Organic meat means 0% antibiotics, 0% growth hormones, 0% genetically modified feed.
The organic certification process also considers meat production. Meat from organic breeding farms means no antibiotics, medicinal substances, growth promoters, and hormones, and no genetically modified feed.
Like in every organic production, quality is more important than quantity.
In organic farms, as a rule, the animals feed on fodder produced on the farm or obtained elsewhere with appropriate certification. In the organic production meat system, every aspect impacts the quality of the final product.
Properties of organic livestock
The organic farm must comply with the relevant regulations and standards pertaining to animal farming. The Commission Regulation (EC) No. 889/2008 specifies the number of animals that can be maintained in a given area, their feeding, as well as treatment and the time of slaughter.
Organic livestock means that the animals have access to free-range, feed and meadows and pastures, water, proper hygiene, proper micro-climate, and lighting conditions.
Organic livestock does not use antibiotics to heal animals.
So, meat and dairy products certified as organic are more natural because they have no residues of animal drugs.
Organic livestock is based on a caring approach: the welfare of animals determines the quality of the meat we consume, together with the organic dairy products.
Specifically, the welfare of animals is controlled until the last phase: animal transport and humane slaughter.
The Organicity network proposes different meat products like dry and cured meat.
Contact us to know more and discover which products are available in your area.