Friday, April 1, 2011
From the grasses of northeast Oregon to tables across the state
With more beef options in the meat case, it’s hard to know what you’re buying. here’s a breakdown of each label’s definition and where to find the beef.
A USDA certification with strict requirements for certified organic grain or grass, no growth hormones or
antibiotics. Search tilth.org to locate Oregon producers.
This beef comes from animals that consumed only mother’s milk and forage, including grasses and hay, for their entire lives. Available seasonally at farmers markets and direct sales from the ranch.
An indication that the meat was raised without hormones or antibiotics. Naturally raised animals are
pasture-raised and typically spend three to six months in a feedlot on an all-vegetarian (no animal byproduct) ration, called “grain-finished.” Available at Whole Foods and selected supermarkets statewide.