Green Choices: Meat & Poultry Buyer’s Guide

When it comes to buying meat and poultry, the greener choices are not always obvious.

Meat and poultry labels are confusing these days. What does “Natural” on that package of chicken breast mean? Why does “Certified Organic” cost so much? What’s a meat-eater to do? Our green guide to meat and poultry will help you make choices that are best for you.

Certified Organic (beef, pork, lamb, bison, poultry)

OrganicOrganic standards prohibit all use of antibiotics and hormones. (Hormone use in poultry and pork production—even conventional—has been banned since 1959.) All feed is vegetarian and certified organic—including pastureland—which means that it is not treated with pesticides or herbicides and cannot be genetically modified. Animals have access to pastureland, sunlight and enough land for exercise, and grazing is done in a manner that does not degrade the land through erosion or contamination. Animal cloning is forbidden.

Health benefits: Since USDA-certified organic labeling requires that animals be traced from birth to slaughter (including feed sources and medications), problems related to animal diseases and human foodborne illness can be easily traced to the source.

Eco-benefits: Organic standards ban the use of antibiotics and growth hormones, which leach into groundwater and ultimately end up in public water supplies.

Is it regulated? The USDA regulates the Certified Organic standard and independent agencies conduct farm inspections.

Keep in mind: Organic doesn’t necessarily mean grass-fed; however, certified organic livestock generally graze on open-range land three to six months longer than conventionally raised livestock to reach market size.

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner