Natural Non-confined Pasture-raised Meat and poultry labeled “natural” should Animals were not confined in a feedlot, and In general, pasturing is a traditional farm- not have any added artificial flavoring, had continuous access to the outside through- ing technique where animals are raised color ingredients, chemical preserva- out their lifecycle. This does not actually mean outdoors in a humane, ecologically sus- tives, or artificial or synthetic ingredients, that the animals went outside. tainable manner and eat foods that nature and should be only “minimally processed” intended them to eat. Animals are raised — defined by the USDA as a process No Meat/Animal By-products on pasture rather than being fattened on that does not fundamentally alter the raw This label should indicate that the animals were a feedlot or in a confined facility. product. “Natural” has no bearing on the raised on feed that contained no animal by- way the animal was raised or the food products (beaks, bones, tails, etc.). However, Source Verified and additives that it was fed. unlike the organic label, this claim is not veri- Source verified means that an animal fied by any third party source. is assigned an ID number at birth that No Added Hormones allows it to be traced through its life, Animals were raised without added No Routine Antibiotic Use slaughter and sale. Source verification growth hormones. By law, hogs and Antibiotics were not given to the animal to also tracks health records, feed re- poultry cannot be given hormones — so promote growth or to prevent disease, but may cords and genetic history. This system, the use of the label on these meats is have been administered if the animal became ill. however, does not indicate whether the mere advertising. To ensure that other animal was raised sustainably by local meats were raised without added hor- Organic farmers — in fact, the cost of develop- mones, ask your farmer or butcher. In order to be labeled “organic,” a product, its ing such a system is often prohibitive for producer, and the farm where the ingredients independent growers. An inexpensive No Antibiotic Use come from must meet the USDA’s organic alternative is to simply buy directly from No antibiotics were administered to the standards and must be certified by a USDA- a local farmer who raised the animal and animal during its lifetime. If an animal approved food-certifying agency. Organic foods oversaw its slaughter. becomes sick, and needs antibiotics, it cannot be grown using synthetic fertilizers, cannot be sold under this label. chemicals, or sewage sludge, cannot be Sustainable genetically modified, and cannot be irradiated. While the word sustainable does not have No Feedlots Organic meat and poultry must be fed only a hard and fast definition, truly sustainable Feedlots are outdoor confinement opera- organically-grown feed (without any animal by- foods are raised locally by family farmers tions that are most often used to “grain products) and cannot be treated with hormones who promote the health of their animals, finish,” or fatten up cattle for slaughter or antibiotics. Furthermore, the animals must land and local communities. To be sure during the last three to four months of its have access to the outdoors, and ruminants this label meets your expectations, ask life. Meat bearing this label indicates that (animals with multi-chambered stomachs that your grocer or farmer for more informa- the animal went straight from the farm or chew their cud) must have access to pasture tion about how their animals were raised. ranch where it was raised to a USDA- (but don’t actually have to go outdoors and certified slaughterhouse. graze on pasture to be considered organic).

Glossary of Meat Production Methods

® You want to eat better but all ® those labels are so confusing – what can you do? Glossary of Carry this handy glossary when you shop Meat to find the best food for Production you and your family. Methods 100% Vegetarian Feed Dry Aged Grass-fed Animals are not fed any animal byprod- Dry aged means that meat, most often beef, These animals eat grasses from wean- ucts. This does not guarantee that they is aged in a refrigerated cooler at a certain ing to slaughter. Their diet should not be were raised outdoors or on pasture, but temperature for up to a month. Cold dry aging supplemented with grain, animal byprod- it should indicate that they were raised on allows moisture to evaporate from the meat, ucts, or synthetic hormones. They should grasses, hay, silage and other feed found which concentrates the flavor. At the same not be given antibiotics to promote growth on pasture or in a field. Grain, like corn, time, natural enzymes in the meat break down or prevent disease (though they may be is vegetarian and falls into this category. fibrous and connective tissue – ensuring that given antibiotics to treat disease). Note that This label does not reveal whether the ani- the meat will be as tender as possible. Since “grass-fed” does not guarantee that the mals were fed supplements or additives. cold storage space is expensive, only prime animal was pastured or pasture-raised. While cuts like loin or rib meat are dry aged. most grass-fed animals are pasture-raised, Artisan Meats some may still be confined and fed a steady Artisan butchers use traditional methods diet of grasses. While the USDA concurs of butchering, curing, and preparing What’s Best with these standards, they are only volun- meats. Often passed down from genera- tary. Farmers and ranchers may request that tion to generation, artisan techniques lend 1 L ocal sustainable or local organic their use of the grass-fed label be verified themselves to working by hand to get the from a small family farmer through an independent auditing process, tastiest flavor out of a piece of meat. For but are not required to do so. 2 Biodynamic this reason, artisan butchers often have close relationships with local farmers to 3 Organic Heritage ensure that, from farm to plate, their prod- To find out more, please Heritage foods are derived from rare and ucts are of the highest possible quality. visit Sustainable Table at endangered breeds of livestock and crops. www.sustainabletable.org. Animals are purebreds, a specific breed of Biodynamic animal that is near extinction. Production This holistic method of agriculture is standards are not required by law, but most based on the philosophy that all aspects heritage farmers use sustainable methods. of the farm should be treated as an Free-range/roaming Raising heritage breeds saves animals interrelated whole. Having emerged as RUNNING (and plants) from extinction and preserves a non-chemical agriculture movement “Free Range” or “Free Roaming” means that the genetic diversity. approximately 20 years before the animal had some access to the outdoors each development of “organic” agriculture, day. However, this doesn’t guarantee that the Irradiation biodynamics has now spread throughout animal actually spent any time outside. As long Food labels that include the the world. Biodynamic farmers work in as a door to the outdoors is left open for some radura logo shown indicate that harmony with nature and use a variety period of time, the animal can be considered a product has been irradiated. of techniques, such as crop rotation and Free Range. Although the USDA has defined this When meat is irradiated, it is exposed to on-farm composting, to foster a sustain- term for chicken raised for consumption, no very high doses of radiation that kill all able and productive environment. Food standards have been set for egg-laying chickens bacteria — good and bad. While the claim labeled “biodynamic” must be certified or for other animals. If you want to buy eggs, is that irradiation makes food safer, it is by an independent third party. poultry or meat that was raised outdoors, look useless against some common agricultural for a label that says “Pastured” or “Pasture- diseases, including foot and mouth, mad Cage Free raised,” or ask your local farmer. cow and hepatitis. The use of irradiation Birds are raised without cages. What this also undermines the incentive for industrial doesn’t explain is whether the birds were Grain-fed farms and processors to clean up their raised outdoors on pasture, if they had Industrial animal farms rely on corn and soy as production methods. Irradiation is currently access to the outside, or if they were a cheap source of protein-rich feed. However, approved for beef, eggs, horsemeat, lamb, raised indoors in overcrowded condi- ruminants like cows have stomachs that evolved pork, poultry and many other products, tions. If you want to buy eggs, poultry or to digest grasses and other forage. As a result, including fruits and vegetables. meat that was raised outdoors, look for when these animals are fed a grain-heavy diet, a label that says “Pastured” or “Pasture- they often have digestive problems, poor liver Local raised,” or ask your local farmer. health, and, in extreme cases, their diet can Local meats are raised as close to your kill them. If you want meat or poultry that was home as possible. Depending on where Please note that products labeled with raised with a sustainable diet, look for “Pas- you live, the closest farm raising meat these terms, except organic and biody- tured” or “Grass-fed.” for local sale could be as close as your namic, are not certified or verified by an backyard or as far as a neighboring state. independent source, so your best bet is Create change — If you are buying directly from an area to ask questions about where your food farmer, your meat is definitely local. If you came from and to know your local farmer. one forkful at a time. see the label in a store, ask your grocer where the meat was raised. FOLDING DIRECTIONS

1. Print out the two sides of the Glossary on one NATURAL NO MEAT/ANIMAL BY- PRODUCTS PASTURE-RAISED 100% VEGETARIAN FEED DRY AGED GRASS-FED Meat and poultry carrying the “natural” Meat and poultry bearing this label should indi- In general, pasturing is a traditional farm- Animals are not fed any animal byprod- Dry aged means that meat, most often beef, Animals eat grasses from start to finish. claim must not contain any artificial flavor- cate that the animals were raised on feed that ing technique where animals are raised ucts. This does not guarantee they were is aged in a refrigerated cooler at a certain They should not be supplemented with ing, color ingredients, chemical preserva- contained no by-products (beaks, bones, tails, outdoors in a humane, ecologically sus- raised outdoors or on pasture, but it temperature for up to a month. Cold, dry aging grain, animal byproducts, synthetic tives, or artificial or synthetic ingredients, etc.). However, unlike the organic label, this tainable manner and eat foods that nature should indicate that they were raised on allows moisture to evaporate from the meat hormones, or be given antibiotics to pro- and are only “minimally processed” and claim is not verified by any third party source. intended them to eat. Animals are raised grasses, hay, silage and other feed found which concentrates the flavor. At the same mote growth or prevent disease (though is defined by the USDA as a process on pasture rather than being fattened on a on pasture or in a field. Grain, like corn, time, natural enzymes in the meat break down they might be given antibiotics to treat that does not fundamentally alter the raw NO ROUTINE ANTIBIOTIC USE feedlot or in a confined facility. is vegetarian and falls into this category. fibrous and connective tissue – ensuring that disease). Note that ‘grass-fed’ does not sheet of 8.5 x 11 paper or, if that isn’t possible, product. “Natural” has no bearing on the Antibiotics were not given to the animal to Producers feeding their animals a 100% the meat will be as tender as possible. Since guarantee that the animal was pastured way the animal was raised or the food and promote growth or to prevent disease, but may SOURCE VERIFIED vegetarian diet should not be giving them cold storage space is expensive, only prime or pasture-raised. While most grass-fed additives that it consumed. have been administered if the animal became ill. Source verified means that animals are as- supplements or additives, but it is always cuts like loin or rib meat are dry aged. animals are pasture-raised, some may signed a number ID at birth which allows it best to check with the farmer. still be confined and fed a steady diet of NO ADDED HORMONES NON-CONFINED to be traced through its life, slaughter and grasses. While the USDA concurs with Animals were raised without added Animals not confined in a feedlot, and have con- sale. The source verification also tracks ARTISAN MEATS What’s Best these standards, they are only voluntary. growth hormones. By law, hogs and tinuous access to the outside throughout their health records, feed records and genetic Artisan butchers use traditional methods Farmers and ranchers may request that poultry cannot be given any hormones – lifecycle. For poultry, check to make sure the history. This system, however, will not of butchering, curing, and preparing 1 L ocal sustainable or local organic their use of the grass-fed label be verified print on two sheets of 8.5 x 11 paper. so the use of the label on these meats is animals were actually permitted to go outside, indicate whether or not the animals were meats. Often passed down from genera- through an independent auditing process from a small family farmer misleading! To ensure that other meats and not simply raised cage free in barns. raised sustainably by local farmers – in tion to generation, artisan techniques but are not required to do so. 2 Biodynamic were raised without added hormones, fact the cost of developing such a system often lend themselves to working by ask your farmer or butcher. ORGANIC is often prohibitive for independent grow- hand to get the tastiest flavor out of a 3 Organic HERITAGE In order to be labeled “organic,” a product, its ers. An inexpensive source verification piece of meat. For this reason, artisan To find out more, please Heritage foods are derived from rare NO ANTIBIOTIC USE producer, and the farmer must meet the USDA’s alternative would be to simply buy direct butchers often have close relationships visit Sustainable Table at and endangered breeds of livestock and No antibiotics were administered to the organic standards and must be certified by a from a local farmer. with local farmers to ensure that, from www.sustainabletable.org. crops. Animals are purebreds, a specific animal during its lifetime. If an animal USDA-approved food-certifying agency. Organic farm to plate, their products are of the breed of animal that is near extinction. becomes sick, it will be taken out of the foods cannot be grown using synthetic fertil- SUSTAINABLE highest possible quality. Production standards are not required by herd and treated but it will not be sold with izers, chemicals, or sewage sludge, cannot be While the word sustainable does not have law, but true heritage farmers use sustain- this label. genetically modified, and cannot be irradiated. a hard and fast definition, truly sustainable BIODYNAMIC FREE-RANGE/ROAMING able production methods. This method of Organic meat and poultry must be fed only foods are raised locally by family farmers This holistic method of agriculture is “Free Range” or “Free Roaming” production saves animals from extinction NO FEEDLOTS organically-grown feed (without any animal by- who can ensure that the health of their certified by a third-party agency and is means that the animal had some access to and preserves genetic diversity. Feedlots are outdoor confinement opera- products) and cannot be treated with hormones animals, land and local communities are based on the philosophy that all aspects the outdoors each day. However, this doesn’t tions that are most often used to grain or antibiotics. Furthermore, the animals must paramount in their agricultural practices. of the farm should be treated as an guarantee that the animal actually spent any IRRADIATION finish, or fatten up, cattle for slaughter have access to the outdoors, and ruminants To be sure that this label meets your interrelated whole. Having emerged as time outside. As long as a door to the outdoors Food labels that include the radura, a for the last three to four months of their must have access to pasture (which doesn’t expectations, be sure to ask your grocer the first non-chemical agriculture move- is left open for some period of time, the animal plant-like logo, indicate that a product has life. Meat bearing this label indicates that mean they actually have to go outdoors and or farmer for more information about how ment approximately 20 years before the can be considered Free Range. Although the been irradiated. When meat is irradiated, the animal went straight from the farm, graze on pasture to be considered organic). their animals were raised. development of “organic” agriculture, USDA has defined this term for chicken raised it is exposed to very high doses of radia- or ranch that it was raised on, to a USDA biodynamics has now spread throughout for consumption, no standards have been set tion which kill all of the bacteria - good certified slaughterhouse. the world. Biodynamic farmers work in for egg-laying chickens or for other animals. If and bad. While many claim that irradiation harmony with nature and use a variety you are looking to buy eggs, poultry or meat makes food safer, it is useless against of techniques, such as crop rotation and that was raised outdoors, look for a label that such diseases as foot and mouth, mad on-farm composting, to foster a sustain- says “Pastured” or “Pasture- raised,” or ask cow and hepatitis. Additionally, the use of able and productive environment. Food your local farmer. irradiation provides little incentive for in- GLOSSARY OF labeled “biodynamic” must be certified dustrial farms and processors to clean up MEAT by an independent third party. GRAIN-FED their production methods. Irradiation is PRODUCTION Industrial animal farms are reliant on corn and currently approved for beef, eggs, horse METHODS CAGE FREE soy as a cheap source of protein-rich feed. meat, lamb, pork, poultry and many other Birds are raised without cages. What this However, ruminants like cows have stomachs products. 2. If printing on separate pieces of paper, paste You want to eat better but all doesn’t explain is if the birds were raised that evolved to digest grasses and other for- those labels are so confusing – outdoors on pasture, if they had access age. As a result, animals fed a grain-heavy diet LOCAL what can you do? to outside, or if they were raised indoors often have digestive issues, poor liver health, Local meats are raised as close to your in overcrowded conditions. If you are and, in extreme cases, death. If you are looking home as possible. Depending on where GLOSSARY OF Carry this handy glossary looking to buy eggs, poultry or meat that for meat or poultry that was raised with a sus- you live, the closest farm raising meat for was raised outdoors, look for a label that tainable diet, look for “Pastured” or “Grass-fed”. local sale could be your backyard or from with you when shopping to MEAT says “Pastured” or “Pasture-raised” or a neighboring state. If you are buying front and back pages together. find the best food for you PRODUCTION ask your local farmer. directly from an area farmer, your meat Create change — and your family! METHODS is definitely local. If you see the label in a one forkful at a time. store, just ask your grocer where it was raised.

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SED

100% VEGETARIA N FEED Animals are not fed any animal byprod- ucts. This does not guarantee they were aditional farm raised outdoors or on pasture, but it should indicate that they were raised on grasses, hay, silage and other feed found IED on pasture or in a field. Grain, like corn, is vegetarian and falls into this category. F Producers feeding their animals a 100% vegetarian diet should not be giving them supplements or additives, but it is always - RI best to check with the farmer. PASTURE-RAI A RTISA N M EATS Artisan butchers use traditional methods Artisan of butchering, curing, and preparing meats. Often passed down from genera - tion to generation, artisan techniques tion to generation, artisan often lend themselves to working by , ecologically sus nimals are raised hand to get the tastiest flavor out of a eing fattened on a on fattened eing piece of meat. For this reason, artisan butchers often have close relationships with local farmers to ensure that, from eat foods that nature system farm to plate, their products are of the highest possible quality. re animals are raised OURCE VE B IODY N AMIC S This holistic method of agriculture is certified by a third-party agency and is certified based on the philosophy that all aspects of the farm should be treated as an irth which allows it TS interrelated whole. Having emerged as that animals are as the first non-chemical agriculture move - ned facility. ment approximately 20 years before the life, slaughter and development of “organic” agriculture, biodynamics has now spread throughout . the world. Biodynamic farmers work in harmony with nature and use a variety of techniques, such as crop rotation and IED on-farm composting, to foster a sustain - ABLE able and productive environment. Food labeled “biodynamic” must be certified labeled “biodynamic” must be certified RODUC N F the animals were by an independent third party. P C AGE FREE Birds are raised without cages. What this doesn’t explain is if the birds were raised Y- outdoors on pasture, if they had access erification also tracks to outside, or if they were raised indoors B SE in overcrowded conditions. If you are USTAI local farmers – in looking to buy eggs, poultry or meat that U was raised outdoors, look for a label that S says “Pastured” or “Pasture-raised” or m, however, will not ask your local farmer. eed records and genetic IMAL

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