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<\/p>\nWhen it comes to beef, superior marbling, robust flavour and a tender, juicy bite are keys to a good eating experience, but some of today\u2019s consumers want to know more of the story. Increasingly, attributes such as farming practices are of interest.<\/p>\n
Beef\u2019s sustainability story covers everything from environmental factors and ethical treatment of animals to social and economic considerations. With so many variables and generations of dining consumers, anticipating every need is difficult. Much of what people want to know involves label claims and certifications.<\/p>\n
Many beef products are marketed with claims and certifications related to cattle care\u2014humane treatment, raised without antibiotics, raised without added hormones\u2014to name just a few. Not all attributes apply to all cattle, so it\u2019s important to separate the facts from the misunderstandings.<\/p>\n
\u201cNo Antibiotics\u201d is a label claim some consumers look for. It\u2019s valuable for foodservice operators to understand antibiotic use in beef to make informed purchasing decisions and to answer consumers\u2019 questions. Antibiotics are sometimes used to keep cattle healthy, and they can be administered to treat sickness and prevent disease as cattle are raised. Cattle that have been treated with antibiotics that are sold in Canada for meat must undergo a withdrawal period determined by a veterinarian. The withdrawal period is based on the type of antibiotic administered.<\/p>\n
In feedlots where cattle are brought up to weight before harvest, most antibiotics are banned. In Canada, there is an exception for a class of antibiotics used as a feed additive to promote weight gain. On the contrary, a \u201cRaised Without the Use of Antibiotics.\u201d claim means the cattle used for beef have never received antibiotics at any time. Sick animals given antibiotics cannot be sold under this label.<\/p>\n
Some people choose antibiotic-free meat because of concerns that it leads to the development of antibiotic-resistant bacteria. Others believe that animals treated with antibiotics can be housed in closer proximity\u2014an issue for those concerned about humane farming practices.<\/p>\n
Sales of antibiotic-free meat jumped almost 29% annually between 2011-2015, according to Neilson. From 2016-2017 the sales of no-antibiotics meat grew 45%. According to fooddive.com, the retail price for meat without antibiotics is often higher because of greater overhead, more paperwork and expensive audits to prove the label claim.<\/p>\n
All beef contains hormones\u2014they are naturally produced in all plants and animals. Although \u201chormone-free\u201d doesn\u2019t exist, beef can be labeled \u201cRaised Without Added Hormones.\u201d Meat from these animals means the cattle were raised without growth-promoting hormones. They are not given protein, steroid hormones or \u03b2-agonists in their feed, water, by injection or implant. Additionally, a lactating cow will not be administered hormones in any manner that would impact the hormone level of the animal.<\/p>\n
Animals that carry this label tend to be more expensive because it can take a month or longer (in some cases up to a year) for the cattle to reach an acceptable weight for harvest. This means more feeding, care and farm labour. These cattle are likely to be smaller when brought to market, meaning less beef from each animal and more expensive meat.<\/p>\n
By boosting the growth-regulating hormones naturally produced by cattle, it increases feed efficiency, improves protein marbling and speeds up the animal\u2019s growth rate. Because less feed is required and the cattle grow faster, production costs can be lower.<\/p>\n
Consumers cite fears that humans and the environment absorb added hormones from food consumption and production. Although studies have not shown any conclusive evidence about hormone transference from food, some people choose to be cautious. Health Canada has found no evidence that food products from animals treated with hormonal growth promoters pose a human health threat. The issue is continuously under study, and the Canadian Food Inspection Agency monitors hormone residue at packing plants to make sure beef remains below specified limits.<\/p>\n
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To help operators and consumers mindful of sustainable lifestyles and \u201cclean<\/a>\u201d product offerings, third-party organizations offer certifications that address topics such as growing practices and animal welfare. Here are two definitions to know.<\/p>\n While sustainability and transparency remain hot topics, consumers don\u2019t always modify their foodservice purchasing decisions based upon label claims or certifications. When deciding if you should incorporate a sustainability or transparency message into your brand consider the following:<\/p>\n Know what\u2019s behind the label claims you put on your menu. When it comes to beef, superior marbling, robust flavour and a tender, juicy bite are keys to a good eating experience, but some of today\u2019s consumers want to know more of the story. Increasingly, attributes such as farming practices are of interest. Beef\u2019s sustainability […]<\/p>\n","protected":false},"author":19,"featured_media":26873,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"\n\n
Weigh the impact before jumping in<\/h3>\n
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