The RootsAt the end of World War II, food production in the United States took a turn away from natural growing methods and began to rely on chemicals to improve production yields. While this was initially viewed as a positive move, the long-term effects on the land began to take their toll. Among the most troublesome were topsoil depletion, groundwater contamination, and the end of many family farms. During the 1960s, people began to recognize the harmful effects from the nation’s industrialized agriculture policy, and decided to return to what they viewed to be a more healthy way of growing food. Now, after more than 30 years, the organic movement has grown from a fringe group often criticized for their zealousness to become a niche in the mainstream marketplace.Organic BeefAccording to the USDA National Organic Program (NOP) Standards rules passed on October 22, 2002, certified organic beef must come from a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, and feed. Further, to be certified as organic, all cattle should meet the following criteria:Born and raised on certified organic pastureNever receive antibioticsNever receive growth-promoting hormonesAre fed only certified organic grains and grassesMust have unrestricted outdoor accessMust receive humane treatmentOrganic vs. NaturalWith the arrival of the Organic label, many people wrongly assumed that the terms “organic” and “natural” were interchangeable, failing to understand the strict regulations required to raise certified organic beef. The USDA defines “natural” beef as all meats raised for human consumption without additives and minimally processed. Natural Beef producers may choose not to use antibiotics or growth-promoting hormones, but there is no third-party verification system required by the USDA. Beef from huge factory feed lots can be labeled natural, according to the USDA’s definition.Certified organic beef is more than a promise not to use antibiotics or growth-promoting hormones. It is a well thought out and verifiable system for beef production much closer to the successful methods used by the early pioneers of the beef industry. The goal is to improve the land and the lives of the animals raised for food by rejecting man-made chemicals offering cost-saving shortcuts at the expense of the environment and the health of the people who enjoy eating beef. Confined living conditions, common among conventional growers, are forbidden.Grass-fed or Grain finished?As organic cattle approach market weight, there are two feeding methods that producers most commonly use to deliver beef products to their customers: