Organic meat is different from a regular meat since an animal farmer raised an animal before butchering. It must be certified by a certification organization like the Midwest Organic Services Association. This has been suggested by health practitioners due to its health benefits.
Farmers follow strict guidelines for the meat production. Organic meats are born and raised on the farm. Like for instance, beef cattles are not raised in pens. They are free to roam around the farm without any restriction. They can always get water, food, sunshine and outdoor air. All things inside in an organic farm should also be organic. Forage and grains must be grown organically and pest control should also be organic. Chemical pesticides, herbicides or fertilizers are not allowed on the farm.
There will be no organic meat that will be certified if the animal has taken antibiotics, growth hormones, or animal byproducts. Animals are solely fed with organically grown farm products.
Growth hormones that are eliminated from organic meats’ production are given to cattle to speed up their growth. These animals are healthier than their conventional counterparts. Animals are also allowed to mate anytime.
Much of the organic meat are derived from bull meat. Bull meat is one of the leanest meat. An organic meat is more expensive than the regular meat but it is fresher and healthier. Any consumer can guarantee that there is nothing healthier than an organic meat product.
The following are characteristics of an organic meat:
- It is GMO-free.
- It contains fewer pesticides.
- It is fresher because it doesn’t contain preservatives.