The widespread use of hormonal growth promotants (HGPs) in the U.S. beef industry raises critical questions about food safety and consumer health. HGPs, which include both natural and synthetic hormones, are primarily used to enhance cattle growth and feed efficiency in feedlots. A 2011 USDA survey revealed that 80–90% of feedlots employed these methods for most of their cattle. 

A recent study aimed to evaluate human intake of HGPs in the U.S. by analyzing hormone levels in retail beef samples from California and estimating dietary intake across demographic groups. The study found that while long-term daily intake of HGPs generally fell below acceptable daily intake levels established by the World Health Organization (WHO), some short-term intake scenarios exceeded safety thresholds for young children. This raised concerns about potential health effects from high levels of short-term exposure during critical developmental periods, as well as the lack of comprehensive toxicological studies on long-term, low-dose exposures. 

Notably, HGP concentrations were found to be significantly higher in fat tissue compared to lean cuts of beef. This highlights an additional concern for consumers who may unknowingly consume higher hormone levels depending on their choice of beef cuts. Demographic analyses also revealed variations in exposure, with non-Hispanic Black women and non-Hispanic Asian children generally exhibiting lower estimated intake due to differences in beef consumption patterns. 

Concerns have long been raised about potential health risks from consuming beef with residual HGPs, including links to hormone-related cancers, such as breast cancer. Despite these concerns, research into the effects of hormone residues in beef remains limited, and current USDA monitoring programs have gaps in sampling consistency, making it difficult to assess human exposure robustly. 

Organic practices offer a solution to these potential risks by prohibiting the use of synthetic hormones. While more research is needed to fully understand the long-term impacts of HGP residues in conventional beef, the benefits of organic practices are clear: they provide a pathway to safer, more sustainable, and health-conscious food choices. By opting for organic beef, consumers can mitigate potential risks associated with hormone residues and support farming practices that align with public health and environmental stewardship.