What You Need to Know About Organic Meat

Organic meat comes from livestock that are not given any hormones or antibiotics. Natural meat is not the same thing as organic meat. There are strict guidelines which must be adhered to before obtaining organic status.

When an owner of a cattle ranch chooses to go organic, there is a three year process in which several things must take place. The land has to build up its fertility first, which is known as the conversion stage. Once the land has been deemed fully organic, additional guidelines are set in place to assure that the livestock are properly raised.

The grass, or feed, that is grown must be certified as 100% organic. No fertilizers or pesticides can be used. Even the fence posts must be untreated in order to meet the strict guidelines imposed. The feed must be free of animal by-products. The livestock must be able roam freely, their well-being is a priority.

Any machinery used on the farm must be cleaned regularly. Livestock are checked to ensure they are healthy. If any of the livestock develops a condition in which intervention (in the form of antibiotics) is required, the organic status is lost.

Organic status must be accomplished from the beginning (the inspection of the farm and animals) through the processing and distribution of the meat to be labeled organic meat. If the meat that is sold in supermarkets does not have the USDA Organic label affixed to the package it is not considered organic.

Organic meat typically costs more than conventional meats. This is mainly due to the labor intensive management of the farms. Farms are annually inspected to ensure they are staying within the organic status guidelines.

If you compare organic meat to traditional meat, you will notice remarkable differences.

Such as:

The use of hormones are allowed in conventional meat; but are prohibited in organic meat.
Feed and grass grown with fertilizers and pesticides are fed to traditional livestock; but are not allowed on organic farms.
Cattle are confined and cannot graze on conventional farms; they have complete access to the land and are not confined on organic farms.
Traditional farms feed their cattle animal by-product; this is strictly prohibited on organic farms.

These are just some of the more notable differences between traditional (non-organic) meat and organic meat. All of the practices aforementioned are the reasons many consumers are opting to pay more for organic meat-they know it is of the highest caliber.

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