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Non-confined
Pasture-raised
No Added Hormones
Animals were raised without added
growth hormones. By law, hogs and
poultry cannot be given hormones so
the use of the label on these meats is
mere advertising. To ensure that other
meats were raised without added hormones, ask your farmer or butcher.
No Antibiotic Use
No antibiotics were administered to the
animal during its lifetime. If an animal
becomes sick, and needs antibiotics, it
cannot be sold under this label.
No Feedlots
Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up cattle for slaughter
during the last three to four months of its
life. Meat bearing this label indicates that
the animal went straight from the farm or
ranch where it was raised to a USDAcertified slaughterhouse.
No Meat/Animal By-products
This label should indicate that the animals were
raised on feed that contained no animal byproducts (beaks, bones, tails, etc.). However,
unlike the organic label, this claim is not verified by any third party source.
Organic
In order to be labeled organic, a product, its
producer, and the farm where the ingredients
come from must meet the USDAs organic
standards and must be certified by a USDAapproved food-certifying agency. Organic foods
cannot be grown using synthetic fertilizers,
chemicals, or sewage sludge, cannot be
genetically modified, and cannot be irradiated.
Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics. Furthermore, the animals must
have access to the outdoors, and ruminants
(animals with multi-chambered stomachs that
chew their cud) must have access to pasture
(but dont actually have to go outdoors and
graze on pasture to be considered organic).
Source Verified
Source verified means that an animal
is assigned an ID number at birth that
allows it to be traced through its life,
slaughter and sale. Source verification
also tracks health records, feed records and genetic history. This system,
however, does not indicate whether the
animal was raised sustainably by local
farmers in fact, the cost of developing such a system is often prohibitive for
independent growers. An inexpensive
alternative is to simply buy directly from
a local farmer who raised the animal and
oversaw its slaughter.
Sustainable
While the word sustainable does not have
a hard and fast definition, truly sustainable
foods are raised locally by family farmers
who promote the health of their animals,
land and local communities. To be sure
this label meets your expectations, ask
your grocer or farmer for more information about how their animals were raised.
Glossary of
Meat
Production
Methods
Glossary of
Meat
Production
Methods
Dry Aged
Grass-fed
Animals are not fed any animal byproducts. This does not guarantee that they
were raised outdoors or on pasture, but
it should indicate that they were raised on
grasses, hay, silage and other feed found
on pasture or in a field. Grain, like corn,
is vegetarian and falls into this category.
This label does not reveal whether the animals were fed supplements or additives.
These animals eat grasses from weaning to slaughter. Their diet should not be
supplemented with grain, animal byproducts, or synthetic hormones. They should
not be given antibiotics to promote growth
or prevent disease (though they may be
given antibiotics to treat disease). Note that
grass-fed does not guarantee that the
animal was pastured or pasture-raised. While
most grass-fed animals are pasture-raised,
some may still be confined and fed a steady
diet of grasses. While the USDA concurs
with these standards, they are only voluntary. Farmers and ranchers may request that
their use of the grass-fed label be verified
through an independent auditing process,
but are not required to do so.
Artisan Meats
Artisan butchers use traditional methods
of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques lend
themselves to working by hand to get the
tastiest flavor out of a piece of meat. For
this reason, artisan butchers often have
close relationships with local farmers to
ensure that, from farm to plate, their products are of the highest possible quality.
Biodynamic
This holistic method of agriculture is
based on the philosophy that all aspects
of the farm should be treated as an
interrelated whole. Having emerged as
a non-chemical agriculture movement
approximately 20 years before the
development of organic agriculture,
biodynamics has now spread throughout
the world. Biodynamic farmers work in
harmony with nature and use a variety
of techniques, such as crop rotation and
on-farm composting, to foster a sustainable and productive environment. Food
labeled biodynamic must be certified
by an independent third party.
Cage Free
Birds are raised without cages. What this
doesnt explain is whether the birds were
raised outdoors on pasture, if they had
access to the outside, or if they were
raised indoors in overcrowded conditions. If you want to buy eggs, poultry or
meat that was raised outdoors, look for
a label that says Pastured or Pastureraised, or ask your local farmer.
Please note that products labeled with
these terms, except organic and biodynamic, are not certified or verified by an
independent source, so your best bet is
to ask questions about where your food
came from and to know your local farmer.
Whats Best
ocal sustainable or local organic
1 L
from a small family farmer
2 Biodynamic
3 Organic
Free-range/roaming
RUNNING
Free Range or Free Roaming means that the
animal had some access to the outdoors each
day. However, this doesnt guarantee that the
animal actually spent any time outside. As long
as a door to the outdoors is left open for some
period of time, the animal can be considered
Free Range. Although the USDA has defined this
term for chicken raised for consumption, no
standards have been set for egg-laying chickens
or for other animals. If you want to buy eggs,
poultry or meat that was raised outdoors, look
for a label that says Pastured or Pastureraised, or ask your local farmer.
Grain-fed
Industrial animal farms rely on corn and soy as
a cheap source of protein-rich feed. However,
ruminants like cows have stomachs that evolved
to digest grasses and other forage. As a result,
when these animals are fed a grain-heavy diet,
they often have digestive problems, poor liver
health, and, in extreme cases, their diet can
kill them. If you want meat or poultry that was
raised with a sustainable diet, look for Pastured or Grass-fed.
Create change
one forkful at a time.
Heritage
Heritage foods are derived from rare and
endangered breeds of livestock and crops.
Animals are purebreds, a specific breed of
animal that is near extinction. Production
standards are not required by law, but most
heritage farmers use sustainable methods.
Raising heritage breeds saves animals
(and plants) from extinction and preserves
genetic diversity.
Irradiation
Food labels that include the
radura logo shown indicate that
a product has been irradiated.
When meat is irradiated, it is exposed to
very high doses of radiation that kill all
bacteria good and bad. While the claim
is that irradiation makes food safer, it is
useless against some common agricultural
diseases, including foot and mouth, mad
cow and hepatitis. The use of irradiation
also undermines the incentive for industrial
farms and processors to clean up their
production methods. Irradiation is currently
approved for beef, eggs, horsemeat, lamb,
pork, poultry and many other products,
including fruits and vegetables.
Local
Local meats are raised as close to your
home as possible. Depending on where
you live, the closest farm raising meat
for local sale could be as close as your
backyard or as far as a neighboring state.
If you are buying directly from an area
farmer, your meat is definitely local. If you
see the label in a store, ask your grocer
where the meat was raised.
FOLDING DIRECTIONS
NATURAL
NO MEAT/ANIMAL BY-PRODUCTS
PASTURE-RAISED
DRY AGED
GRASS-FED
Meat and poultry bearing this label should indicate that the animals were raised on feed that
contained no by-products (beaks, bones, tails,
etc.). However, unlike the organic label, this
claim is not verified by any third party source.
Animals are not fed any animal byproducts. This does not guarantee they were
raised outdoors or on pasture, but it
should indicate that they were raised on
grasses, hay, silage and other feed found
on pasture or in a field. Grain, like corn,
is vegetarian and falls into this category.
Producers feeding their animals a 100%
vegetarian diet should not be giving them
supplements or additives, but it is always
best to check with the farmer.
NON-CONFINED
Animals not confined in a feedlot, and have continuous access to the outside throughout their
lifecycle. For poultry, check to make sure the
animals were actually permitted to go outside,
and not simply raised cage free in barns.
Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up, cattle for slaughter
for the last three to four months of their
life. Meat bearing this label indicates that
the animal went straight from the farm,
or ranch that it was raised on, to a USDA
certified slaughterhouse.
Source verified means that animals are assigned a number ID at birth which allows it
to be traced through its life, slaughter and
sale. The source verification also tracks
health records, feed records and genetic
history. This system, however, will not
indicate whether or not the animals were
raised sustainably by local farmers in
fact the cost of developing such a system
is often prohibitive for independent growers. An inexpensive source verification
alternative would be to simply buy direct
from a local farmer.
ORGANIC
In order to be labeled organic, a product, its
producer, and the farmer must meet the USDAs
organic standards and must be certified by a
USDA-approved food-certifying agency. Organic
foods cannot be grown using synthetic fertilizers, chemicals, or sewage sludge, cannot be
genetically modified, and cannot be irradiated.
Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics. Furthermore, the animals must
have access to the outdoors, and ruminants
must have access to pasture (which doesnt
mean they actually have to go outdoors and
graze on pasture to be considered organic).
ARTISAN MEATS
Artisan butchers use traditional methods
of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques
often lend themselves to working by
hand to get the tastiest flavor out of a
piece of meat. For this reason, artisan
butchers often have close relationships
with local farmers to ensure that, from
farm to plate, their products are of the
highest possible quality.
SUSTAINABLE
While the word sustainable does not have
a hard and fast definition, truly sustainable
foods are raised locally by family farmers
who can ensure that the health of their
animals, land and local communities are
paramount in their agricultural practices.
To be sure that this label meets your
expectations, be sure to ask your grocer
or farmer for more information about how
their animals were raised.
GLOSSARY OF
MEAT
PRODUCTION
METHODS
MEAT
PRODUCTION
FREE-RANGE/ROAMING
Free Range or Free Roaming
means that the animal had some access to
the outdoors each day. However, this doesnt
guarantee that the animal actually spent any
time outside. As long as a door to the outdoors
is left open for some period of time, the animal
can be considered Free Range. Although the
USDA has defined this term for chicken raised
for consumption, no standards have been set
for egg-laying chickens or for other animals. If
you are looking to buy eggs, poultry or meat
that was raised outdoors, look for a label that
says Pastured or Pasture- raised, or ask
your local farmer.
METHODS
GRAIN-FED
Industrial animal farms are reliant on corn and
soy as a cheap source of protein-rich feed.
However, ruminants like cows have stomachs
that evolved to digest grasses and other forage. As a result, animals fed a grain-heavy diet
often have digestive issues, poor liver health,
and, in extreme cases, death. If you are looking
for meat or poultry that was raised with a sustainable diet, look for Pastured or Grass-fed.
Create change
one forkful at a time.
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GLOSSARY OF
MEAT
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GRASS-FED
NATURAL
DRY AGED
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MEAT
PRODUCTION
GLOSSARY OF
MEAT
PRODUCTION
GLOSSARY OF
Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up, cattle for slaughter
for the last three to four months of their
life. Meat bearing this label indicates that
the animal went straight from the farm,
or ranch that it was raised on, to a USDA
certified slaughterhouse.
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NO ANTIBIOTIC USE
NATURAL
SUSTAINABLE
Source verified means that animals are assigned a number ID at birth which allows it
to be traced through its life, slaughter and
sale. The source verification also tracks
health records, feed records and genetic
history. This system, however, will not
indicate whether or not the animals were
raised sustainably by local farmers in
fact the cost of developing such a system
is often prohibitive for independent growers. An inexpensive source verification
alternative would be to simply buy direct
from a local farmer.
ORGANIC
Animals not confined in a feedlot, and have continuous access to the outside throughout their
lifecycle. For poultry, check to make sure the
animals were actually permitted to go outside,
and not simply raised cage free in barns.
NO ADDED HORMONES
DRY AGED
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NON-CONFINED
Meat and poultry bearing this label should indicate that the animals were raised on feed that
contained no by-products (beaks, bones, tails,
etc.). However, unlike the organic label, this
claim is not verified by any third party source.
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LOCAL
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a neighboring state. If you are buying
directly from an area farmer, your meat
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store, just ask your grocer where it was
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soy as a cheap source of protein-rich feed.
However, ruminants like cows have stomachs
that evolved to digest grasses and other forage. As a result, animals fed a grain-heavy diet
often have digestive issues, poor liver health,
and, in extreme cases, death. If you are looking
for meat or poultry that was raised with a sustainable diet, look for Pastured or Grass-fed.
Create change
one forkful at a time.
IRRADIATION
Food labels that include the radura, a
plant-like logo, indicate that a product has
been irradiated. When meat is irradiated,
it is exposed to very high doses of radiation which kill all of the bacteria - good
and bad. While many claim that irradiation
makes food safer, it is useless against
such diseases as foot and mouth, mad
cow and hepatitis. Additionally, the use of
irradiation provides little incentive for industrial farms and processors to clean up
their production methods. Irradiation is
currently approved for beef, eggs, horse
meat, lamb, pork, poultry and many other
products.
LOCAL
Local meats are raised as close to your
home as possible. Depending on where
you live, the closest farm raising meat for
local sale could be your backyard or from
a neighboring state. If you are buying
directly from an area farmer, your meat
is definitely local. If you see the label in a
store, just ask your grocer where it was
raised.
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Create change
one forkful at a time.
ARTISAN MEATS
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should indicate that they were raised on
grasses, hay, silage and other feed found
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is vegetarian and falls into this category.
Producers feeding their animals a 100%
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Animals are not fed any animal byprodDry aged means that meat, most often beef,
Animals eat grasses from start to finish.
ucts. This does not guarantee they were
is aged in a refrigerated cooler at a certain
They should not be supplemented with
raised outdoors or on pasture, but it
temperature for up to a month. Cold, dry aging
grain, animal byproducts, synthetic
should indicate that they were raised on
allows moisture to evaporate from the meat
hormones, or be given antibiotics to prograsses, hay, silage and other feed found
which concentrates the flavor. At the same
mote growth or prevent disease (though
on pasture or in a field. Grain, like corn,
time, natural enzymes in the meat break down
they might be given antibiotics to treat
is vegetarian and falls into this category.
fibrous and connective tissue ensuring that
disease). Note that grass-fed does not
Producers feeding their animals a 100%
the meat will be as tender as possible. Since
guarantee that the animal was pastured
vegetarian diet should not be giving them
cold storage space is expensive, only prime
or
pasture-raised.
While most grass-fed
supplements or additives, but it is always
cuts like loin or rib meat are dry aged.
animals are pasture-raised, some may
best to check with the farmer.
still be confined and fed a steady diet of
grasses. While the USDA concurs with
ARTISAN MEATS
Whats Best
these standards, they are only voluntary.
Artisan butchers use traditional methods
Farmers and ranchers may request that
of butchering, curing, and preparing
1 Local sustainable or local organic
their use of the grass-fed label be verified
meats. Often passed down from generafrom a small family farmer
through an independent auditing process
tion to generation, artisan techniques
but are not required to do so.
2 Biodynamic
often lend themselves to working by
hand to get the tastiest flavor out of a
3 Organic
HERITAGE
piece of meat. For this reason, artisan
To find out more, please
Heritage foods are derived from rare
butchers often have close relationships
visit Sustainable Table at
and endangered breeds of livestock and
with local farmers to ensure that, from
www.sustainabletable.org.
crops. Animals are purebreds, a specific
farm to plate, their products are of the
breed of animal that is near extinction.
highest possible quality.
Production standards are not required by
law, but true heritage farmers use sustainBIODYNAMIC
FREE-RANGE/ROAMING
able production methods. This method of
This holistic method of agriculture is
Free Range or Free Roaming
production saves animals from extinction
certified by a third-party agency and is
means that the animal had some access to
and preserves genetic diversity.
based on the philosophy that all aspects
the outdoors each day. However, this doesnt
of the farm should be treated as an
guarantee that the animal actually spent any
IRRADIATION
interrelated whole. Having emerged as
time outside. As long as a door to the outdoors
Food labels that include the radura, a
the first non-chemical agriculture moveis left open for some period of time, the animal
plant-like logo, indicate that a product has
ment approximately 20 years before the
can be considered Free Range. Although the
been irradiated. When meat is irradiated,
development of organic agriculture,
USDA has defined this term for chicken raised
it is exposed to very high doses of radiabiodynamics has now spread throughout
for consumption, no standards have been set
tion which kill all of the bacteria - good
the world. Biodynamic farmers work in
for egg-laying chickens or for other animals. If
and bad. While many claim that irradiation
harmony with nature and use a variety
you are looking to buy eggs, poultry or meat
makes food safer, it is useless against
of techniques, such as crop rotation and
that was raised outdoors, look for a label that
such diseases as foot and mouth, mad
on-farm composting, to foster a sustainsays Pastured or Pasture- raised, or ask
cow and hepatitis. Additionally, the use of
able and productive environment. Food
your local farmer.
irradiation provides little incentive for inlabeled biodynamic must be certified
dustrial farms and processors to clean up
by an independent third party.
GRAIN-FED
their production methods. Irradiation is
Industrial animal farms are reliant on corn and
currently approved for beef, eggs, horse
CAGE FREE
soy as a cheap source of protein-rich feed.
meat, lamb, pork, poultry and many other
Birds are raised without cages. What this
However, ruminants like cows have stomachs
products.
doesnt explain is if the birds were raised
that evolved to digest grasses and other foroutdoors on pasture, if they had access
age. As a result, animals fed a grain-heavy diet
LOCAL
to outside, or if they were raised indoors
often have digestive issues, poor liver health,
Local meats are raised as close to your
in overcrowded conditions. If you are
and, in extreme cases, death. If you are looking
home as possible. Depending on where
looking to buy eggs, poultry or meat that
for meat or poultry that was raised with a susyou live, the closest farm raising meat for
was raised outdoors, look for a label that
GRASS-FED
DRY AGED
FEED
VEGETARIAN
tainable diet, look 100%
for Pastured
or Grass-fed.
local sale could be your backyard or from
says Pastured or Pasture-raised or
Animals eat grasses from start to finish.
aged means that meat, most often beef,
byprodAnimals are not fed any animal
a
neighboring state. If youDry
are buying
ask your local farmer.
They should not be supplemented with
in a refrigerated cooler at a certain
is aged
were
theyfrom
ucts. This does not guarantee
directly
an area farmer,
your meat
is definitely
grain, animal byproducts, synthetic
temperature
but it local. If you see
raised outdoors or on pasture,
the label in a for up to a month. Cold, dry aging
store, just ask your grocer where it was
hormones, or be given antibiotics to proallows moisture to evaporate from the meat
raised on
should indicate that they were
raised.
BIODYNAMIC
LOCAL
GRASS-FED
GRAIN-FED
DRY AGED
CAGE FREE
Create change
one forkful at a time.
back
front
HERITAGE
BIODYNAMIC
GLOSSARY OF
CAGE FREE
Whats Best
DS
NO FEEDLOTS
SOURCE VERIFIED
PR
OD
UC
TIO
HO N
NO ANTIBIOTIC USE
No antibiotics were administered to the
animal during its lifetime. If an animal
becomes sick, it will be taken out of the
herd and treated but it will not be sold with
this label.
NO ADDED HORMONES
MET
NG
FREE-RANGE/ROAMI
Roaming
Free Range or Free
to
had some access
means that the animal
doesnt
day. However, this
the outdoors each
any
animal actually spent
guarantee that the
s
as a door to the outdoor
time outside. As long
animal
the
time,
of
period
is left open for some
the
Free Range. Although
can be considered
raised
this term for chicken
defined
has
USDA
been set
no standards have
for consumption,
If
or for other animals.
for egg-laying chickens
or meat
buy eggs, poultry
you are looking to
that
s, look for a label
that was raised outdoor
or ask
Pasture- raised,
says Pastured or
your local farmer.
GRAIN-FED
and
are reliant on corn
Industrial animal farms
of protein-rich feed.
soy as a cheap source
stomachs
ts like cows have
However, ruminan
forgrasses and other
that evolved to digest
a grain-heavy diet
fed
animals
age. As a result,
health,
issues, poor liver
often have digestive
death. If you are looking
and, in extreme cases,
a susthat was raised with
for meat or poultry
ed.
for Pastured or Grass-f
tainable diet, look
purebred
crops. Animals are
is near extinction.
breed of animal that
by
s are not required
Production standard
farmers use sustainlaw, but true heritage
. This method of
able production methods
n
animals from extinctio
production saves
.
diversity
and preserves genetic
IRRADIATION
the radura, a
Food labels that include
that a product has
plant-like logo, indicate
meat is irradiated,
been irradiated. When
high doses of radiait is exposed to very
the bacteria - good
tion which kill all of
n
claim that irradiatio
and bad. While many
it is useless against
makes food safer,
foot and mouth, mad
such diseases as
use of
. Additionally, the
cow and hepatitis
inlittle incentive for
irradiation provides
up
processors to clean
dustrial farms and
. Irradiation is
their production methods
horse
d for beef, eggs,
currently approve
other
poultry and many
meat, lamb, pork,
products.
LOCAL
as close to your
Local meats are raised
. Depending on where
home as possible
for
farm raising meat
you live, the closest
from
your backyard or
local sale could be
are buying
you
If
state.
a neighboring
farmer, your meat
directly from an area
in a
If you see the label
is definitely local.
was
grocer where it
store, just ask your
Create change
time.
one forkful at a
raised.
MOEAOTN
DS
METHO