THE FACTS ABOUT BSE (Mad Cow Disease)
- What is BSE (Bovine Spongiform Encephalopathy)?
BSE, which occurs in adult cattle, over 30 months of age, is one of a group of brain wasting diseases known as Transmissible Spongiform Encephalopathy’s (TSEs). It was first identified in Britain in 1986. The disease has an incubation period of 3-5 years. Brain cells develop holes resulting in the loss of control of limbs, trembling, wide-eyed staring, swaying of the head and erratic behavior including charging, hence the term ‘mad cow disease’.
- What other TSEs are there?
Other TSEs include chronic wasting disease(CWD) that occurs in deer and elk, this was first noted in captive deer at a research facility in Colorado in the early 1970’s, some of these animals were released back into the wild resulting in the spread of the disease into other states thru wild herds. Another TSE is scarpie which has been known for about 250 years to occur in sheep and goats.
- Where did BSE originate?
There are several theories as to the origin of BSE. A common one is that Scrapie jumped the species barrier through feeding meat and bone meal that had been produced from sheep infected with Scrapie. The disease was then spread, through the UK cattle population, by feeding cattle with meat and bone meal made from infected ruminant sources, including meal made from cattle infected with BSE. The other lesser theory of the origin of BSE is that it arose spontaneously in cattle, much as sporadic Creutzfeldt-Jakob disease is believed to arise in humans.
- How does BSE affect Humans?
There have been no reported cases of BSE infecting humans in the US. The 130 people who contracted the disease in the UK did so be consuming brain tissue or spinal column from infected animals. There has been no human infection from off the bone meat. As stated earlier the incubation period for BSE is 3-5 years, 80% of the cattle processed in the US is under 24 months of age.
- How can I be sure the meat I consume is BSE free
The use of animal protein based feed to cattle has been banned in the US since 1998; however it is still permitted as a feed to pigs and poultry. Until there is a complete ban on the use of animal protein based feeds there is still a risk. The best way to exclude the risk is to buy meat that is strictly grass fed with no supplemental feed used. New Zealand’s grass fed, pasture based farming systems ensures there is no likelihood of BSE entering the cattle population, simply because cattle are not fed formulated rations as are used in feed lots. New Zealand’s cattle are continuously raised on lush green pasture and have never seen a feed lot.
Commonly used labels
Conventional
Natural
Free Range
Grass Fed
- CONVENTIONAL
Typically available in supermarkets and most restaurants. Conventional beef are fed grain or corn in feed lots to produce a higher fat content. No restrictions on the use of hormones or antibiotics. In fact most of these cattle, because of the stresses involved in the feedlot environment and the inability of the cattle to completely digest the grain/corn diet are routinely fed antibiotics.
- NATURAL
This is probably the most meaningless label out there. Does not specify feeding method, or does it preclude the use of hormones or antibiotics. According to USDA labeling standards the product must not contain any artificial ingredients and be minimally processed. So as long as it is not cooked, smoked, or ground and is fresh not frozen it can be labeled natural.
- BUYER BEWARE
By definition means cattle are allowed to forage for food over open fields, does not specify as to type of pasture, (i.e.: could be grasslands or scrub land). Does not address the use of antibiotics or hormones.
- GRASS FED
This is another confusing label; most commonly refers to cattle that are routinely fed on pasture and or silage. Does not address the use of antibiotics or hormones. Does not address feeding method, cattle can be fed silage in pens.
Buyer Beware.
As you can see the labels currently used are fairly meaningless and the consumer must ask questions and satisfy himself to the veracity of claims.
There are other labels or grading used for beef, one that most consumers are aware of is the USDA Grades, prime, choice and select, and this is based on fat content or marbling. Basically the higher the fat content the higher the grade. Other terms commonly used with beef are dry-aged, pasture-finished or grain-finished.
Dry Aged, refers to the practice of ageing beef, allowing natural bacteria to break down the connective tissue making the beef tender and more palatable.
Pasture-Finished, removing cattle from a feedlot environment and finishing on pasture.
Grain-Finished, removing cattle from pasture and introducing them to a feedlot lot to “fatten” them up on grain!!!
- OUR DEFINITION OF GRASS FED BEEF
Our cattle are born and raised on the pristine pastoral grass of New Zealand in a stress free environment and have never seen a feedlot, precluding the use of antibiotics. Because of the quality of the pasture, full of natural minerals and oils, the cattle do not need supplemental feed, do not need to be fattened up on grains to give them flavor or add marbling to make them tender, nor does the meat need to be dry aged, they are naturally tender and flavorful.
The type of cattle used is less important than the quality of the pasture, beef just as every other animal raised for human consumption is a product of what they eat. Therefore the better the pasture the better the meat.