Although it's easy to speculate about potential side effects and benefits of organic meat, it's important to remember that as of early 2011, no conclusive scientific research proves that conventional meat is unsafe or that organic meat has beneficial side effects. However, a comparison of nutrition facts does reveal that organic beef may indeed provide greater health benefits.
Less Pesticide Exposure
Eating organic beef and other organic meats will undoubtedly subject you and your family to lower levels of pesticide exposure than will conventional meats. According to the U.S. Department of Agriculture, organic beef comes from cows that have not been given any antibiotics or growth hormones, and no pesticides or synthetic chemicals can be used on the animals' pastureland. In contrast, most conventional beef comes from cows that were treated with hormones, and the meat may contain trace amounts of pesticides.
Sustainable Impact
One side effect of organic beef production is better environmental practices. Most organic beef comes from grass-fed cows, which have more room to roam. Although that means the organic process can require more land, the USDA reports that organic farming "enhances biodiversity" and "restores, maintains, and enhances ecological harmony." In short, organic practices have a gentler impact upon farmland and use fewer resources and less energy.
Better Nutrition
According to AmericanGrassFedBeef.com, organic beef that comes from grass-fed cows is significantly lower in fat than conventional beef that comes from grain-fed cows. Nutritional values reflect that claim. A 3-oz. serving of conventional beef sirloin contains about 190 calories, 13.5 g fat, 55 mg cholesterol and 16 g protein. However, a 3-oz. serving of organic, grass-fed beef sirloin has just 130 calories, 4.5 g fat, 45 mg cholesterol and 23 g protein. As the U.S. Food and Drug Administration recommends limiting the total amounts of fat and cholesterol you eat every day, you could enjoy improved health and nutrition if you choose organic beef over conventional, particularly if it comes from grass-fed cows.
Illness Risk
Even though the purported benefits of organic beef are many, all meat carries a risk of foodborne illness or contamination by harmful bacteria, regardless of how it is produced and processed, and no evidence shows that organic beef might pose a lower risk than conventional. You could get sick if you don't fully cook organic beef, store it correctly or follow food safety practices in preparation.
References
- USDA: What is Organic Production?; Mary V. Gold; June 2007
- American Grass Fed Beef; The Health Benefits of Grass Farming; Jo Johnson; March 2011
- LIVESTRONG.com MyPlate: Wegmans Organic Beef Strip Steak (Grass Fed)
- LIVESTRONG.com MyPlate: Beef Sirloin Strip Steak
- FDA: How to Understand and Use the Nutrition Facts Label; March 2011
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