Your Ground Beef Might Be Packing Drug-Resistant Bacteria.

A 2025 Consumer Reports investigation tested 300 ground beef samples and found that conventionally raised beef was twice as likely to contain dangerous “superbugs” resistant to multiple antibiotics compared to sustainably raised beef (18% vs. 9%) . These bacteria included E. coli and Staph aureus—some producing toxins that survive even proper cooking.

Sustainably raised cows—often organic or grass-fed—are not given antibiotics and are treated more humanely, leading to safer beef. The study calls for better labeling, tighter inspection, and bans on risky feed practices.

For the safest, and in my opinion best choice, choose “grass-fed, grass-finished organic” beef or look for a “no antibiotics” label.