Is Angus Beef Hormone Free?
What is natural beef?
The USDA defines natural beef as beef that contains no artificial ingredients and is minimally processed (processed in a way that does not significantly alter the product). Beef producers are required to include a statement explaining what “natural” means on the label.
Varying regulations are part of the reason behind the meat label confusion, as the USDA is more stringent on some claims than others. Some labels, such as “certified organic,” “certified Angus,” or “certified humane,” for example, require third-party verification, meaning an outside organization confirms products meet those standards.
Natural Angus beef is different than grass fed beef. Since natural and grass fed cattle are sometimes raised using similar practices, it’s easy to confuse the two. However, while both types of beef may be pasture-raised, the difference is in what cattle eat throughout their lifecycle.
Since definitions of “natural beef” can vary so widely, you should seek out beef producers that promote a truly natural product— one sourced from cattle raised naturally. Look for natural beef produced to the following standards: No added hormones: no growth hormones are used in the raising of cattle.
Natural Angus beef is also different than certified organic. “Certified organic” applies to both living conditions and what cattle are fed. Beef products must be third-party validated and meet the following requirements to receive the organic certification:
WHAT IS HORMONE-FREE BEEF?
HORMONE-FREE MEAT IS RAISED WITHOUT THE USE OF HORMONES AND STEROIDS. THE SOLE DIFFERENCE BETWEEN ORGANIC AND HORMONE-FREE BEEF IS WHAT THE CATTLE EAT WHEN THEY ARE RAISED. CATTLE GRAZE ON GRASS AS WELL AS A GRAIN BASED FEED. AT BLACK APRON OUR CATTLE ARE GROWN ON SUSTAINABLE CANADIAN LAND HAVING THE FREEDOM TO GRAZE FREELY ON THE PASTURES.
MARBLING SIMPLY REFERS TO THE FAT FOUND IN A SPECIFIC CUT OF MEAT. THE HIGHER QUALITY THE STEAK IS THE MORE MARBLING THE CUT WILL HAVE. LEANER MEAT WILL HAVE VERY LITTLE OR NO MARBLING. THE PERFECT MARBLING IS WHEN THE FAT IS DISPERSED EVENLY AGAINST THE ACTUAL CUT OF MEAT.
THE BUTCHERS FROM BLACK APRON SUGGEST HAVING A BRISKET POINT. THIS SPECIFIC CUT IS EASY TO SERVE MULTIPLE PEOPLE WITH. BRISKET CAN SIMPLY BE MADE BY BRAISING THE MEAT BY BROWNING THE MEAT AND THEN ADDING YOUR AROMATICS SUCH AS ONION AND CELERY AND FINALLY PLACING IT IN THE OVEN FOR A COUPLE OF HOURS.
RAW BEEF STEAK FREEZES BETTER THAN COOKED BEEF DOES SIMPLY DUE TO THE FACT THAT RAW BEEF STILL CONTAINS ALL THE JUICES. RAW BEEF STILL CONTAINS ITS NATURAL MOISTNESS WHICH HELPS MANAGE THE QUALITY OF THE MEAT WHEN IT IS FROZEN.
ANGUS BEEF COMES FROM ANGUS CATTLE. OUR BUTCHERS AT BLACK APRON BELIEVE THAT ANGUS BEEF IS TENDERER, JUICIER AND HAS MORE MARBLING THAN ANY OTHER BREEDS OF CATTLE. THE ANGUS BEEF LABEL STANDARDS WERE CREATED IN 1978 AND HAS SINCE BEEN REGULATED.
What is farming at nature’s pace?
Farming at nature’s pace is a calling for a select few. They appreciate the responsibility they have to treat animals with absolute care and respect. They also treasure the land, water and sky we share and hold dear for future generations.
Cattle eat a vegetarian diet of top-quality grains, forages and essential nutrients. Never given antibiotics. Cattle receive treatment when needed to restore health, but they are no longer eligible to earn the brand’s Natural label. Never given hormones. Cattle growth comes at the rate prescribed by Mother Nature.