We will proceed from the fact that most people still do not face the question “to eat or not.” However, meat remains a controversial product, especially in recent decades, when animal husbandry has moved beyond small farms and became an object of mass production, aimed at increasing profits by all means available to modern science. These are pesticides and herbicides, growth hormones, antibiotics and tranquilizers, which enter the animal’s stomach along with food and water. These are antioxidants and preservatives that manufacturers use to keep meat products looking fresh.
Keeping animals is a separate topic. Calves, for example, are kept in cramped stalls for up to 16 weeks, where they cannot turn around or even lie down comfortably. And they are fed with an iron-free milk replacer so that they develop anemia, “thanks to which” the veal acquires its characteristic delicate color.
The picture is so unattractive that one can easily think about switching to vegetarianism. But do not despair: there are corners of wildlife in the world where delicious and healthy organic meat is produced on special farms in the old fashioned way, raising animals on clean pastures, without the use of harmful additives. The label on the label serves as a guarantee that you are buying just such meat.
Certification organic is possible only if the strictest EU standards or world standards of other countries are observed, which provide for control at all stages of production. On the farm, each animal at birth receives an individual identification mark, which tracks its entire path to our table. The farms, which are most often run as family businesses, follow traditional herding practices. Animals graze in ecologically perfect meadows and fields. They feed on fresh grass, rich in chlorophyll, soybeans (in no way genetically modified), corn and other natural feed. It is strictly prohibited to add antibiotics, growth hormones, transgenic plants, slaughter by-products, chemicals to these feeds. Animals drink only pure artesian water.
Farmers attach great importance to the living conditions of their pets. In stalls, cattle spend only a short winter period, and – attention – the barn door must be open all the time, and the animal cannot be tied up so that it can go out for a walk at any time.
All veterinary drugs, including even preventive vaccines, are prohibited. The standards are very strict: if one cow or pig gets sick and needs more than 2-3 treatment courses a year, a decision may be made to replace the entire herd of the farm. After the most stress-free slaughter of animals, any further movement of meat is carried out in sealed containers.
Summing up, we can say that organic animal husbandry is based on three principles -. As a result, we get a product that can be called “meat” without any reservations. That is, a valuable and absolutely safe food product.
Organic meat is different from ordinary meat. Agree, a valuable quality for those seeking to lose weight. Moreover, this fat contains more poly- and monounsaturated fatty acids, which in themselves lower blood cholesterol levels.
And also organic meat is different, so necessary for our body. This means that every day we can get the maximum benefit and pleasure from our favorite dishes, without asking the question “to eat or not to eat?”