Each month, the LSU AgCenter receives calls about alternative beef production. The push towards alternatively produced beef is nothing new. Research on the viability of Louisiana forage fed beef actually began in the 1970's. The heightened demand of alternatively produced beef is fostered by in large from a public who perceives the product to be healthier and more eco friendly. Thus, more beef producers find themselves investigating the profit potential of organic, natural and forage fed beef. Although alternative beef niches are a $1 billion dollar/year business, organic, natural and forage-fed beef make up roughly 2.5% of the annual domestic beef market.
Organic foods must meet specified production standards. Organic livestock for slaughter must be raised under organic management from the last 1/3 of gestation, or no later than the 2nd day of life for poultry. Producers are required to feed livestock 100% organic agricultural feed products, but may also provide allowed vitamin and mineral supplements. Land used to produce the feed cannot have any applied synthetic substances for a minimum of three years. For instance, if the feed is, in this case pasture, then no synthetic fertilizers may be used. Organically raised animals may not be given hormones to promote growth, synthetic parasitcides or antibiotics for any reason. However, preventive management practices, including the use of vaccines, can be used to keep animals healthy. Producers are prohibited from withholding treatment from a sick or injured animal; however, animals treated with a prohibited medication may not be sold as organic. Organically produced animals must be kept separate from traditionally produced animals. All organically raised animals must have access to the outdoors, including access to pasture for ruminants. Animals may be temporarily confined only for reasons of health, safety, the animal's stage of production, or to protect soil or water quality. With respect to Louisiana, producing organic beef is very difficult because of potential parasite overload and the guidelines for pasture management.
In regards to natural beef, the three primary requirements for labeling of food as "natural" are that the product must be minimally processed, cannot contain any artificial ingredients or color, and cannot contain any preservatives. Minimally processed is generally regarded to be any process which does not fundamentally alter the raw product. These are the traditional processes used to make food edible or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and fermenting, or those physical processes which do not fundamentally alter the raw product and/or which only separate a whole, intact food into component parts, e.g., grinding meat, separating eggs into albumen and yolk, and pressing fruits to produce juices. Production claims may accompany the term natural providing the claims can be process verified. Many of you have seen these claims, no added hormones, no subtheraputic antibiotics, free range, etc. In Louisiana, many producers have taken advantage of the natural beef claim. Our production systems can still be efficient and profitable without the use of hormonal implants and feed-grade antibiotics. It is also important to know that to the author’s knowledge, no scientific data exists stating that natural beef is more healthy than traditionally raised beef.
Louisiana is known for abundant forage and raising forage fed beef seems a logical production practice. The USDA AMS (Agriculture Marketing Service) has proposed standards for a grass (forage) fed marketing claim that will be part of the voluntary standard within the USDA Process Verified Program. The notice and request for comments was published on May 12, 2006. In that notice, forage is defined as any edible herbaceous plant material, other than separated grain, that can be grazed or harvested for feeding. The claim for "grass fed" or "forage fed" applies to ruminant animals whose sole energy/feed source throughout their life span is derived from grass (annual and perennial), forbes (legumes, brassicas), browse, forage, or stockpiled forage. Hay, haylage, baleage, silage, ensilage and post-harvest crop residue without separated grain may also be included in the feeding regime. Consumption of seeds naturally attached to herbage, forage and browse or grain in the immature stage is acceptable. Grass and/or forage must be 99% or higher of the energy source consumed by the animal during its lifetime, with the exception of milk consumed prior to weaning. Very limited supplementation (i.e. less than 1% of the total energy consumed during the animal’s lifetime) due to inadvertent exposure to non-forage feedstuffs or to ensure the animal’s well being at all times during adverse environmental/physical conditions is also permissible. Additionally, routine mineral and vitamin supplementation is allowed. Concerns for forage beef production are the challenge of developing a 12 month supply due to forage growing seasons and of course, adverse weather conditions.
Without question, there are opportunities for beef producers to take advantage of demand for alternatively produced beef. Natural and forage fed beef systems are more likely to be successful relative to organic beef production. The bottom line in these systems will be to create a market for the product and negotiating increased costs of production.
Special thanks to Dr. Ken McMillan, LSU School of Animal Sciences, for contributing the information used in this fact sheet. More information about these systems can be accessed at:
http://www.ams.usda.gov/nop/indexIE.htm
www.fsis.usda.gov