Let me begin this post by saying that I believe in making compassionate, healthful, and ethical choices for my and my family’s meals. I am a vegetarian and have been for over 7 years, aside from occasional flesh meals that I ate while pregnant with my daughter. When I am asked why I choose vegetarian foods for myself, I try to avoid taking a preachy route, but usually I end up sharing that I feel it is wrong to take animal life when there are abundant and nutritious food sources available.
As a vegetarian, it was my goal to raise ethical children who would also follow a vegetarian diet; however, due to my husband’s encouragement and our joined concern for our daughter’s health, we recently made the decision to begin introducing flesh foods into her diet. At my request though, we purchase organic and, yes, this reads like an oxymoron, cruelty free slaughtered animals. So, my (our) goal is to serve meat dishes made from animals who led good lives and were loved and were not made to suffer the way that so many animals bred for factory farms have and will endure.
In order to find flesh foods that are organic and that come from animals who were raised in an “animal compassionate” way, and because I am a vegetarian with no prior knowledge about deciphering meat labels, I needed to do a fair amount of reading about how meats are labeled and what exactly each label means. As you might expect, many labels are misleading and confusing and may well be intended as marketing ploys. At the same time, many consumers want to know what it is that they are eating, so based on my current understanding, here are a few explanations on what meat labels mean:
Natural
According to an article published on Suite 101’s Food Resources and written by Laura Everage, a meat label that claims to be natural can mean that it is “minimally processed, does not contain artificial flavoring, coloring ingredients, chemical preservatives, or any other synthetic ingredients.” Everage explains, however, that “natural” does not take into account what processes occur to the living animal, such as the administration of antibiotics and growth enhancers.
Free Range
When it comes to the term “free range,” consumers should pay attention to the integrity of the certifying organization. According to Everage’s article, the USDA defines “free range” as meaning that birds have access to the outdoors to walk around, but that the required amount of outdoor time is limited to only 5 minutes. Notable also, especially to health conscious flesh eaters is that the “free range” label does not necessarily mean that the animals lived without being administered antibiotics or growth hormones.
No Added Hormones
What surprised me about the “no hormones administered” and “no added hormone” label is that by law, poultry and pigs are not supposed to receive hormone injections. That said, sellers of beef can request an audit from the U.S.D.A. who will certify the meat for a fee and with required documentation.
Kosher
According to what I have read on Kosher Blog, animals that are labeled “kosher” must be slaughtered based on exacting religious standards. Jonathan Abbett, the author of the “Is Kosher Meat Better” says that Jewish ritual slaughter is predicated on respect and compassion for the animals. The following is taken directly from Abbett’s entry on the Kosher Blog:
However, a discussion of “what kosher is” must involve a discussion of “what kosher is not.” Animals used for kosher slaughter are raised alongside animals used for non-kosher slaughter, so “kosher” is not a guarantee of cage-free upbringing, or quality organic feed. Independent verification of those factors are still necessary. Thankfully, there are some lines of kosher, organic meat, but they’re more expensive and not widely available.
- Wise Organic
- Rubashkin Organic (product listing from kosher.com)
- Tiferet Organic
The labels that I have discussed in this post are only a few of those that consumers will see on meat packaging. Again, I want to emphasize that I am a vegetarian and am not an expert on how animals who are raised for the food industry are treated (another reason why I am happy to be a vegetarian). At the same time, many of my loved ones eat flesh for cultural and other personal reasons. I welcome the thoughts and input of others who have considered what is behind the many variable labels that appear on meat.
My Sources
U.S.D.A. Food Labeling Fact Sheet
New York Times “Meat Labels . . . “
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You and I have had many email conversations on this topic. And you know that I completely respect your choice to be a vegetarian, and it is something that I have considered. However, it is just not for me.
You do a good job explaining these terms. However, I grow more and more doubtful of the labels. The industry is so huge that it’s hard to regulate, and while I understand the merits of organic meats, they are so expensive. Most of that is due to all of the regulations that one must follow to raise the animals.
I strongly believe that animals should be treated with respect, and I feel that none of these labels are guarantees that they have been respected. I am moving more and more towards getting meat only from people that I know and trust. My in-laws are raising pigs and we are getting 1/4 of a cow from my husband’s cousin who has a beef farm. We also eat wild animals, both animals that my husband hunts and fish that we catch. The only meat that I have trouble finding is chicken, so I buy antibiotic and hormone free chicken. Ideally, I would like to find a farm close to me that raises chickens for meat. I also see the value in using as much of one animal as we can before killing another. There is no reason to be so wasteful as to only eat one cut of meat. For example, buying a whole chicken instead of a few packages of boneless, skinless breasts. I’m also learning to cook more vegetarian meals that my family will enjoy so that I feel empowered and have the option to skip meat when the standards I have set are not available.
I am extremely happy about these choices that I have made for my family, and these educated decisions mean so much more to me than the label “organic.” Seeing the animals and how they live is the only way for me to know that they’re acceptable to eat.
Abbie, the way that you and your family obtain sources of meat appeals to me since you know exactly how the animals you are eating are treated and what kind of chemicals they are exposed to. Another friend who is interested in sustainable and healthful living suggested that our family purchase dairy and meat from a local farmer who uses organic practices though may not be a certified organic farmer ( I learned this summer from many of the local farmers that many of them plant and care for their farms with organic practices but are waiting to become certified).
As you point out though, the “organic” label may mean little comparatively, although the label depends on the integrity of the organization who certifies the seal.
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at http://tinyurl.com/65dptv
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