutes—season with salt and pepper to taste. Add the cooked pasta to the skillet. Mix everything until the pasta is coated in the beef and tomato mixture. Sprinkle the shredded cheese over the top and stir. Serve and Enjoy! 4. Asian Ground Beef and Cabbage Stir-Fry This paleo-friendly stir fry recipe is rich in meaty, umami flavors. It’s a great choice if you’re craving takeout but want a healthy (and quick) alternative! You’ll need these ingredients:  1 Lb Ground beef 1 Small head of cabbage, shredded 1/2 Cup shredded carrot 2 TBSP Bragg’s Aminos or Soy sauce (low sodium) 1 TBSP Honey  2 Cloves garlic, minced 1 Inch Ginger, grated Salt and pepper to taste Extra virgin olive oil Red chili flakes (optional) Brown rice or cauliflower rice, to serve  How to make it. Mix ingredients. Combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl. Set aside. Heat a large skillet over medium heat. Add the oil and the ground beef. Cook, breaking it up with a spatula, until browned and fully cooked–roughly 6-8 minutes.  Add the shredded cabbage and shredded carrots to the skillet. Stir everything together and cook for about 5-7 minutes, or until the cabbage begins to wilt.  Pour the soy sauce and honey mixture over the beef and vegetables. Toss everything together until evenly coated and cook for another 3-4 minutes. If you like a bit of heat, sprinkle in some red pepper flakes. Taste and adjust with salt and pepper as needed. Serve the stir-fry over a bed of your chosen rice. 5. Ground Beef and Black Bean Chili We simply couldn’t share a list of ground beef recipes without including a good ‘ol fashioned chili. This cozy, protein-packed dish is the definition of comfort food—perfect for chilly evenings when you need something warm and hearty. Here’s what you’ll need:  1 Lb Ground beef 1 Can (15 oz) Black beans, drained and rinsed 1 Can (15 oz) Diced tomatoes with green chilies 1/2 Cup Water Salt and pepper, to taste Shredded cheese (optional) Sour cream (optional) Brown rice or cauliflower rice, to serve And our healthy chili seasoning mix: 2 TBSP Chili powder 2 TSP Ground cumin 1 TSP Garlic powder 1 TSP Onion powder 1 TSP Salt ¼ TSP Cayenne pepper Here’s how to make it:  Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Add in everything else. Toss in the black beans, diced tomatoes with green chilies, dry ingredients, and water to the pot. Give it a good stir. Bring the chili to a boil, then reduce the heat to low. Let simmer for 20-25 minutes, stirring occasionally.  Taste and season. Add salt and pepper if needed. Ladle the chili into bowls, serving with your favorite rice. For an extra touch, top it off with a sprinkle of shredded cheese or a dollop of creamy sour cream! Grab a spoon and dive in! Is Ground Beef Healthy? Ground beef has an excellent nutritional profile. It’s rich in protein, iron, and other essential vitamins and minerals. However, not all ground beef is the same. Meat from concentrated animal feeding operations (CAFOs) has been shown to be lower in nutritional quality. If you’re concerned about your health, look for grass-fed and grass-finished beef. This type of beef has a better ratio of Omega 3 to Omega 6, and is higher in antioxidants and minerals. Which Ground Beef Is Best? 100% grass-fed and grass-finished ground beef is the best home cooking option. It’s incredibly flavorful, nutritionally rich, and better for the environment.  Of course, there are different types of grass-fed ground beef–and that’s where your personal health and wellness goals come in:  If you’re watching your fat intake, our ground sirloin is the leaner option at 90/10.  Ground beef is great for everyday meals, and comes in at 85/15.  Choose gourmet ground beef for show-stopping meals and entertaining, which is about 80/20.  How Long Will Ground Beef Last in the Fridge? Raw ground beef lasts in the fridge for up to 3 days. If you have leftovers after cooking, you can store them in the fridge for up to 4 days. Ready to taste the difference?  Are you ready to taste the difference that high-quality, grass-fed beef can make in your meals? Order Seven Sons’ ground beef today and elevate your meals. 

3 Super Easy, Super Tasty Chicken Liver Recipes

Our commitment to ethically sourced meat includes using every part of our pastured chickens – including chicken liver! It's a delicious way to add nutrition and sustainability to your plate. If you’re unsure how to cook chicken liver, we’ve got you covered! In this post, you’ll find three methods for preparing chicken liver. Whether you’re cooking for yourself, the whole family, or hosting friends, these quick and delicious recipes will surely impress! Is Chicken Liver Good for You? Chicken liver is a nutritional powerhouse. Here’s why: Rich in nutrients: Chicken liver is nutrient-dense, loaded with iron, vitamin B12, vitamin A, choline, selenium, and copper. These vital nutrients support immune function, help wounds heal faster, aid in developing strong bones, and assist with hormone regulation. All of which keep your body functioning optimally.  High in protein: With 23 grams of protein per serving, chicken liver is a protein-packed choice that supports muscle tone, brain health, and blood sugar stability.  Combat anemia risks: Iron deficiency is a leading cause of anemia, which means having too few red blood cells. Fortunately, chicken liver is an excellent source of iron and vitamins C and B, which work together to keep your blood cells healthy and lower the risk of anemia. The Best Way to Cook Chicken Livers Offal like chicken and beef liver are best cooked quickly. This is because of their naturally high water content. They'll become dry and tough if you cook them for too long. However, chicken liver turns out deliciously creamy, mild, and tender when cooked right. Here are some of the best ways to cook it:  Sauté: Cook chicken livers in a pan with a small amount of grassfed butter or extra virgin olive oil for 5-7 minutes. This method crisps the liver’s exterior while keeping the inner meat tender and juicy.  Fry: Coat the chicken livers in a little flower, then fry them in a generous amount of extra virgin olive oil over medium-high heat until they’re crispy on the outside and cooked through. Again, this will take 5-7 minutes.  Grill: Thread chicken livers onto skewers and grill them over medium-high heat for 4 minutes, turning halfway through cooking. Stir-fry: Cook chicken livers in a wok or pan with your chosen vegetables and sauce. Stir fry for 4-5 minutes. 3 Quick and Easy Chicken Liver Recipes Ready to unleash the wonders of chicken livers in your kitchen? Here are some recipes to try out.  The best part? They all take less than half an hour to make!  1. Chicken Liver and Onions Liver and onions are a classic flavor combination for good reason. The deep, rich flavor of the liver balances the sweet, caramelized onions. This recipe is so delicious and satisfying, it will turn even the biggest liver skeptics into fans.  To make it, you’ll need: 1 Lb chicken livers 2 Large onions, thinly sliced 3 TBSP Extra virgin olive oil 2 TBSP Butter 2 Cloves garlic, minced 1 TSP salt 1/2 TSP Black pepper 1 TSP Paprika 1/4 Cup flour (optional for coating) Fresh parsley, chopped (for garnish) Here are the steps to follow: Rinse the chicken livers under cold water, then pat dry with a paper towel. If you like a bit of extra crunch, coat them lightly in flour. In a large skillet, heat a splash of extra virgin olive oil with a teaspoon of butter over medium heat until melted and bubbling. Toss in the onions and let them cook, stirring occasionally, until they’re soft and caramelized—this should take about 10-15 minutes. Stir in the garlic and cook for an extra minute until fragrant. Push the onions to the side of the skillet and add the chicken livers. Sauté until they’re browned on all sides and cooked through, about 5-7 minutes. Season with a pinch of salt, pepper, and a sprinkle of paprika. Stir everything and cook for another 2 minutes to blend the flavors. Finish with a sprinkle of fresh parsley and serve hot. Enjoy! 2. Chicken Liver Salad with Spinach and Avocado If you’re in the mood for a light and fresh meal, this chicken liver salad fits the bill. It’s full of heart-healthy fats and iron, and packed with crisp, fresh vegetables. Simple, nourishing, and beautifully balanced. For this recipe, you’ll need: 1 Lb chicken livers 3 TBSP Extra virgin olive oil 1 TBSP Balsamic vinegar 1 TBSP Dijon mustard 1 TSP Honey Salt and pepper to taste 6 Cups fresh spinach leaves 1 Ripe avocado, sliced 1 Small red onion, thinly sliced 1/2 Cup cherry tomatoes, halved 1/4 Cup chopped walnuts (optional) Here’s how to make it: Rinse the chicken livers under cold water, then pat them dry with paper towels. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chicken livers and cook until they’re browned on all sides and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper. Whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make a zesty dressing. In a large bowl, toss together the spinach, avocado, red onion, cherry tomatoes, and walnuts. Add the warm chicken livers to the salad and drizzle with the dressing. Gently toss everything to combine. Serve immediately and enjoy!  3. Chicken Liver Stir-Fry with Vegetables This nutritious dish brings all the flavors of your favorite Chinese takeout without the excess sodium. It’s quick to prepare and a feast for the eyes—bright, colorful, and packed with nutrients.  All you’ll need is the following ingredients:  1 Lb chicken livers 2 TBSP Soy sauce 1 TBSP Oyster sauce 1 TBSP Rice vinegar 1 TBSP Cornstarch 3 TBSP Extra virgin olive oil 1 Red bell pepper, sliced 1 Yellow bell pepper, sliced 1 Small broccoli head, cut into florets 2 Cloves garlic, minced 1 Inch piece of ginger, minced 2 Green onions, chopped 1/4 TSP red pepper flakes (optional) Cooked brown rice, for serving Once you’ve got the ingredients, just follow these steps:  Rinse the chicken livers under cold water, pat dry with paper towel, then cut into bite-sized pieces. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, 2 tablespoons olive oil, and cornstarch to create an Asian-style marinade. Add the chicken livers and let them marinate for at least 15 minutes to soak up all the flavors. Heat a splash of olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and stir-fry for 1 minute. Toss in the bell peppers and broccoli, and stir-fry for about 5 minutes, or until the vegetables start to soften. Push the veggies to the side and add the marinated chicken livers to the skillet. Cook until they’re browned on all sides and no longer pink in the center–about 5-7 minutes. Mix everything, adding green onions and a sprinkle of red pepper flakes (if you like a bit of heat). Stir-fry for another minute to bring all the flavors together. Serve hot over a bed of cooked brown rice. How Long Should You Cook Chicken Livers? You should cook chicken livers quickly over high heat. Two great ways to cook this organ meat are sauteing and grilling. To saute, cook the chicken livers in a pan with a dash of olive oil for 5-7 minutes. To grill, simply thread the livers onto skewers and grill over medium-high for 4 minutes, turning halfway through. Why Do You Soak Chicken Livers in Milk? Soaking chicken livers in milk can enhance the tenderness of the meat. If you want a melt-in-your-mouth texture, place the chicken livers in a bowl of milk for 45 minutes before cooking.  Which Recipe Will You Try?  Ready to try one or all three of these chicken liver recipes? Seven Sons’ chicken livers come from ethical, pasture-raised chickens, making them a flavorful and nutritious choice. Give them a try today and taste the difference