Q:
Are cattle still raised in the “traditional” way?
How concerned are beef producers with the health and welfare of their cattle?
How are animals cared for when they get sick?
How popular is organic beef?
What is organic beef?
I’ve seen some beef labeled “natural.” How is it different?
Why are feedlots used in cattle production?
How do beef producers protect the environment?
How much of their lives do cattle spend grazing on pasture?
Does cattle grazing damage the land?
I’ve been seeing different kinds of beef at the store these days. Is grass-finished or organic beef leaner than regular beef?
Is grass-finished beef richer in nutrients like Vitamin E and omega-3 fatty acids than conventionally raised beef?
How are animal antibiotics used by beef producers? Are they used preventatively?
Does using antibiotics in beef production have an effect on human health?
What are growth promoting hormones and why are they used?
Do the growth promotants leave any hormones in the beef?
What is E. coli and what is being done to prevent it from ending up in beef?
Are organically-raised or grass-finished cattle less likely to have E. coli?
Since grass-finished cattle don’t eat protein, is it less likely that they could have “Mad Cow Disease?”