Wholesomeness, quality, nutritive value cost convenience and informative labeling are all things to keep in mind when purchasing beef. Today’s beef producers offer a variety of different types of beef that vary in flavor and cost. The differences are based on the way they are raised.

Grain fed beef is the most common. Grain fed cattle spend most of their lives grazing before moving to a feed lot where they are fed a high concentration of grain for four to six months. It is very tender and has substantial marbling.

Grass finished beef spend their entire lives eating grass in pastures. It is difficult to raise large quantities of grass-finished beef in North America where few regions have the growing season to make it possible. The majority of this type of beef that is sold in the US is imported from Australia and New Zealand. It tends to grade ‘select’ therefore it is considered lean. It is often described as having a distinctly different flavor, sometimes described as ‘gamey’. (http://www.wabeef.org/AboutUs/GrassFedBeef.aspx)

Certified organic beef must meet the USDA National organic program standards set by the Organic foods production act (link to our organic page). Organic beef must be raised with 100% organic feed, cannot be given hormones to promote growth or antibiotics. Sick animals cannot be denied antibiotics if they get sick, but they must be removed from the program.

Natural/Branded Beef- By definition all beef is natural. To be able to label beef natural, the beef must be free of artificial coloring, flavoring, chemical preservatives or any other artificial or synthetic ingredient. The label of natural does not relate to the way it is raised or what it is fed. An example of ‘branded ‘beef may be a product labeled “Corn fed” or “free range”

There are several factors to consider when trying deciding what is best for your family in terms of the type of beef you purchase. Regardless of the quality grade of type of beef, there are some cuts that are naturally tenderer than others. Cuts from less used muscles along the back- the rib and loin sections will always be tenderer than those from the more active parts such as the shoulder, flank and leg. In general, the more tender the cut the milder the flavor. The harder a muscle works the more intense the beef flavor is.

How you plan on preparing a dish makes a difference in terms of the cut needed. All beef can be made tender depending on the preparation methods.

• The filet mignon, which is cut from the tenderloin, porterhouse, T-bone, rib eye, and sirloin are generally the most expensive because they are naturally tender and require almost no additional preparation.
• Steaks such as top and bottom round, full-cut round, shoulder, which is the chuck, flank and skirt steaks, will all become tender when they have been marinated. These cuts are very reasonably priced and versatile from a recipe point of view.
• Pot roasts, the brisket, blade roasts, chuck roasts and short ribs need to be cooked slowly; generally braised (cooked with water) in order for them to be tenderized. Taking the time to cook these cuts is worth it, as they have intense beef flavor.

Armed with that information, you will be in for some great meals. Did you know that in addition to providing an extensive selection of the best beef products you can buy, Celebrity Foods also offers nightly audio recipe ideas? True story.

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