Check This Before Buying Beef

Before you buy another package of beef, take a closer look at the label. Where the cattle were raised, how they were fed and what certain claims actually mean can help you choose better-quality beef for your family.

What’s Happening With Imported Beef?

The U.S. government recently expanded the amount of imported lean beef trimmings that can enter under a lower tariff rate for 90 days beginning September 1, 2026. These trimmings may be combined with domestic beef to produce ground beef. The goal is to increase supply and lower prices for consumers. Read the White House announcement here.

Around the same time, China reportedly rejected a 22-ton shipment of beef from Argentina after testing detected chloramphenicol, an antibiotic prohibited for use in food-producing animals.

This does not mean all imported beef is unsafe, and there is no evidence connecting that rejected shipment to the new U.S. import plan. Imported meat must come from countries with inspection systems deemed equivalent to the U.S. system, and shipments are reinspected by USDA’s Food Safety and Inspection Service before entering the country. Learn more about USDA import inspections here.

However, the news is a good reminder that understanding labels and knowing where your food comes from matters.

How to Choose Better Beef

1. Check the Country-of-Origin Label

If you specifically want beef from cattle raised in the United States, look for:

• Product of USA
• Made in the USA
• Born, Raised and Slaughtered in the USA

Under the USDA’s updated rule, “Product of USA” and “Made in the USA” may only appear on meat from animals that were born, raised, slaughtered and processed entirely in the United States. The claim is voluntary, so its absence does not automatically mean the beef is imported. Read the USDA labeling requirements here.

2. Look for USDA Organic

USDA Organic is one of the most meaningful certifications you can find on beef.

Certified organic cattle must receive organic feed and forage. Antibiotics and added hormones are prohibited, and the animals must have access to pasture and living conditions that support their natural behavior.

Organic does not automatically tell you the beef’s country of origin, so check for both certifications if you want organic beef raised entirely in the United States. See the USDA organic livestock standards here.

3. Understand “Grass-Fed” and “Grass-Finished”

• Grass-fed and grass-finished generally means the cattle ate a forage-based diet throughout their lives.
• Grass-fed by itself can sometimes be less specific, so look for additional details or third-party certification.
• Pasture-raised describes where or how the cattle were raised, but it does not necessarily mean they ate grass exclusively or were never given antibiotics.

These claims can offer useful information, but they are not interchangeable with USDA Organic. If these details matter to you, choose labels with third-party certification or purchase from a rancher who can explain the farm’s practices.

4. Check Antibiotic and Hormone Claims

Look for specific language such as:

• Raised Without Antibiotics
• No Antibiotics Ever
• No Added Hormones
• Never Ever 3, which commonly refers to no antibiotics, no added hormones and no animal by-products

Avoid relying on vague terms such as “natural.” On fresh beef, “natural” generally refers to how the meat was processed and does not tell you how the cattle were raised or fed.

5. Know What USDA Grades Actually Mean

USDA Prime, Choice and Select refer mainly to marbling, tenderness and eating quality—not whether the cattle were organic, grass-fed or raised without antibiotics.

• Prime: The most marbling and typically the richest flavor
• Choice: High quality with moderate marbling
• Select: Leaner, with less marbling and potentially less tenderness

For steaks, I usually look for Choice or Prime with visible, evenly distributed marbling. For ground beef, choose the lean-to-fat ratio based on the recipe. An 85/15 blend works well for burgers, while 90/10 or leaner can work well for bowls, tacos and sauces.

6. Inspect the Package

Before adding beef to your cart:

• Choose packaging without tears, leaks or excessive liquid.
• Check the sell-by or use-by date.
• Avoid packages that are swollen or damaged.
• Choose beef that feels cold and place it in your cart near the end of your shopping trip.

Color alone is not always a reliable indicator of freshness because oxygen exposure and packaging methods can change beef’s appearance. An unpleasant odor or slimy texture after opening, however, can indicate spoilage.

My Favorite Option: Buy From a Local Rancher

When possible, my favorite option is purchasing beef directly from a trusted local farmer or rancher.

Ask questions such as:

• Were the cattle born and raised on your farm?
• Were antibiotics or added hormones used?
• What do the cattle eat?
• Where is the beef processed?
• Is the processor USDA-inspected?

Buying a quarter or half cow can provide high-quality beef at a better price per pound. If that is too much meat for your family, consider splitting an order with a neighbor, friend or relative. You will have greater transparency about where your beef came from while supporting a farmer in your community.

The Bottom Line

Imported beef sold in the United States is still subject to federal requirements, so an imported label does not automatically mean the meat is unsafe or low quality.

But if sourcing, farming practices and traceability matter to you, check beyond the front of the package. Look for a clear U.S. origin claim, USDA Organic certification and specific, verified information about how the cattle were raised and fed.

The best label is not always the one with the most buzzwords. It is the one that gives you the clearest and most trustworthy information about where your beef came from.