What is Natural? Beef qualifies as "natural" when it is not artificially flavored, and is minimally processed per the USDA. This does not have anything to do with how the beef cattle were raised, which is a common misconception. Some companies will make up their own wording, like saying "all natural" or call themselves natural cattle producers and then give their own definitions. Just be careful and read the fine print because the USDA definition says something else.
Natural beef programs are largely defined and regulated by the company that owns the brand.
USDA requirements for natural beef are relatively simple – minimum processing, no artificial ingredients and no preservatives.
USDA has no specific restrictions on management practices during the life of the animal.
Organic Black Angus Beef
If the beef is labeled organic, the cattle have never been given antibiotics or hormones for any reason. All organically raised cattle must also have access to the outdoors including pasture, and only be kept inside for specific reasons such as health or safety for short periods of time. It is also important to mention that vacinations are not antibiotics, and are preventative health measures. All in all, when you put the words natural and organic on your beef, you get a higher quality, safer, and healthier beef.
Producers and processing companies must be certified by the USDA, which requires much time, effort and documentation. Production and handling guidelines and restrictions must be followed for products to carry the USDA Organic seal. These increased costs will generally lead to higher prices for Organic Beef.
