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Beef from feedlots can be labeled natural, according to the USDA’s definition. The U.S. Department of Agriculture allows any fresh meat to be described as "natural" if it includes no artificial flavoring, coloring, preservative or any other artificial ingredient. Minimally processed products, such as ground meat, also count as "natural."
A 2020 study on marketing processed organic foods shows that, after much growth in the fresh organic foods sector, consumers have started to buy processed organic foods, which they sometime perceive to be just as healthy or even healthier than the non-organic version – depending on the marketing message. [94]
If a meat processor wants to describe beef as “grass fed,” it can apply that term only to meat coming from cows that were fed exclusively grass after they were weaned, the FSIS explained ...
Processed culinary ingredients are used to enhance unprocessed or minimally processed foods. Think salt, sugar, oil, vinegar and honey. Think salt, sugar, oil, vinegar and honey.
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The term "natural" is applied to many foods, but does not have a consistent meaning. FSIS is a subsection of the United States Department of Agriculture (USDA), which is tasked with the responsibility of "ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged."
It restricts the use of the term "organic" to certified organic producers (excepting growers selling under $5,000 a year, who must still comply and submit to a records audit if requested, but do not have to formally apply). Certification is handled by state, non-profit and private agencies that have been approved by the USDA [citation needed]
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