Compare meat cuts & sausages

Research · Meat cuts & sausages

What our research found about meat cuts & sausages

For fresh beef, lamb and bison, the label claims matter more than the ingredient list, which is simply the meat. “Grass-fed” and “grass-finished” are described by USDA’s Food Safety and Inspection Service as claims the producer must substantiate, and third-party programs such as the American Grassfed Association publish stricter rules. “Natural” on meat means minimally processed with no artificial ingredients, not how the animal was raised. USDA grades (Prime, Choice, Select) describe marbling and tenderness, not feeding.

Prepared sausages, burgers and seasoned cuts add ingredients, so those labels deserve a read. Because most fresh meat ships frozen and is priced by the pound, compare price per pound of the specific cut and confirm the farm’s practices on the producer’s own page.

Products

384 brands

Full labels recorded

1026% of the shelf

Maker says organic

0maker’s claim

List an added sweetener

0of 10 labels

List a seed oil

0of 10 labels

Typical label length

6ingredients (median)

Counts use complete, current ingredient labels only. Records without a published label stay unknown and are never counted as clean.

What to compare

• Feeding claims. Grass-fed, grass-finished and pasture-raised are producer claims unless a certifier is named.
• Grade and cut. USDA grades describe marbling; the cut determines cooking method.
• Added ingredients. Sausages and seasoned items list spices, sugar and preservatives.
• Price per pound. Compare the specific cut and trimmed weight.

References

1. Meat and poultry labeling terms USDA Food Safety and Inspection Service
2. AGA grass-fed standards American Grassfed Association
3. Beef grades and standards USDA Agricultural Marketing Service
4. Certified Humane animal-care standards Certified Humane