Everything you would like to know about organic beef!

Everything you would like to know about organic beef!

Organic cattle farming has a centuries-old tradition. Safe, certified beef production is currently possible in the EU due to applied modern technologies. The control system covers all stages of beef production, from cattle raising and slaughtering to the storing, processing and transporting of food.1 Organic farming provides high-quality beef and its taste gains consumers’ acceptance. Learn why organic beef from the EU is worth eating!

Global trends in beef production and consumption

Since 2000, the global meat supply has shown a steady growing trend; the production increased by as much as 50% over the 20-year period.2 How do the production and consumption of beef relate to these trends? Between 2000 and 2016, the global beef production and consumption grew at a rate of 1.1% and 0.5% (on average) per year, respectively.3 It is not surprising as beef is really tasty and its processing does not reduce the culinary values of this kind of meat.4

Beef is one of the most highly rated types of meat considering nutritional values.5 The research on meat of slaughtered animals from organic farms, presented by P. Wójcik and J. Walczak in a bulletin of the National Research Institute of Animal Production, confirms its numerous benefits, including a high content of easily digestible protein, a low energy value and a small fraction of fats.6 Beef for consumption contains 18% to 23% of protein while the fraction of carbohydrates and minerals is about 1%. Moreover, beef contains more iron that is absorbed by humans than carcasses of other animals for slaughter.7

Culinary application of beef

If you have ever cookedbeef dishes, you must have noticed its numerous culinary applications:

•          The neck is quite fatty so it isexcellent meat for boiling, stewing and cooking meatballs.

•          The chuck may be used forroasting, stewing, cooking goulash or grilling.

•          The rib (divided into shortribs, prime rib and rib eye) is tender and juicy so it is used for cooking steaks,rump steaks and fillets.

•          The short loin is excellent forroasting.

•          The tenderloin is considered thetastiest part of carcass; it is perfect for preparing steak tartare, carpaccioor quick roast.

•          The top round is intended forroasting and cooking steak rolls.

•          The brisket is used in varioussoups.

•          The shank is suitable for stewingand cooking steak rolls.

Organic farming and industrial production

Production of organic food is currently one of the EU’s priorities and it is controlled by independent certifying organizations. Organic beef means that high quality production methods have been guaranteed on farms located in areas of clean soil, air and water.8 Moreover, beef from the EU’s organic farms is superior in terms of its sensory properties (appearance, flavor) to meat provided using conventional methods of meat production.9 The high nutritional value and quality of meat are beneficially influenced by chemical-free feeding stuff and environmental factors such as natural farming conditions.10

We all find it vital to provide our bodies with necessary nutrients and energy components, while eliminating chemical substances. Beef from the EU’s certified farms is safe and extremely tasty. High nutritional and dietary values as well as lots of culinary applications of organic beef make it worth eating!


  1. D. Komorowska, Rozwój produkcji i rynku żywności ekologicznej, Roczniki Naukowe, Stowarzyszenie Ekonomistów Rolnictwa i Agrobiznesu, 2009, XI, 3, s. 185–186.
  2. GUS, Produkcja i handel zagraniczny produktami rolnymi w 2019 r., Warszawa 2020, s. 23
  3. S. Stańko, A. Mikuła, Tendencje na rynku mięsa wołowego na świecie i w Polsce w latach 2000-2016, Zeszyty Naukowe SGGW w Warszawie, 2017, tom 17, s. 236
  4. T. Kołczak, Jakość wołowiny, Żywność. Nauka. Technologia. Jakość nr 1 (56), Kraków 2008, s. 5-6
  5. M. Zymon, Walory odżywcze i smakowe wołowiny oraz możliwości ich kształtowania, Wiadomości Zootechniczne, Instytut Zootechniki Państwowy Instytut badawczy, 2012, s. 94, 96-97
  6. P. Wójcik, J. Walczak, Charakterystyka uboju mięsa wołowego pochodzącego z gospodarstw ekologicznych, Wiadomości Zootechniczne, R. LII (2014), s. 71-72
  7. T. Kołczak, op.cit, s. 6
  8. W. Łukasiński, Zarządzanie jakością produktu ekologicznego, Żywność. Nauka. Technologia. Jakość, Zeszyt nr 1 (56), Kraków 2008, s. 146
  9. E. Rembiałkowska, K. Wiśniewska, Jakość mięsa z produkcji ekologicznej, Medycyna Wet. Nr 66 (3), Warszawa 2010, s. 189
  10. M. Zymon, op.cit, s. 94

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