Because of the burgeoning "green" movement and growing concern for the environment, organic food is at the forefront of many consumers' minds--and that includes meat. Raised without the use of growth hormones, antibiotics or other harmful substances, organic meat involves sustainable farming practices that help keep the environment clean and pristine. Compared to conventional meat, choosing organic can benefit your body as well as the planet.
Definition
To reach organic standards, meat must be free from antibiotics, growth hormones, bioengineering and ionizing radiation, according to the United States Department of Agriculture. Organic meat farmers adhere to guidelines that promote ecological balance, including the use of renewable resources, the conservation of water and the avoidance of farming methods that pollute the air, water and soil. Many organic farmers raise their animals in pastures rather than closed feedlots, resulting in "pastured," "free-range" or "cage-free" animal products.
Identification
When meat satisfies the requirements for organic processing in America, it receives a "USDA Certified Organic" label to distinguish it from conventional meat, the United States Department of Agriculture notes. Although organic meat is not available at all grocery stores, you may be more likely to find it at natural health shops, farmers markets, food co-ops or straight from local farms.
Benefits
Organic meat is said to offer benefits for health, animal welfare and the environment. According to Princeton University, organic, grass-fed beef tends to have less total fat and higher levels of omega-3 fatty acids than conventional beef, making it a better choice for heart health than conventional beef fed a grain-based diet. In addition, organic farming bans the use of purported cancer-promoting growth hormones and antibiotics in animals, leading to fewer health risks in humans and minimizing the evolution of antibiotic-resistant strains of bacteria. Organic meat may also reduce animal cruelty and suffering. Organically raised animals often have drastically better living conditions than animals raised in feedlots and commercial farms, Princeton University explains. From an environmental perspective, organic meat also yields minimal pesticide residue and uses fewer hazardous chemicals in the farming process.
Safety
Meat from animals fed organic diets may be safer than conventionally farmed meat, Eat Wild explains. Organic, grass-fed meat poses a low risk of harboring E. coli, a bacteria responsible for many cases of foodborne illness, and may also have lower levels of campylobacter bacteria when compared to cows raised in non-organic feedlots. Because organically raised cows don't consume animal byproducts, they also have a low risk of contracting bovine spongiform encephalopathy--or mad cow disease--which can cause the potentially lethal Creutzfelt-Jakob disease in humans.
Warning
Although organic meat is free from growth hormones, antibiotics and other harmful substances found in conventional meat, some forms of organic meat may still pose health risks. Fatty cuts of meat, whether organic or conventional, contain high levels of saturated fat and cholesterol--two substances that can raise your blood cholesterol levels and increase your risk of heart disease, according to MayoClinic.com. If you suffer from heart disease or have a family history of cardiovascular conditions, limit your consumption of fatty organic meat and opt for lean cuts instead.
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