As long as the producer is within a certain distance of where the meat is being sold, usually the same state or administrative region, they can advertise as locally-raised, even if the meat being sold was raised in utterly inhumane factory farming conditions.
If you are shopping for meat at the grocery store, the Certified Organic or Certified Humane/Certified Animal Welfare Approved marks are the best way to ensure that the meat you are buying was raised in a reasonably ethical manner.
The benefit of sourcing your meat from your local butcher is that they can usually find out that kind of information for you. Most butchers maintain a close relationship with their suppliers and may be able to source ethically raised meat on your behalf.
The Certified Humane program is the best way for you to position meat, poultry, egg and dairy products to tap the growing demand for humanely raised products. When you become certified, you get credibility from inspection by the independent nonprofit Humane Farm Animal Care. And you reach millions of potential customers through our humane society supporters and the extensive media coverage that Certified Humane generates. Find out more.
The number of humanely raised products has boomed to meet that demand: just today, Perdue, the fourth-largest poultry producer in the U.S., announced an overhaul of its animal welfare practices -- an indication of the pressure the industry as a whole feels to respond to consumer concerns.
Americans love meat. We consume about 200 pounds per capita a year, according to the Organization for Economic Cooperation and Development, second only to Australia. About 9 billion animals were slaughtered in the U.S. in 2014.
In a 2014 Consumer Reports survey, 80% of respondents considered better living conditions for farm animals to be important or very important, outranking the use of antibiotics and genetically modified organisms in feed. And shoppers are willing to put their money where their mouths are: A 2012 ASPCA study found that 67% of respondents were willing to pay more for a humanely raised chicken.
A: One of the many myths of the modern meat industry is the \"cruelty to animal\" myth. For starters the USDA has a book full of rules about humane treatment and humane slaughter and their inspectors are standing there watching when animals are being slaughtered. But that isn't good enough for most industry members (you can always find a slob here or there). The vast majority of meat processors are trying to adhere to Temple Grandin's standards and they are tough -- much tougher than the USDA's. Go to and you will see what I mean. This lady is world famous. In fact our working facilities on our ranch were designed by her. There are many reasons why humane slaughter is so important and folks don't have to be concerned about it. The biggest reason may be that the more excited an animal is before it dies (for instance imagine an animal that knows it's being hunted) the worst the eating characteristics of its meat. When our critters are slaughtered they literally will not know what hit them and will not know it was coming. And that's true for what I'd say is over 99% (mistakes happen) of all the many millions of kills made each year here in America. I doubt that there's a hunter alive that could claim a record of humanely and quickly killing critters that could even approach that of a modern slaughter facility.
This six-level rating program for animals raised for meat and eggs is slightly more complicated. According to the ASPCA, each successive level represents progressively higher welfare and includes all requirements of those below it. Cage confinement, hormones, and subtherapeutic antibiotics are prohibited at all levels, standards extend to transport and slaughter, and compliance is verified by auditors on every farm.
In a settled lawsuit dating back as far as 2014 between Perdue Farms and the Humane Society of the United States (HSUS), Perdue agreed the term \"Humanely Raised\" was indeed misleading, did not reflect the conditions of the farm animals they slaughtered, and agreed to remove the term \"Humanely Raised\" from all its packaging and advertising. Yet the term 'Humanely Raised' is used even more in 2021! Tip:The ASPCA has a label guide to help consumers understand the meaningful and meaningless claims commonly found on meat, dairy and eggs.
Once you know what you are looking for, where to buy is the easy part. Most good health food stores, reputable grocery stores, and ethically minded online companies will carry meat that has been certified by any of these main animal welfare agencies.
Sustainably sourced meat comes from animals that are raised in accordance with humane animal welfare standards and environmental best practices and is an important part of responsible meat production.
Animals raised for sustainable meat production are typically fed a diet of pasture-raised grasses and forage. They are allowed to roam freely and are not confined to small spaces. This results in a more natural and stress-free life for the animal, which leads to healthier meat.
Animals raised in this way are allowed to roam and graze on grass and other plants, resulting in meat that is lower in fat and calories and higher in nutrients like omega-3 fatty acids and vitamins A and E.
Welcome to Grand View Farm, where we are dedicated to raising the highest quality pasture-raised meat. Our animals are treated with care and respect, and are never given any growth hormones or antibiotics. Our pasture-raised meat is not only better for the animals, but it's also better for you and the environment.
Our pasture-raised beef, pork and poultry are all raised on pasture, where they have access to fresh air, sunshine, and plenty of space to roam. This results in meat that is not only delicious, but also more nutritious and better for you.
Cage-free is not synonymous with cruelty-free. For instance, cage-free producers typically purchase hens from hatcheries, where male chickens are considered useless and killed at birth because they will not lay eggs and will not grow as large as chickens bred for meat. Hatcheries kill 260 million male chicks each year in the United States.
We offer meat-shares where you can buy a whole, half, or quarter cow or pig- or, you can buy a box of burgers, a sample of our beef- or, maybe you just want some ground beef. Our meat is as fresh as it gets! If you want something you do not see, reach out!
Order a 10lb., 20lb., 25lb., or 50lb. box of our absolutely amazing in-taste ground beef. High quality, pasture raised beef that is of the cleanest quality. Beef that is good for your burgers, stews, chilis, meatballs or tacos- or, whatever you use ground beef for- this stuff is the best.
A deposit of $750 for a half cow and $1500 for a whole animal. The balance of the live animal purchase is due once the animal is slaughtered. You'll pay the butcher separately for the aging, cutting, wrapping, and freezing when you pick up your meat. Please note: this is a live animal purchase, non USDA processed, and can't be shipped.
Our commitment to providing the Northern Virginia area with great beef from our ranch is driven by our commitment to having beef completely free of unnatural substances, so our practices are unfazed by modern animal-raising techniques where the cattle are given hormones, antibiotics, fed unnatural grains, and are confined all the time. Our cattle are raised in the complete opposite of this environment to bring you the best local grass fed beef Northern Virginia.
The other side of coin at Pasture is the butcher shop experience. A butcher shop should be a place where knowledge can be transferred from the professional to the layman. Visiting your butcher was once a time honored tradition, and now the process of interacting with a meat expert can be intimidating to some. Butchers are experts on all things meat, and are a category of professionals composed of passionate folk who want to educate our customers through their food. While the stereotype exudes an image of bruteness, often depicted as large, blood stained men with cleavers hacking away at some slab of meat, the reality is quite the contrary. Trained butchers rely on finesse just as much, if not more, than they depend on strength. They know what a healthy, well raised animal looks like, and how to humanely and properly slaughter it, for both the sake of the animal and for the benefit of the quality of meat. And butchers are experts who can (and love to) offer advice and guidance on how each cut of the animal should be cooked.
While these welfare labels give animals a comparatively better life than those raised on conventional factory farms, this does not remove the fact that animals raised for meat, dairy, and eggs are born into an industry that seeks to profit off of their deaths.
As we work towards a healthier and more sustainable food system where we will be able to meet all of our food values all the time, we are making a new, deeper commitment to foster growth and demand for the highest welfare kosher meat available.
The mainstream public spotlight often focuses on Halal meat, or more specifically how animal products are slaughtered. Halal slaughter is sometimes sensationalized in the media and is viewed as a controversial subject. However, if done properly, researchers have found that Halal slaughter is both safe and humane.
Meat that has been labeled organic implies that the animal has been born and raised on pastures that are certified organic. This means there are no chemicals in the area or in the grass where the animal was raised. Furthermore, no feed was sprayed with synthetic pesticides. 59ce067264