Beff PT2.pdf
- 2. Beef Nutrition Beef Nutrition 1940’s Steer Steer Today • Beef is leaner than ever before – Resulting from genetic changes and feeding/management practices of producers • There are 29 beef cuts that qualify as lean – <10g fat, <4.5g sat fat, & <95mg cholesterol
- 3. Producer Tools Producer Tools • Many cattle are administered a growth promotant to help them build more muscle and produce a leaner beef product for consumers • Pellets the size of small pencil erasers are placed under the skin behind an animal’s ear that releases tiny amounts of hormones and safely dissolve as the treatment is completed. • Growth promotants are approved by FDA after rigorous scientific tests, similar to those required for human medications.
- 4. Hormones Hormones • Exist naturally in virtually all foods from animals and plants • There is no such thing as “hormone-free” beef • The human body produces hormones in quantities substantially greater than would ever be consumed by eating beef or any other food
- 5. Es trogen Levels in Common Foods Es trogen Levels in Common Foods
- 6. BSE BSE ( ) Bovine Spongiform Encephalopathy ( ) Bovine Spongiform Encephalopathy • Commonly referred to as “mad cow disease” • Degenerative neurological disease caused by misfolded proteins (prions) • Affects cattle older than 30 months of age • Does not spread from animal to animal – Only through feed containing ruminant-derived meat and bone meal (MBM) from BSE-infected cattle (banned in 1997)
- 7. BSE Continued BSE Continued •BSE agent is not found in meat (like steaks, roasts or ground beef) or milk •BSE agent is found in central-nervous-system (CNS) tissue of infected animals (such as brain, spinal cord) •In experimental studies, where large doses of the disease agent are injected into the brains of cattle, the BSE agent has never been found in muscle meat –In naturally infected cattle, exposure to the disease agent is even lower than in the experiments •The USDA mandates removal of all CNS tissue that could potentially carry BSE •USDA and the FDA are taking all necessary steps to protect consumers, animal health and the food supply
- 8. BSE Surveillance BSE Surveillance • USDA's Enhanced BSE Surveillance Program began June 1, 2004 • 787,711 high risk animals have been tested with only two confirmed cases • This is evidence that the safeguards work and prevalence in the U.S. is extremely low • Testing 268,500 animals can detect BSE at 1 in 10 million adult cattle at a 99 percent confidence level
- 9. Conventional Beef Conventional Beef • Majority of beef found in grocery stores • From cattle raised in pasture most of their lives (12-18 months) • Finished on grain-based diet for 120-200 days
- 10. Natural Beef Natural Beef • Most fresh beef found in meat case is natural • Refers to beef that is minimally processed and contains no additives (artificial flavors, colors or preservatives) • Applies to all meat with no ingredient label • Some use the term “natural” for marketing purposes
- 11. • Must meet USDA National Organic Standards – Cattle must be fed 100% organic feed – No hormones to promote growth or antibiotics for any reason – Cattle must have access to pasture • Practically all cattle meet this standard – Beef must be certified through USDA’s Agricultural Marketing Service (AMS) Certified Organic Beef Certified Organic Beef
- 12. Gras s Finis hed Beef Gras s Finis hed Beef • Comes from cattle that have grazed in pasture their entire lives • Tends to grade “Select” (minimal marbling) • Less tender than grain-finished beef • Flavor panel studies show consumers prefer the overall flavor of grain-finished • http://www.ianr.unl.edu/pubs/beef/mp80.pdf • Can contain as much as double the CLA as grain-finished beef • CLA is a PUFA that is believed to have cancer- fighting properties
- 13. Branded Beef Branded Beef • “Breed Specific” – chooses cattle from a specific breed (i.e. Kobe beef from Wagyu cattle raised in Japan – beer-fed, massaged & brushed with sake or Angus) • “Company Specific” – criteria in terms of grade, marbling, size, types of feed and/ or restrictions on pesticides, antibiotics & hormones • “Store Branded” – branded by grocery stores (Safeway “Rancher’s Reserve” fresh beef)
- 14. RESOURCES RESOURCES • Utah Beef Council – www.utahbeef.org • Beef Nutrition Website – www.beefnutrition.org • National Cattlemen’s Beef Association – www.beef.org – www.beeffrompasturetoplate.org