Technical Abstract: The sales of organic beef is increasing yearly due to the perception of it being more nutritious, better for the environment, contains minimal levels of pesticides, is produced without growth hormones, is not genetically engineered, and is produced using improved animal welfare practices. Artisan, grass-fed, and natural are words being used by producers to by-pass the USDA “Organic” regulations. Concern for the presence of pathogenic bacteria in beef continues to be of paramount importance and organic/natural beef may present new challenges. This challenge has demanded the development of new methods of improving the safety of beef, be it organic or traditional. The use of many methods that take advantage of the natural microbial ecology of the intestinal tract of cattle are potential methods by which we can reduce the number of animals that contain these important foodborne pathogens. Some of the methods described in this chapter include probiotics and competitive exclusion techniques, as well as directly anti-pathogenic strategies such as sodium chlorate and vaccination.