In order to ensure that no harmful substances such as chemical fertilizers, pesticides, hormones, antibiotics, veterinary drugs, or synthetic chemicals remain in beef, cattle farming must strictly follow the guidelines set by green food production standards. This ensures not only the health of the animals but also the safety and quality of the final product for consumers.
**Cattle Environment**
1. The terrain should be flat, sheltered, sunny, and dry. The site must be located above the historical highest flood level, with a groundwater depth of less than 2 meters.
2. Water sources must meet the hygiene standards for drinking water, and there must be an adequate supply. Deep groundwater is recommended for better quality.
3. The barn area should be open, clean, and easily accessible, with a minimum distance of 500 meters from major highways to reduce contamination risks.
4. Barns need to maintain optimal temperature, humidity, airflow, lighting, and fresh air circulation. Toxic insecticides, disinfectants, and antiseptics should be avoided.
5. Proper sewage and waste management systems must be in place to meet environmental and health standards.
**Beef Breeding and Selection**
Most beef cattle raised in China are crossbreeds of imported breeds like Simmental and Charolais with local cattle. It's important to select breeds that grow quickly, resist diseases, and adapt well to local conditions. Breeding programs should include the use of high-quality frozen semen from superior bulls. Any cattle purchased from outside must undergo strict quarantine and disinfection procedures to prevent disease transmission.
**Feed Preparation**
Green beef production requires careful and balanced feed formulation based on the nutritional needs at different growth stages. Feed is indirectly consumed by humans, so any harmful substances in it can directly affect human health. Research increasingly shows that cancer, birth defects, drug resistance, and other health issues are linked to residues of antibiotics and hormones in meat, eggs, and milk. Overuse of chemical fertilizers and pesticides in forage can lead to higher residues in beef. Therefore, feed ingredients must come from pollution-free grasslands and planting areas to ensure safety.
**Additives**
While feed additives have greatly benefited the livestock industry, their long-term use has raised concerns. Low-dose antibiotics, for example, kill both harmful and beneficial bacteria, leading to imbalances in the gut microbiome. Prolonged use can cause antibiotic resistance and leave residues in animal products, posing serious public health risks. To address this, green beef production should prioritize alternatives like probiotics, organic acids, enzymes, herbal extracts, prebiotics, and natural antimicrobials. When antibiotics are necessary, they should be used safely, following withdrawal periods and avoiding banned substances. The goal is to minimize residues while maintaining animal health and product quality.
Botanical & Herbal Extracts
Botanical extract refers to substances extracted or processed from plants (whole plant or part) as raw materials using appropriate solvents or methods, which can be used to improve health or other purposes. Depending on the components of the extracted plants, they can form glycoside, acid, polyphenol, polysaccharide, terpene, flavonoid, alkaloid, etc. According to different characteristics, they can be divided into vegetable oil, concrete, powder, crystal, etc.
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