Beef Basics

Is grass fed beef more nutritious than grain fed beef?

All beef provides 14 essential nutrients. Preliminary studies have shown that grass fed beef has elevated levels of Vitamins A and E, Omega 3 fatty acids and conjugated linoleic acid (CLA)^1,2,3. More research is required to determine whether these increased levels are high enough to provide positive health benefits.

¹ Daley, C.A et al. A Literature Review of the Value-Added Nutrients Found in Grass-Fed Beef Products. 2005. Available at: www.csuchico.edu/agr/grassfedbeef/health-benefits.

² Grzeskiewicz, S. et al. Proc Intl Congress Meat Sci. & Technol, 2001. 47:66-67.

³ French, P. et al. J Anim Sci, 2000; 78:2849-2855.

Is organic beef more healthful?

To meet consumer preferences, beef is produced both organically and by conventional methods. Although there are differences in the way organic beef is produced and in the retail price, both organic and conventional beef are of high quality, nutritious and safe.

Organic beef production must meet requirements set out in the National Standard for Organic Agriculture.¹

Research on the healthfulness of organic beef versus conventional beef is limited. There has been an increasing amount of research on the health benefits of an organic diet; however, the majority of this research has focused on organic produce. Due to a number of confounding factors it has been difficult to determine if organic foods do have a higher nutrient value than conventionally produced foods.

Lab tests have not found substantial nutritional differences and blind taste tests found consumers generally cannot tell the difference between organic and conventionally produced foods.^2,3

Both organic and conventional beef are a nutritious part of healthy eating; for consumers, it is a personal choice.

For more on organic beef production download the fact sheet Organic Beef.

¹ National Standard for Organic Agriculture. Canadian General Standards Board Sales Centre Public Works and Government Services Canada, Hull, Quebec, K1A 1G6

² Woese, K. et al. J Sci Food Agric 1997; 74:281-293.

³ FASS. 2003. State of the Science: Organic Meat, Milk And Eggs. pp. 1-2. Federation of Animal Science Societies, Savoy, IL.

Are there antibiotics in beef?

The aim of the beef industry and the government regulatory system in Canada is to provide a safe and wholesome product to consumers. Regulations on veterinary drug use in food animals and drug-residue testing programs ensure that the product in the grocery store is free of residue from antibiotics or synthetic hormones used in livestock.

Residues of antibiotics in beef are extremely rare. In fact, most recent results of the Canadian Food Inspection Agency’s (CFIA) residue testing program show 100% compliance. If residue levels were detected, the meat or meat product would be prohibited from sale.

Surveillance systems in Canada and worldwide have been implemented to identify specific practices that may contribute to antibiotic resistance.

Currently, there is no evidence that use of antibiotics pose any health risk to consumers; however, the Canadian Cattleman’s Association, along with the Canadian Veterinary Medical Association, and the federal government has introduced guidelines to minimize antibiotic use in animals.

Consumers can be assured that beef is a safe and nutritious choice for healthy eating.

For more information on antibiotics and hormones use in cattle farming, download Understanding Use of Antibiotic and Hormonal Substances in Beef Cattle (PDF 212KB). This resource includes two reproducible fact sheets for your clients.

Do hormonal substances given to cattle impact human health?

“Hormonal substances” is a term used to describe sex hormones given to cattle. Health Canada has approved three natural hormones and three synthetically produced hormones for use in cattle in Canada.

Many experts and agencies, including Health Canada, the World Health Organization and the Food and Agriculture Organization of the United Nations, have reviewed the safety of hormone use. At present, there is no evidence linking the use of hormonal substances in cattle to health risk in humans.

Levels of hormones found in foods vary tremendously depending on the food. Although hormones are naturally present in all animals, exposure from consumption of beef is minimal compared to other sources. The greatest level of hormones is from natural daily human production and from use of oral contraceptives.

The Canadian Food Inspection Agency makes sure that beef producers follow the Food and Drug Act and Regulations. They do this by inspecting the meat and testing it for residues. In Canada, the level of synthetic hormones that can be left in beef is zero. A review of the data from this testing program shows a near perfect record, that is, no hormonal residues in the beef.

Having said that, if consumers want to consume beef that has not been given any hormonal substances, they have the choice of purchasing certified organic beef.

Consumers can be assured that beef is a safe and nutritious choice for healthy eating.

Eating Well with Canada’s Food Guide recommends 1-3 servings of Meat & Alternatives daily. How much is a 75 gram serving of beef?

A serving of 75 gram cooked lean beef is about the same size as:

125 mL (1/2 cup)
two lipsticks

Use the lipstick guide – especially with your female clients – it is more accurate than the ‘deck of cards’ reference.

Which fresh beef products have the Nutrition Facts table?

All ground meat, such as ground beef and ground poultry, have the Nutrition Facts table on the package. The size, format and placement of the Nutrition Facts table are directed by Health Canada regulations.

Fresh beef cuts (e.g. steaks, roasts) are not required to have Nutrition Facts tables.

For nutrient information for a specific beef cut, see What’s in Beef?. This online tool allows you to access the Canadian Nutrient File 2007b nutrient data for beef in an interactive way.

From the team of registered dietitians at the