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Labeling Your Grass Fed Beef – Here’s What You Need To Make It Easy

By   /  October 13, 2014  /  1 Comment

Grass Run Farms did the leg work to make it easier for you to put a label on your grass fed beef that helps show its value when compared with conventional beef.

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Click to download the labeling instructions.

What’s on your label? Since January 1, 2012, USDA requires nutrition facts on beef to be available to consumers either as a poster displayed near the meat case, or on the package label. You could use the nutrition information from the USDA’s National Nutrient Database for Standard Reference.  It’s compiled from analysis of conventional beef, with a little bit of data for grass-fed beef.  But that information doesn’t necessarily apply to your grass fed/finished product.

Not to worry – here’s the solution you’re looking for.

Nutrition Fact Sheet Example

Here’s one of the fact sheets made available by Grass Run Farms. Click to see it full size.

Grass Run Farms wanted labels for grass-fed beef to reflect the quality of the product, including the difference in nutritional analysis. With help from a USDA SARE-funded project, they analyzed more than 100 samples of beef to come up with nutritional information to include on the labels for twelve different cuts.

They are sharing the results as fact sheets on the different cuts of meat that were analyzed.  Then, to help you compare the product you’re raising with the beef that was analyzed for this project, they’ve provided a break down of how the animals were raised at each of the three farms.  Check that out here. They’ve also provided step by step instructions for how to us their nutrition panels create your own labels.


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Thanks to Grass Run Farms,now you can show your customers what’s in their burger. Or steak. Or roast. And they can understand more about the nutritional quality of beef raised on grass.

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About the author

Author and editor emeritus

Rachel's interest in sustainable agriculture and grazing has deep roots in the soil. She's been following that passion around the world, working on an ancient Nabatean farm in the Negev, and with farmers in West Africa's Niger. After returning to the US, Rachel received her M.S. and Ph.D. in agronomy and soil science from the University of Maryland. For her doctoral research, Rachel spent 3 years working with Maryland dairy farmers using management intensive grazing. She then began her work with grass farmers, a source of joy and a journey of discovery.

1 Comment

  1. Nancy Glazier says:

    I really don’t agree with all the label claims. Research shows when the beef is cooked there are no differences:


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