By USDA's definition, natural beef is minimally processed with no additives. Unlike certified organic products, there is no uniform government certification for "natural" production practices Many companies have created their own "natural" production guidelines. Common production claims are "Raised Without Hormones", "Raised Without Anitbiotics".
Fisher's Market Premium Natural Meats prides itself on providing you with fresh, natural meats and products. Our beef is raised without antibiotics, growth hormones and is finished on corn, then dry aged 14 days. Our beef is high choice quality grade or higher.
Glossary of Terms
(Cool) - Country of Origin Labeling (COOL) is an initiative requiring labeling of beef, pork, lamb, fish, and peanuts according to the country in which the commodity was born, raised and harvested. COOL is mandatory for the above commodities sold at the retail level effective September 30, 2008.
Grades: A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on degree of marbling and degree of maturity.
Prime - Image of Prime Label is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).
High Choice & Low Choice - Image of Choice Label is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.
Select - Image of Select Label is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
Standard - are frequently sold as ungraded or as "store brand" meat.
Organic produce is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. According to the USDA, organic produce is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation. Organic produce has been regulated by the USDA's National Organic Program NOP since October 2002. In order to display the approved USDA organic seal, produce must contain at least 95% organically produced ingredients.
Sushi Grade - fish that is suitable for eating raw must be frozen for seven days at negative 4 degrees Fahrenheit, or flash frozen for 15 hours at negative 31 degrees.
