From fruits and vegetables to dairy and meat, a growing number of organic-certified foods are lining store shelves and consumer kitchens. Organic farmers emphasize sustainable agriculture and resource conservation, which leads to fewer harmful effects on the environment when compared to conventionally farmed foods. Although organic and nonorganic meat bear a similar nutritional profile, these foods involve different farming practices, standards for animal husbandry, and the use of drugs and hormones.
Definition
According to the U.S. Department of Agriculture, organic foods, including meat, are produced without the use of growth hormones, antibiotics, conventional chemicals, ionizing radiation and bioengineering. In order for meat to receive organic certification, an appointed certifier must verify that the meat was raised on a farm meeting all criteria for organic production. Nonorganic meat does not have to adhere to these standards and can contain conventional chemicals, antibiotics and growth hormones.
Production
As the Mayo Clinic explains, farmers use various methods to produce organic and nonorganic meat. Organically raised animals eat balanced diets of organic feed, have access to the outdoors, receive clean housing and graze rotationally in fields. Rather than administering drugs or antibiotics to ward off disease, organic meat farmers minimize illness by providing healthful living conditions and nutritious food for livestock. Conversely, nonorganically raised animals might receive antibiotics and medications to prevent disease, as well as injections of hormones to increase their size and rate of growth. In addition, animals raised conventionally for meat are not typically allowed to roam outdoors. Some are kept in feedlots and cages.
Benefits
Organic meat doesn't contain antibiotic or chemical residue, and transfers fewer harmful growth hormones to the human body, according to Princeton University. Organically raised animals also experience better living conditions than conventionally raised livestock. The Mayo Clinic notes that organic farming practices focus on conserving resources and reducing pollution, resulting in less environmental damage. Nonorganic meat, on the other hand, tends to be less expensive than organic varieties due to cheaper farming methods and is more widely available for purchase than organic products. If you're on a tight food budget, nonorganic meat can provide protein and other essential nutrients in lieu of organic meat.
Considerations
According to HEALTHbeat, a newsletter produced by Harvard Health Publications, no conclusive evidence shows that organic foods are healthier than their conventional counterparts. Although organic meat might pose a lower risk of infection from mad cow disease, the nutritional profile for organic versus nonorganic meat is not significantly different. If you can't afford organic meat or find organic products in your area, conventionally raised meat can fit into a healthful, balanced diet.
Misconceptions
As the Mayo Clinic explains, some consumers believe the terms "free-range," "hormone-free" and "all-natural" indicate an organically raised product. Although these terms might signify special farming practices, they don't guarantee a product meets organic standards. Only a label stating "USDA Organic" ensures that a particular brand of meat is truly organic.
