Consumption of antibiotic-free (ABF) poultry meat is a viable healthy and sustainable substitute for increased red meat consumption, which has led to an increase in greenhouse gas emissions and nutrition-related diseases. The rise of ABF meat is driven by consumer demand for meats without antibiotics. The World Health Organization (WHO) recommends that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals to reduce the risk of superbugs and harmful bacteria that can cause deadly illnesses in humans who eat them. To ensure ABF meat, consumers should look for the “antibiotic-free” label or the USDA Organic label on the package.
Key Takeaways
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Consumer demand drives the production of antibiotic-free meat.
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The World Health Organization recommends reducing antibiotic usage in animals to prevent the risk of superbugs.
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Look for the “antibiotic-free” label or USDA Organic label to ensure ABF meat.
The Importance of Animal Welfare: The Certified Humane Raised and Handled Label
Consumption of antibiotic-free (ABF) poultry meat is a viable healthy and sustainable substitute for increased red meat consumption, which has led to an increase in greenhouse gas emissions and nutrition-related diseases. The rise in antibiotic-free meat production is driven by consumer demand for meats without antibiotics. The World Health Organization (WHO) recommends that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals to reduce the risk of superbugs and harmful bacteria that can cause deadly illnesses in humans who eat them. To ensure antibiotic-free meat, consumers should look for the “antibiotic-free” label or the USDA Organic label on the package.
Another label to consider when buying chicken is the “Certified Humane Raised and Handled” sticker. This label ensures that the meat meets certain standards set forth by the Humane Farm Animal Care, a non-profit organization dedicated to improving the lives of farm animals in food production. The animals are verified to be never caged and have adequate space to move around freely, making this certification a step above free-range in terms of animal welfare.
When it comes to the label “hormone-free,” this is essentially a marketing ploy. The FDA and USDA made adding hormones to poultry and pigs illegal in 1952, so there is no need to pay more for a brand claiming to be hormone-free. However, it is worth noting that limited usage of certain steroid hormones is permitted in beef and mutton production, so it is relevant to consider the hormone content when purchasing red meat or lamb.
The term “free-range” can be misleading as it does not guarantee that the chickens actually go outdoors when given access to the outdoors. The USDA’s definition of “free-range” only requires that the producer can prove to the USDA that the chickens have been given access to the outdoors. While free-range birds do get more exercise than caged birds, they are not necessarily antibiotic-free or organic. All organic birds, on the other hand, are free-range as part of the organic certification requirements set by the USDA National Organic Program.
Organic poultry must be raised with no antibiotics, fed 100% organic feed, and given access to outdoor space. While organic foods are pricier than conventionally raised items, the organic certification process ensures that the animals are raised in a manner that meets organic standards. Organic meat has less fat, higher levels of vitamin E and omega-3 fatty acids, and is higher in a beneficial fat called conjugated linoleic acid (CLA) compared to conventionally raised meat. CLA is believed to lower the risk of cancer, reduce high blood pressure, and protect against depression.
In terms of meat grades, there are eight grades: prime, choice, select, standard, commercial, utility, cutter, and canner. Prime is the most tender and flavorful grade, but it is not readily available in supermarkets. Choice is the most prevalent fine-quality consumer beef, followed by select. Standard, commercial, utility, cutter, and canner grades refer to more mature meat and are often used for ground beef and processed products. Young beef is categorized as prime, choice, select, and standard.
The feeding practices of cattle can also affect the quality of meat. Corn-fed beef, which is the most common type of beef in the market, is produced by feeding cattle corn in feedlots for 60-120 days before slaughter. Corn-fed cattle gain weight quickly and produce the marbled, fatty meat that American consumers prefer. On the other hand, grass-fed beef is raised on pasture grass for the duration of their lives. Grass-fed beef has less fat, fewer calories, higher levels of vitamin E, omega-3 fatty acids, and conjugated linoleic acid (CLA). Grass-fed beef is considered to be healthier and more sustainable for both the cow and the consumer.
The labels “natural” and “organic” are often seen on meat products, but their meaning and standards vary. “Natural” means the meat has been minimally processed and contains no preservatives or artificial ingredients, but it does not guarantee how the animal was raised. “Certified organic” is a more clearly defined label, requiring producers to meet certain standards, including raising the animals on organic feed without pesticides and without the use of hormones and antibiotics.
Overall, when choosing antibiotic-free meat, consumers should look for the specific label indicating antibiotic-free or the USDA Organic label. It is also important to consider other labels such as “Certified Humane Raised and Handled” for animal welfare standards. Grass-fed beef is a healthier and more sustainable option, while organic meat ensures that the animals were raised following organic standards.
Understanding the “Hormone-Free” Label: Myth or Reality?
When it comes to the label “hormone-free,” this is essentially a marketing ploy. The FDA and USDA made adding hormones to poultry and pigs illegal in 1952, so there is no need to pay more for a brand claiming to be hormone-free.
However, it is worth noting that limited usage of certain steroid hormones is permitted in beef and mutton production, so it is relevant to consider the hormone content when purchasing red meat or lamb. While the FDA and USDA monitor and regulate hormone usage in beef and mutton, consumers who are concerned about hormone intake can opt for organic meat, as it must be raised without hormones or antibiotics.
Decoding “Free-Range” and “Organic”: What Do They Really Mean?
The term “free-range” can be misleading as it does not guarantee that the chickens actually go outdoors when given access to the outdoors. The USDA’s definition of “free-range” only requires that the producer can prove to the USDA that the chickens have been given access to the outdoors. While free-range birds do get more exercise than caged birds, they are not necessarily antibiotic-free or organic. All organic birds, on the other hand, are free-range as part of the organic certification requirements set by the USDA National Organic Program.
Organic poultry must be raised with no antibiotics, fed 100% organic feed, and given access to outdoor space. While organic foods are pricier than conventionally raised items, the organic certification process ensures that the animals are raised in a manner that meets organic standards. Organic meat has less fat, higher levels of vitamin E and omega-3 fatty acids, and is higher in a beneficial fat called conjugated linoleic acid (CLA) compared to conventionally raised meat. CLA is believed to lower the risk of cancer, reduce high blood pressure, and protect against depression.
In terms of meat grades, there are eight grades: prime, choice, select, standard, commercial, utility, cutter, and canner. Prime is the most tender and flavorful grade, but it is not readily available in supermarkets. Choice is the most prevalent fine-quality consumer beef, followed by select. Standard, commercial, utility, cutter, and canner grades refer to more mature meat and are often used for ground beef and processed products. Young beef is categorized as prime, choice, select, and standard.
The feeding practices of cattle can also affect the quality of meat. Corn-fed beef, which is the most common type of beef in the market, is produced by feeding cattle corn in feedlots for 60-120 days before slaughter. Corn-fed cattle gain weight quickly and produce the marbled, fatty meat that American consumers prefer. On the other hand, grass-fed beef is raised on pasture grass for the duration of their lives. Grass-fed beef has less fat, fewer calories, higher levels of vitamin E, omega-3 fatty acids, and conjugated linoleic acid (CLA). Grass-fed beef is considered to be healthier and more sustainable for both the cow and the consumer.
The labels “natural” and “organic” are often seen on meat products, but their meaning and standards vary. “Natural” means the meat has been minimally processed and contains no preservatives or artificial ingredients, but it does not guarantee how the animal was raised. “Certified organic” is a more clearly defined label, requiring producers to meet certain standards, including raising the animals on organic feed without pesticides and without the use of hormones and antibiotics.
Overall, when choosing antibiotic-free meat, consumers should look for the specific label indicating antibiotic-free or the USDA Organic label. It is also important to consider other labels such as “Certified Humane Raised and Handled” for animal welfare standards. Grass-fed beef is a healthier and more sustainable option, while organic meat ensures that the animals were raised following organic standards.
The Benefits of Organic Meat: Health and Environmental Considerations
Organic poultry must be raised with no antibiotics, fed 100% organic feed, and given access to outdoor space. While organic foods are pricier than conventionally raised items, the organic certification process ensures that the animals are raised in a manner that meets organic standards.
Organic meat has less fat, higher levels of vitamin E and omega-3 fatty acids, and is higher in a beneficial fat called conjugated linoleic acid (CLA) compared to conventionally raised meat. CLA is believed to lower the risk of cancer, reduce high blood pressure, and protect against depression.
Switching to antibiotic-free poultry meat is a viable healthy and sustainable substitute for increased red meat consumption, which has led to an increase in greenhouse gas emissions and nutrition-related diseases. Consumers can have peace of mind knowing that they are making an informed choice by selecting organic meat, as it is produced without the use of harmful chemicals and antibiotics.
Understanding Meat Grades and Feeding Practices: Making Informed Choices
In terms of meat grades, there are eight grades: prime, choice, select, standard, commercial, utility, cutter, and canner. Prime is the most tender and flavorful grade, but it is not readily available in supermarkets. Choice is the most prevalent fine-quality consumer beef, followed by select. Standard, commercial, utility, cutter, and canner grades refer to more mature meat and are often used for ground beef and processed products. Young beef is categorized as prime, choice, select, and standard.
The feeding practices of cattle can also affect the quality of meat. Corn-fed beef, which is the most common type of beef in the market, is produced by feeding cattle corn in feedlots for 60-120 days before slaughter. Corn-fed cattle gain weight quickly and produce the marbled, fatty meat that American consumers prefer. On the other hand, grass-fed beef is raised on pasture grass for the duration of their lives. Grass-fed beef has less fat, fewer calories, higher levels of vitamin E, omega-3 fatty acids, and conjugated linoleic acid (CLA). Grass-fed beef is considered to be healthier and more sustainable for both the cow and the consumer.
The labels “natural” and “organic” are often seen on meat products, but their meaning and standards vary. “Natural” means the meat has been minimally processed and contains no preservatives or artificial ingredients, but it does not guarantee how the animal was raised. “Certified organic” is a more clearly defined label, requiring producers to meet certain standards, including raising the animals on organic feed without pesticides and without the use of hormones and antibiotics.
Overall, when choosing antibiotic-free meat, consumers should look for the specific label indicating antibiotic-free or the USDA Organic label. It is also important to consider other labels such as “Certified Humane Raised and Handled” for animal welfare standards. Grass-fed beef is a healthier and more sustainable option, while organic meat ensures that the animals were raised following organic standards.
The Key to Antibiotic-Free Meat: Making Informed Choices
Consumption of antibiotic-free (ABF) poultry meat is a viable healthy and sustainable substitute for increased red meat consumption, which has led to an increase in greenhouse gas emissions and nutrition-related diseases. Fortunately, the rise in ABF meat production is driven by consumer demand for meats without antibiotics. The World Health Organization (WHO) recommends that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals to reduce the risk of superbugs and harmful bacteria that can cause deadly illnesses in humans who eat them.
To ensure antibiotic-free meat, consumers should look for the “antibiotic-free” label or the USDA Organic label on the package. Another label to consider when buying chicken is the “Certified Humane Raised and Handled” sticker. This label ensures that the meat meets certain standards set forth by the Humane Farm Animal Care, a non-profit organization dedicated to improving the lives of farm animals in food production. The animals are verified to be never caged and have adequate space to move around freely, making this certification a step above free-range in terms of animal welfare.
When it comes to the label “hormone-free,” this is essentially a marketing ploy. The FDA and USDA made adding hormones to poultry and pigs illegal in 1952, so there is no need to pay more for a brand claiming to be hormone-free. However, it is worth noting that limited usage of certain steroid hormones is permitted in beef and mutton production, so it is relevant to consider the hormone content when purchasing red meat or lamb.
The term “free-range” can be misleading as it does not guarantee that the chickens actually go outdoors when given access to the outdoors. The USDA’s definition of “free-range” only requires that the producer can prove to the USDA that the chickens have been given access to the outdoors. While free-range birds do get more exercise than caged birds, they are not necessarily antibiotic-free or organic. All organic birds, on the other hand, are free-range as part of the organic certification requirements set by the USDA National Organic Program.
Organic poultry must be raised with no antibiotics, fed 100% organic feed, and given access to outdoor space. While organic foods are pricier than conventionally raised items, the organic certification process ensures that the animals are raised in a manner that meets organic standards. Organic meat has less fat, higher levels of vitamin E and omega-3 fatty acids, and is higher in a beneficial fat called conjugated linoleic acid (CLA) compared to conventionally raised meat. CLA is believed to lower the risk of cancer, reduce high blood pressure, and protect against depression.
In terms of meat grades, there are eight grades: prime, choice, select, standard, commercial, utility, cutter, and canner. Prime is the most tender and flavorful grade, but it is not readily available in supermarkets. Choice is the most prevalent fine-quality consumer beef, followed by select. Standard, commercial, utility, cutter, and canner grades refer to more mature meat and are often used for ground beef and processed products. Young beef is categorized as prime, choice, select, and standard.
The feeding practices of cattle can also affect the quality of meat. Corn-fed beef, which is the most common type of beef in the market, is produced by feeding cattle corn in feedlots for 60-120 days before slaughter. Grass-fed beef, on the other hand, is raised on pasture grass for the duration of their lives. Grass-fed beef has less fat, fewer calories, higher levels of vitamin E, omega-3 fatty acids, and conjugated linoleic acid (CLA). Grass-fed beef is considered to be healthier and more sustainable for both the cow and the consumer.
The labels “natural” and “organic” are often seen on meat products, but their meaning and standards vary. “Natural” means the meat has been minimally processed and contains no preservatives or artificial ingredients, but it does not guarantee how the animal was raised. “Certified organic” is a more clearly defined label, requiring producers to meet certain standards, including raising the animals on organic feed without pesticides and without the use of hormones and antibiotics.
Overall, when choosing antibiotic-free meat, consumers should look for the specific label indicating antibiotic-free or the USDA Organic label. It is also important to consider other labels such as “Certified Humane Raised and Handled” for animal welfare standards. Grass-fed beef is a healthier and more sustainable option, while organic meat ensures that the animals were raised following organic standards.
