Organic Meats
Despite the fact that organic farming enjoys broad acceptance and support, the concept of organic meats is confusing for many users. Not all the products sold as 'natural' or 'organic' are indeed organic meats, but consumers don't know this. Labels create confusion, and the credibility of certified organic products is often affected.
In comparison with vegetables, organic meats raise more organic challenges. The highest danger with the meats grown in certain parts of the country is the use of the growth hormones. 'Natural' meats may be free of growth hormones, but they still may not be organic. You have to see the 'certified organic' sign to know that what you buy are truly organic meats.
The organic or non-organic nature of meat is given by the food animals eat. In most cases, the producers who want to feed their livestock on organic food, will produce it on their own. This usually requires a huge investment in equipment from tractors and haying machines to grain combines, tillage and planting gear. Other farms that produce organic meats buy certified organic food from other farms in order to support the livestock.
The above situations exemplify the difficulties that the production of organic meats involves. There are also the challenges of keeping the animals healthy and treat parasites and disease naturally. Pasture management for instance becomes an efficient tool in the fight against worms.
Farmers often need to find shortcuts to avoid ruining their business financially in the process of producing organic meats. They will thus grow for the less restrictive regulations and guidelines that save them a lot of trouble. However, organic farmers face more difficulties with raising livestock than with planting regular organic crops.
Therefore, next time you go to an organic store to buy organic meats, you may not be that keen on what you get, because you can't be 100% sure of any product despite certification. Yet, for advanced product purity, the product benefits are higher.
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