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Classifying food is like labeling people. Too often, the description is inaccurate, or doesn’t give you a full picture of what’s inside. Organic meat, natural meat, grass-fed beef, free-range chicken, hormone-free milk…there are a lot of terms floating around out there in the shopping place.

So what should an average shopper do? When it comes to agricultural products such as produce, grains, dairy and meats, most of us don’t have the ability of getting to know our local farms and farmers. Here are some general tips:
1. Buy your meat, dairy and produce from a known source.
2. Learn how to “read between the lines” of food labels.
3. Arrange based on concerns such as taste, convenience, health, food safety, the environment, humane animal treatment, and advocating small family farms.
4. Advocate for accurate labeling by the USDA and the FDA.

Organic Different Than Natural?

The easy answer to the above question is Yes. While some producers of “natural meat” may follow organic farming practices, there is no enforced definition of the term. Organic meat, on the other hand, is enforced to adhere to strict standards accepted by
the USDA National Organic Program.

Here’s are some basic, useful definitions of Natural, Hormone Free, Organic and Grass Fed:

Natural – “Natural” sounds good, but the truth is that it doesn’t mean much on a meat label. The FDA does not enforce the use of the term “natural” except for added color, synthetic substances, and flavors. For example: meat labeled natural can be raised on farms that use pesticides on their fields and in their animal feed.

Hormone Free – This allegation can be misleading even when it’s technically true. All poultry is free of hormones. Hormones haven’t been licensed in poultry or pork in the U.S. since 1959.

Organic – When you see the USDA “organic” label, you know the food inside has passed rigid guidelines. Here’s a summary of what it means when meat passes the organic test:
- Organic farmers do not use antibiotics or synthetic growth hormones.
- Organic meat comes from animals that are given 100 percent organic feed.
- Organic animals are given access to the outdoors and/or pastures.
- Organic farms do no use most conventional pesticides, synthetic fertilizers, bioengineering, or ionizing radiation.
- Organic farmers emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.
- Organic farms are inspected by a Government-approved certifier to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic meats must be certified, too.

Grass Fed – As of November 2007, the U.S. Department of Agriculture began regulating a voluntary “U.S. Grass Fed” label for beef and lamb. The regulations require that the animal has access to pasture and isn’t fed grain. Grass-fed beef is lower in saturated fat and cholesterol than conventional beef, with more vitamins and “good fats” like Omega-3s and CLAs.

Donna Jefferson has been an advocate living healthy. Organic Meat is her specialty and would like to share facts with the public.

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