Have you ever wondered what makes organic meat…well, organic? Many of us are much more familiar with the implications of organic produce. But what makes some meat organic and others not? We’ll fill you in.

Certified organic pigs, cattle and poultry must meet the following standards:

No drugs, growth hormones, or antibiotics. First of all, when you eat a meat product, bear in mind that you’re also putting into your body everything the animal has ingested. This can include anything from growth hormones to pesticides and antibiotics. These are harmful to your body and should be avoided. This is one major distinction between organic and non-organic meats.

All organic feed diet. From the beginning of the animal’s life, it must be fed only organic food such as corn meal, flax seed, soy and proteins. Again, this means the animal does not ingest pesticides, animal byproducts or steroids, and instead, feeds are formulated with the animal’s nutritional needs in mind.

Outdoor access all year long. Animals must be allowed the freedom to move and graze without being confined to inhumane cages and confined spaces. Not only does this prevent disease, but it is a humane approach to raising livestock in as natural an environment as possible.

Raised organically on organic farms. This means no narrow stalls or unclean barn stables. Facilities are managed with the environment in mind and manure used for fertilizing soil comes from organic livestock rather than outsourced from animals that may have ingested harmful byproducts.

Let us not neglect to mention that organic meats taste better. A healthier diet means more flavorful, and often-times leaner meat.

So, the question remains: Do you eat organic meat? Thinking of joining team organic? Share your experiences with us by commenting below!