organic meat

In traditional livestock animals are often raised in very small spaces, where they are fed or rather, it fattens a forced step. The idea is to be ready to go to the slaughterhouse to be processed and sold in the shortest possible period of time. It is because of this force-feeding the animals end up full of antibiotics and hormones, harmful to those who consume such meat.

In the case of organic or natural animals, it is born old. Here not run specimens or test tubes or. They can only be the result of ancient crossings or artificial insemination. Natural animal meat should never receive growth hormones or antibiotics. They must not have been fed or products or animal by-products (such as fish meal or blood meal).

Prairie should be the basis of animal feed in both cases (natural or organic meat) and only supports to be locked if weather conditions so require (ie if the confinement is safer for the same animals ).

Organic meat is more demanding than the natural. In addition to adding the same prohibitions on the use of antibiotics, hormones and animal products or byproducts, others are added as the prohibition of chemical fertilizers are used on the prairies. These animals (like “natural”) also can not be fed with genetically modified foods.

According to the Organic Trade Organization US (OTA), organic refers to the way agricultural products are grown (raised in the case of meat and animals that are reserved to produce milk or eggs), processed, distributed and sold. All these steps must be carried out in such a way that the essence is respected, the organic integrity that began on the farm.

The transfer between where the animals are raised to the slaughtering plant can not take more than 10 hours and traceability must exist for each of the animals that go to market. Traceability is the ability to get all the information about the animal, ie, in what place he was raised, how he was raised (ie how it was fed, treated for diseases, at what age and under what conditions it fished) .

Organic meat is processed in the least intrusive manner possible and no additives or radiation are used to help their preservation. Producers of organic food must meet a series of strict rules in order to demonstrate that they have met all the steps. This fulfillments of the rules is certified by a competent body, such as the USDA in the United States.

The relevant body reviews the farms (see the grasslands have good pasture, free from any pesticide or toxic fertilizer), places where meat is processed, reviewed books to farm and make periodic testings of soil and water place verify that the standards set for organic production are not neglected over time. The idea is that the harmony between the environment and production in a sustained manner is preserved.

This very fact maintain harmony on earth where animals are bred after the pulse makes initial effort and not so difficult to keep up with the requirements to produce organically. For example it is easier, to worry about keeping a healthy soil, healthy and nutritious grasslands, natural resistance to pests than other breeding methods force the use of pesticides. And on the other hand, these grasses help healthier animals are well fed, strong and healthy, and, therefore, less need of external aid.

Note: Article revised and updated by Karla P. Hernandez in October 2015 (expert Roasts)