Glossary of Meat Production Methods

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 Local 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.

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