AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
This question seems to be different than what you usually get, but I'll try anyway.
Regarding beef that is carried in the mainstream supermarkets, how much of the cow's life is spent in a feedlot versus on pasture?
I think this has a bearing on the health of the animal.
Thanks for your help,
Alan
Answer HI Alan,
This is really outside my area of expertise. However, I will contact a beef specialist at the University of Illinois and see if they have an answer for you.
So check back in a few days and see if an answer has been posted.
Carol
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Follow-up:
Hi Alan,
I contacted Dr. Justin, Sexton, a beef specialist with University of Illinois Extension and here is his reply:
The calf typically spends the first 7 months of life with the cow. They are then weaned and placed either in a backgrounding lot or on pasture for 2 to 4 months or placed directly in the feedlot. Backgrounded cattle may then be placed on pasture for 2 to 4 months and then moved to the feedlot. Pasture cattle are then moved to the feedlot. The feedlot period may range from as short as 100 days to as long as 330 days depending on how big the cattle were when they entered the feedlot. Cattle slaughter ages will range form 13 months on a calf weaned at 60 days of age and placed directly in the feedlot to 20 months of age on cattle weaned later and developed in backgrounding lots, pastures and then feedlot.
Knowing the production method (environment) of cattle once they reach a meat case is impossible unless the meat is branded and tied to a specific production system through a marketing channel. Beef found in Wal-Mart may range from early weaned calves managed their entire lives in central Illinois to cattle born in FL, backgrounded and grazed in MO, and finished in KS.
The health of the animal will vary due to environment, management, transportation, weather, and any number of other factors.
The marketing people in the grass finished beef market promote CLA, Omega 6 to 3 ratios and lower fat product with a gamier taste. I have not seen any data to support the health claims since the levels are not a biologically significant level and the lower overall fat of grass finished beef results in lower amounts of the CLA and associated fats. Grass finished beef will generally be older than grain finished beef due to slower rates of gain.
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I hope this answers your question. If you have further questions, please let me know.
