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Why it Matters: Making informed purchasing decisions begins with understanding what is being marketed to you.
The numbers are shocking. Upward of 98% of consumers claim to want to be informed about their purchases. From impulsive internet purchases from curated social media posts to what we order for carry-out, we crave to know what we are buying with our dollars and the product's value. When it comes to making decisions about which meat to buy at the grocery store, these choices can be confusing in the sea of options and marketing tools. Let's break down what we see on meat product labels and what they really mean.
The 5 Requirements
The USDA-Food Safety Inspection Service provides certified requirements and guidelines that all packaged meat must exhibit on the packaging label.
1. Product Name -defines what is in the package and uses the USDA-Food Safety Inspection Service (USDA-FSIS) approved definitions
2. Inspection Legend -includes a unique establishment number for federal and state processing facilities
3. Address Line -includes the name and address of the company that prepared the product
4. Net Weight or Quantity -tells you the amount you are purchasing
5. Ingredient Statement -provides the constituents of what the product is made with listed in order of the amount of the ingredient included in the final product
More Words
Any additional information provided on meat packaging is optional. Labels are used by producers to differentiate their products from competing packers and processors. These labels can feel confusing and overwhelming while you're trying to quickly get in and out of the grocery store. Labels are intended to appeal your values as a consumer. You can trust that the meat products you see at the grocery store or meat counter are:
Safe, Nutritious, and come from farmers who Care and are Capable!
Making it Clear
Here are five of the most common label terms found on meat packaging and what they mean to you as the customer!
Implies that the USDA Food Safety and Inspection Service and the Agriculture Marketing Service have officially evaluated a meat product for class, grade, or other quality characteristics. Associated terms must be close to the name of the responsible organization that the product is certified by.
Means that the product has no artificial ingredient or added color and was processed in a way that did not fundamentally alter the product. All products labelled as natural must include a statement that explains the meaning of the term.
"Naturally raised" is different than "Natural." In beef, "Naturally raised" identifies a product where the cattle were raised without added hormones to promote growth or the use of antibiotics to treat, prevent, or control disease.
Pork and Poultry: Hormones are not allowed in raising hogs or poultry. The claim "no hormones added" is not allowed on labels for these products unless it is followed by a statement that says "Federal regulations prohibit the use of hormones."
Beef: Means that sufficient documentation was provided to the Agency by the producer showing that no hormones were used in raising the animals. Cattle raised without the use of hormones requires more resources like land, water, and feed. This practice reduces the sustainability of raising beef cattle and typically results in a more expensive product. Tolerance levels for hormone or growth promoter residue are set by the FDA and tested by USDA FSIS.
"Extensive research shows that supplemental hormones are metabolized quickly and clear an animal's system before entering the food supply. Furthermore, decades of research have looked at the effect of using hormones in livestock production, but none have found any human health impact." -Beef Checkoff Masters of Beef Advocacy
"No antibiotics added" means that sufficient documentation for beef or poultry products was provided by the producer to the Agency that the cattle or poultry were raised without antibiotics.
Antibiotics are expensive and farmers administer them judiciously with guidance from veterinarians. All antibiotics undergo rigorous testing and three levels of approval to determine animal and human safety. Antibiotics are continuously monitored. Antibiotic withdrawal times are followed, tested, and enforced prior to harvest to prevent entry into the food supply.
All products labeled organic must be certified. The standards differ depending on the product:
-Dairy animals used for meet must be raised under organic management from the last third of gestation.
-Poultry must be raised under organic management no later than the second day of life.
-Livestock must be fed products that are 100% organic, but may also be provided with vitamin and mineral supplements.
-Treatment must be provided for animals, but animals treated with prohibited substance may not be sold as organic.
-Ruminants must be on pasture for the whole grazing season, but not less than 120 days, and 30% of their feed must be from pasture.
-All organic poultry and livestock are required to have access to the outdoors year-round.
Organically produced food does not differ in safety or nutrition from conventionally-produced foods. The USDA "makes no claims that organically-produced food is safer or more nutritious than conventionally-produced food." Organic meats are more expensive to produce, resulting in higher cost for consumers with no difference in safety or nutrition.
In Summary
1. Consumers value being informed about their purchases, including the decisions they make when purchasing meat.2. There are five required components of a meat label: Product Name, Inspection Legend with Establishment Number, Address Line, Net Weight or Quantity, and an Ingredient Statement.
3. Any statements or labels outside of the five requirements are additional and optional marketing.
4. The meat products you see at the grocery store or meat counter are Safe, Nutritious, and come from farmers who Care and are Capable!
5. Each label must meet qualifications and verification by USDA FSIS, FDA, and/or the Agriculture Marketing Service.
Learn More
Check out these resources to learn more about consumer values and meat labeling practices!
Written by Taylor Sondgeroth (Midwest Southern) for the consideration of the Animal Agriculture Alliance College Aggies Online Week 3 Blog Challenge. All facts and statistics can be found in the linked resources.
For more Animal Agriculture Advocacy, follow @midwestsouthern on Facebook and Instagram.