Organic Meat Certification

Organic Meat Certification

Organic meat differs from regular meat in the way the animal farmer raised the animal prior to butchering. Organic meats must be certified through one of several certification organizations, including the Midwest Organic Services Association.

Farmers must follow strict organic guidelines in the production of the meat product and be certified organic. Meat certified organic are often born on farms and raised with the utmost of respect and animal dignity. Beef cattle are not raised in pens but are often free to roam the farm with unrestricted access to water, food, sunshine and outdoor air at all times. Everything that goes into an organic farm animal must also be organic. The pastures the animals graze in must be certified organic themselves. Organic forage and grains grown organically must be fed to the animals and organic pest control must be utilized on these farms. No synthetic or chemical pesticides, herbicides or fertilizers are applied to local fields or pastures. Organic animal farms must apply specific conservation practices to preserve the natural surroundings and the soil in the area. Water is not wasted and recycling is used whenever possible. No organic meat can be certified organic if the animal has been fed any antibiotics, growth hormones, steroids or animal byproducts. Animals are fed what they eat in the pastures and organically grown farm products, such as organic hay. Water is free from contaminants.

In many cases, animals grown on organic animal farms are removed from the program if they ever become sick enough to require antibiotics. They are removed from the herd as soon as their illness is discovered. While antibiotics are an excellent way to treat bacterial infections, there is always the risk of developing resistant strains of bacteria and no one knows the health effects to consumers who eat meat treated with antibiotics. Antibiotics speed the growth of cattle that seem to grow using less feed but, because of resistances, sick animals often can not be well treated and often die of their illness.

Most organic meat comes from animals grown from birth on small farms in which the animal has free range to move around on the pasture and to eat when it wants to. Such animals generally are healthier than their conventional counterparts and are treated more humanely. Animals are allowed to mate as they wish, adding to the sustainability of the farming practice. Much of the organic meat is derived from bull meat, which is some of the leanest meat around. Farmers who raise bulls and sell them (called seed stock producers) must provide affidavits stating that their bulls were not raised using antibiotics or growth hormones from the time of their birth. Such affidavits generally go back at least twenty months prior to the time that the organic farmer purchased the animal.

Organic meats, particularly organic meat, may be somewhat more expensive than conventionally-grown meat. In general, however, the meat is fresh and the consumer can guarantee that there is nothing unhealthy in the organic meat product.

What do Organic Meat Labels Mean?

Organic Natural Meat

The most recent growth in the food industry had been in organic products. It’s definitely a giant step forward; however, the labels on organic meats are notoriously misleading. The appeal of organic foods is that it is completely natural, no pesticides or contaminants have been within 100 foot of it and we can feed it to our family in the safe knowledge that we are giving them the best that our plant has to offer.

That is certainly the case with organic vegetables, but the world seems to be looking at how organic meat is produced with rose tinted glasses. The fish is a very strange one. The USDA has decreed that any wild fish can be labelled and sold as organic. But there is often mercury and other harmful contaminants present in the fish.

The official regulations regarding the welfare and living condition of the animals that organic meat comes from also seems open to debate.

The types of food fed to these animals obviously is very strictly regulated, so we are guaranteed to be eating meat as it should be, without loads of stuff like hormones and chemicals. But personally, I think the living conditions are important too.

So what can we, as the consumers, do about it? Well overall, organic is a better choice than non organic. There are better options however. You can look for meat that has labels on saying it has been approved by the RSPCA and other such bodies which have thoroughly checked out the welfare of the animals prior to slaughter.

There needs to be some radical changes to the organic meat industry, and sooner the better. The customer should know that what they read on the labels is the absolute truth. If there is any kind of misconception as to what organic actually stands for, we need to get our weight behind the reputable consumer pressure groups to force these changes through.

Organic Meat Certification is an ongoing and evolving process that is starting to come together in some countries.

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