100% All Natural: (Minimally Processed & No Artificial Ingredients).
100% American Grassfed®: The label’s standards require that the animal’s diet was composed entirely of grass and forage, with the exception of milk prior to weaning. Grain in the diet is prohibited, and so are animal by-products. The administration of antibiotics and growth hormones is also prohibited.
Animals must have continuous access to pasture, and raising animals in confined animal feeding operations (CAFOs) is prohibited.
The standards include requirements for sustainable pasture and land management, such as ensuring that stocking rates are appropriate to the soil, climate and geography of the farm/ranch.
Standards prohibit the intentional feeding of genetically modified organisms (GMOs) to certified animals.
While there are no detailed standards for humane treatment during handling, transport and slaughter, the standards do require that all livestock production methods and management must promote animal health 100% Forage & Grass Except Milk Prior to Weaning, All Livestock Management & Production Methods Must Promote Animal Health & Welfare, Continuous Pasture Access & No Confined Animal Feeding Operations, No Animal By Products & Grain Diet, No Antibiotics & Growth Hormones, Non-GMO Feeding, Prohibited Use of Electric Prods Except for E and welfare and prohibit the use of electric prods except for emergency use. (GreenerChoices.org ©)
(100% Forage & Grass Except Milk Prior to Weaning, All Livestock Management & Production Methods Must Promote Animal Health & Welfare, Continuous Pasture Access & No Confined Animal Feeding Operations, No Animal By Products & Grain Diet, No Antibiotics & Growth Hormones, Non-GMO Feeding, Prohibited Use of Electric Prods Except for Emergency Use, Sustainable Land & Pasture Management).
100% Grass Fed: (Lower Fat %, Pasture Raised).
100% USDA Certified Organic: (Fertilizer: Chemical & Pesticide Free, Finishing Exempt, No Antibiotics or Hormones, Non GMO Environmental & Sustainability Benefits, Open Pasture Fed & Raised, Vegetarian Fed).
100% Vegetarian Fed: (No Animal By Products).
21 Day Dry Aged Beef: (Most Preferred Method of Aging for Beef for Highest Value & Best Flavor Compared to other Aging Periods).
American Heart Association (AHA) Heart Check Certified®: When you spot the American Heart Association’s Heart-Check mark, you’ll instantly know the food has been certified to meet our nutrition requirements. It’s a good first step in creating an overall sensible eating plan. (Heart.org ©)
(Food Certified to Meet Their Nutrition Requirements).
Beef Cattle Primal Cuts:
Brisket & Shank:
Beef Brisket; Brisket Flat; Brisket Point; Shank Cross Cut.
Chuck Arm Roast; Chuck Eye Roast; Chuck Eye Steak; Chuck Roast; Chuck Short Ribs; Country Style Chuck Ribs; Cross Rib Roast (English Roast); Denver Cut (Underblade Steak); Flat Iron; Mock Tender Roast; Mock Tender Steak; Petite Chuck Tender Roast; Shoulder Center Steak (Ranch Steak); Shoulder Clod Roast; Shoulder Tender Medallions; Sierra Cut; Top Blade Steak.
Flank Steak; Flap Steak.
Loin (Short Loin):
Filet Mignon Tenderloin Steak; Filet of Strip; Hanger Steak (Hanging Tender); Porterhouse Steak;
T- Bone Steak; Tenderloin Roast; Strip Roast, Boneless New York Strip); Strip Steak, Boneless (New York Strip); Strip Steak, Bone In (Kansas City Steak, Shell Steak).
Ball Tip Roast; Ball Tip Steak; Bottom Sirloin Flap Steak; Center Cut Sirloin Steak; Coulette Steak; Filet of Sirloin; Sirloin Steak; Tri-Tip Roast; Tri-Tip Steak.
Beef Kabobs; Cubed Steak; Fajita Steak; Ground Beef (Patties); Stew Beef; Stir-Fry Beef.
Short Ribs; Skirt Steak.
Back Ribs; Chef Cut Ribeye; Cowboy Steak; Filet of Rib; Prime Rib (Ribeye Roast); Rib Satay; Rib Steak; Ribeye Roast; Ribeye Steak- Bone In; Ribeye Steak- Boneless- (Delmonico); Short Ribs.
Bottom Round (London Broil); Bottom Round Roast; Bottom Round Steak; Butterfly Top Round Steak; Eye of Round Roast; Eye of Round Steak; Round Petite Tender Steak; Rump Roast; Sirloin Tip Center Roast; Sirloin Tip Center Steak; Sirloin Tip Roast; Sirloin Tip Side Steak; Top Round (London Broil); Top Round Roast; Top Round Steak.
Butcher Tied: Roasts are tied for two reasons: 1) to keep the roast in an aesthetically pleasing round shape; and 2) to hold stuffing inside of the roast. (Dish.AllRecipes.com ©)
(Roasts & Some Steaks are Tied for 2 Reasons: Steps# 1 & # 2: Keep the Meat in an Aesthetically Pleasing Round Shape) & (Hold the Stuffing Inside the Meat).
Certified Humane Raised & Handled®: Animals raised on farms that met the farm animal welfare standards of Humane Farm Animal Care, an organization that says it is dedicated to “improving the lives of farm animals in food production from birth to slaughter,” and that it does so by “driving consumer demand for kinder and more responsible farm animal practices.” (GreenerChoices.org ©)
(Farm Raised Animals Met Farm Animal Welfare Standards).
Certified Organic: Certified organic beef must meet USDA’s National Organic Program standards. Organically-raised cattle must be fed 100 percent organic feed, and they may not be given hormones to promote growth or antibiotics for any reason. Certified organic beef can be corn-fed or grass finished. USDA states organically produced food is no safer or more nutritious than conventionally produced foods. Organic food differs only in the way it is grown, not how it’s handled and processed. Like many organic products, organic beef is more expensive to produce, which results in higher prices than other beef choices in the meat case.
(National Corn Growers Association: (NCGA ©)).
Chicken Primal Cuts:
Drumette; Whole Wing.
Filet Tenderloin; Tenders.
Corn-fed (Conventional): Corn-fed, also known as conventional or grain-fed, is the most widely produced kind of beef in the U.S. This is the product most consumers see in the meat case at the supermarket. Conventional beef assures a consistent, year-round supply of high quality beef with the tenderness and flavor most consumers prefer. Corn-fed beef cattle spend most of their lives in range or pasture conditions eating grass. At 12 to 18 months of age, conventional cattle are moved to a feedlot and are usually separated into groups of 100 animals and live in pens that allow about 125 to 250 square feet of room per animal. Cattle usually spend four to six months in a feedlot, during which they are fed a scientifically formulated ration of corn and/or silage, hay and distillers grains. (National Corn Growers Association: (NCGA ©)).
(Conventional or Grain-Fed: Most Widely Produced & Most Common in Supermarkets)Cured: Most Companies cure their meats with celery juice or powder because celery contains natural nitrites. This is a bonus for the healthy eater. Because nitrites are not added, the meats are considered by the USDA to be uncured. (LeguriaFoods.com ©). Nitrates & Nitrites are Added to the Meat to Prevent Spoilage & Longer Shelf Life.
(Process Utilizing Celery Juice or Powder to Prevent Spoilage While other Methods use Salt).
Denuded/ Hand Trimmed/ Peeled/ Zabiha: The trimmed version has the fat and silver skin from the cow’s sides largely removed and is smoothly cut with the side medallion taken out. The trimmed version is more expensive since it has less fat and waste than untrimmed. The trimmed version is my favorite since it doesn’t require any special preparation. (Delishably.com ©).
(The Fat & Silver Skin are Removed while being a More Expensive Cut since having Less Fat & Waste than Untrimmed).
Dry Aged (Beef): Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. (Wikipedia ©)
(After Cattle is Slaughtered & Cleaned, Hung on a Rack as Full or Half Carcass for Several Weeks While Moisture Evaporates)
Finished Before Slaughtered (Beef): Grass-finished beef (sometimes marketed as grass-fed beef) comes from cattle that have been raised on a forage diet their entire lives. While most cattle spend the majority of their lives in pastures eating grass before moving to a feedlot for grain-finishing, grass-finished beef cattle remain on a pasture and forage diet. (Beef Checkoff Fact Sheet ®)
(Remain on Pasture & Forage Diet).
Paillards (Cutlets/ Flattened): An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly. Today the term more commonly used to describe this thin cut is cutlet. Paillards are made from boneless slices of chicken, turkey, veal, beef, and pork. The thin slices are generally cut from larger pieces of meat but supermarkets now have a variety of thinly sliced meats that can be used for Paillards, eliminating the need to cut the thin slice before pounding.
Each type of meat has different cuts that are used for making cutlets / paillards. Chicken and turkey cutlets are made from the breast meat, veal cutlets are generally slices of meat from the leg or shoulder, beef cutlets can be slices from the tenderloin, round or sirloin, and pork cutlets are generally slices of meat from the loin or the leg. (RecipeTips.com ©).
(Words used to Describe Cuts of Meat, Whether Thinly Sliced or Lightly Pounded to Produce Flattened Cuts, Which are Grilled or Sauteed Very Quickly).
Free Range (Beef): The labeling claim means that the animals were given free access to the outdoors for a minimum of 120 days per year. There is no space requirements, and no requirements for the condition of the outdoor space. The claim does not mean that the animals only grazed on range. (GreenerChoices.org ©)
(120+ Days Per Year Outdoor Access- FSIS Verified- Producers Demonstrate/ Imply Outdoor Access Given- & No Requirements for Condition/ Space).
Free Range (Chicken & Eggs): The claim implies that the chickens ranged freely outdoors. However, producers can make the claim as long as the birds are given access to an outdoor area, but there are no requirements for the size or condition of the outdoor area, how accessible to the outdoor area is to the birds, how often and for how long each day the birds have to be given access to the outdoors. Chicken and eggs labeled “free range” therefore do not necessarily come from birds that range freely outdoors. (GreenerChoices.org ©)
(Producers Demonstrate/ Imply Outdoor Access Given).
Global Animal Partnership®: Beef Cattle: Steps# 1- 5+:
Step# 5+ : Entire Life on Farm: (Prohibits Transport to Slaughter).
Step# 5: Animal Centered: (Physical Alterations Prohibited).
Step# 4: Pasture Centered: (Pasture System with Some Grain Fed & others 100% Grass Fed).
Step# 3: No Step Rating since Pasture Raised is Understood).
Step# 2: Enriched Environment: (Shade Structures & Scratching Posts).
Step# 1: No Crowding: (Mounds in Pens Provide Cattle Dry Spot to Lie).
Gluten Free: The FDA defines “gluten-free” foods as those containing less than 20 parts per million (ppm) of gluten. (VeryWellFit.com ©)
(FDA Defines as Foods Containing Less Than 20 Parts Per Million (ppm) of Gluten).
Gluten Free Certified®: In theory, the three organizations in the U.S. that certify products gluten-free allow far less trace gluten in certified products — half or one-quarter as much trace gluten as the FDA allows. The FDA allows less than 20 parts per million of gluten in “gluten-free”-labeled foods while certifying organizations require less than 10 ppm or even 5 ppm, depending on the organization.
The certifying organizations also require manufacturers to take steps intended to ensure that the raw ingredients they use to make their products are sourced carefully to avoid gluten cross-contamination, and they help manufacturers follow best practices to avoid cross-contamination in facilities that also process gluten products. (VeryWellFit.com ®)
Grass-fed: Consumers typically don’t know that all cattle spend the majority of their lives eating grass in pastures. Calves start grazing at a young age and are kept on pasture after they are weaned until 12-18 months of age. Then, they are taken to a feedlot or are kept on grass to become “grass finished”. In North America it’s difficult to produce grass-fed beef in large due to limited growing seasons. That’s why most grass-finished beef is imported from Australia and New Zealand where grass grows all year. (National Corn Growers Association: (NCGA ©)).
Grass-finished: Also called free-range, grass-finished cattle eat only a grass and forage-based diet throughout their whole lifespan. Grass-finished beef is often described as having a distinct taste and may require different preparation methods, including marinades and shorter cooking times. (National Corn Growers Association: (NCGA ©)).
Halal: In Sunni Islam, animals slaughtered by Christians or Jews is halal only if the slaughter is carried out by jugular slice, it is mentioned before slaughter that the purpose is of permissible consumption, the slaughter is carried out following the name of the God (indicating that you are grateful for God’s blessings), and the meat is not explicitly prohibited, like pork. The requirement to invoke God’s name is a must. In other words, the word ?a??m refers to dhab??ah meat; i.e., the meat prepared after the slaughter of an animal by cutting the throat (i.e., the jugular vein, the carotid arteries, and the trachea) and during slaughter God’s name is invoked (Ibn ?Abb?s, Muj?hid, ?Ikrimah?—?all quoted by ?abar?, Ibn Kath?r).
Lamb Primal Cuts:
Chop; Leg; Loin Chop; Neck; Neck Filet; Rack; Rump; Shank; Shoulder.
Natural: The definition of “natural” beef can confuse some consumers. According to the United States Department of Agriculture (USDA), natural means that a product is minimally processed and contains no additives. By this definition, most beef in the meat case is natural. Many companies are raising beef under “natural” production practices. Common “natural” production claims include, “raised without hormones,” “raised without antibiotics,” “free range” and “vegetarian fed.” Since the definition of “natural” production practices can vary, it is important for consumers to read labels carefully to understand what a particular company means when it says “natural.”
(National Corn Growers Association: (NCGA ©)).
No Fillers: Without Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. (Wikipedia.com ©)
(No Pink Slime (Lean Finely Textured Beef (LFTB)- Finely Textured Beef- & Boneless Lean Beef Trimmings (BLBT)).
Non-GMO: For meat and poultry, the U.S. Department of Agriculture requires that companies meet a common standard when claiming to be “Non-GMO” but requires no on-farm inspection or annual paperwork audit. (GreenerChoices.org ©) (No Diet Containing Genetically Engineered Crops).
Pork Primal Cuts:
Bacon; Pancetta; Pork Belly.
Blade End; Chops; Center Loin; Sirloin; Tenderloin.
Boston Butt; Boston Picnic.
Tenderized: Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to “pound out” dishes such as chicken-fried steak, palomilla, and schnitzel, to make them wider and thinner. (Wikipedia ©).
(Allows the Meat to be Easily Chewn & Digested. Meat is Pounded Out to be Wider & Thinner).
Uncured: (No Nitrates & No Nitrites).
Untrimmed: (Generous Marbling Remains Attached to Meat Cut for Flavor Abundance Yet Labor Intensive for Customer).
USDA Beef Grades:
PRIME:. (Superior Quality) & (18 – 24 Month Beef Cattle) & (Abundantly Flavorful, Better Tasting, Buttery Richness, Dry Heat (Grilling/ Roasting) Preferred, Higher Fat %, Incredibly Tender & Juicy, Slightly Marbled, Young Well Fed Beef),
Certified Black Angus Beef®:. (Younger Than 30 Months Beef Cattle) & (Corn- Grass- & Wheat Blend Fed, Especially Flavorful, Finely Marbled, Juiciness, Tenderness),
Choice: (18 – 30 Months Beef Cattle) & (Modest Marbling, Very Flavorful- Juicy- & Tender),
Select: (Younger Than 30 Months Beef Cattle) & (Fairly Tender, Less Flavorful & Juiciness, Much Leaner, Slightly Marbled)
Standard+:. (Younger Than 42 Months Beef Cattle) & (Much Less Flavorful- Juiciness- Leaner- & Tenderness, Trace Marbling)
Commercial: (Very Much Less Flavorful- Juiciness- & Tenderness),
Veal Primal Cuts:
Breast; Ground Veal (Coarse or Fine).
Clod; Front Quarter; Ground Veal (Coarse or Fine); Seasoned Roast; Shoulder; Shoulder Chops; Shoulder Roast; Stew Meat.
Foreshank (Osso Bucco).
Osso Bucco, Sliced.
BHS (Bottom Hip, Sirloin, & Knuckle); Leg.
Butt Tender; Butt Tender- Silverskin Removed; Kansas City Strip Steak- Bone In; Loin Tender; Porterhouse Chops; Short Loin- Blockready; Short Loin- Trimmed; Strip Loin- Bone In; Strip Loin Steaks; T-Bone Loin Chops; Tenderloin Medallions; Tenderloin- Whole;
Wet-Aged Beef: Is beef that has typically been aged in a vacuum-sealed bag to retain its moisture.(Wikipedia ©)
(Typically Aged in Vacuum Sealed Bag to Retain Moisture).