Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
Farm to fork: Beef labeling project
Certified organic
Certified humane
Put simply, if you see the "USDA Organic" or "Certified Organic" seal on your food, the item must have an ingredients list and the contents should be 95% or more certified organic, meaning free of synthetic additives like pesticides, chemical fertilizers, and dyes, and must not be processed using industrial solvents, irradiation, or genetic engineering, according to the USDA. The remaining 5% may only be foods or processed with additives on an approved list. Photo by Sheri.
Humane Farm Animal Care was established to promote and administer its certification and labeling program, Certified Humane Raised & Handled, for meat, dairy, eggs and poultry raised under its animal care standards in the USA. It is a non-profit organization governed by a Board of Directors and retains a Scientific Committee which includes scientists and veterinarians. The organization is endorsed by the American Society for the Prevention of Cruelty to Animals and the Humane Society of the United States.
American humane certified
Certified Angus
Prime, Choice, Select
Certified Angus Beef brand standards exceed those of USDA Select, Choice, and Prime graded beef. USDA Choice beef offers a broad quality spectrum, encompassing three levels of marbling. The majority of beef graded as Choice does not meet the Certified Angus Beef brand's quality standards for marbling.
USDA grades to tell the quality of the beef you are buying.
Country of Origin Labeling
Terms
Dry aged
Is a requirement signed into American law under Title X of the Farm Security and Rural Investment Act of 2002 (known as the 2002 Farm Bill, codified at 7 U.S.C
Certified Angus
Country of origin labeling
Dry aged
Prime, Choice, Select
This creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat.