At the restaurant there is plenty for all to eat. But if we are to make the choice of being meat eaters (and the clear majority are), then we should do so responsibly and humanely. In the end you get a better tasting product.
The Grays wanted to prove a point – and to do so with a blind tasting of Certified Humane Raised & Handled products against those conventionally raised. With the aid of the Humane Farm Animal Care (a non-profit organization that oversees and issues the voluntary certification), the Grays organized the tasting at the restaurant with a small group of journalists.
Certified producers Robert Moussally, Mosner Veal; John Baker, Giving Nature Eggs; Alan Zuschlag, Touchstone Lamb; John Bormann, Meyer Beef and Steve Gold, Murray’s Chicken supplied the meat and poultry and Gray’s kitchen prepared the food along with non-certified items. They were displayed and served without tasters knowing what food was certified and what was not. For this taster while not dramatically different in most cases, the taste test showed a definite edge for flavor to the certified humane raised and handled. In this tasting the difference was the least noticeable with the lamb and the most obvious with the strip loin from Meyer.
The representative from Meyer John Bormann was obviously pleased with the results as the flavor, juiciness, and texture all clearly favored the Meyer product.
The mission of HFAC is to “improve the welfare of farm animals by providing viable, credible duly monitored standards for humane food production and ensuring consumers that certified products meet these standards.”
What is the Certified Humane Certificate Program? The Certified Humane Raised & Handled program is an inspection, certification and labeling program for meat, poultry, egg and dairy products from animals raised to humane care standards. The program is a voluntary, user-fee based service available to producers, processors and transporters of animals raised for food. The purpose of the program is to provide independent verification that the care and handling of livestock and poultry on farms enrolled in the program meet high quality humane animal care standards.
What do the standards require? The Animal Care Standards require that livestock have access to clean and sufficient food and water; that their environment is not dangerous to their health; that they have sufficient protection from weather elements; that they have sufficient space allowance in order for them to move naturally; and other features to ensure the safety, health and comfort of the animal. In addition, the standards require that managers and caretakers be thoroughly trained
Meat Spotlight: Equinox Demonstrates a Carnivore’s Conscience
Posted: August 22, 2006 by Certified Humane
At the restaurant there is plenty for all to eat. But if we are to make the choice of being meat eaters (and the clear majority are), then we should do so responsibly and humanely. In the end you get a better tasting product.
The Grays wanted to prove a point – and to do so with a blind tasting of Certified Humane Raised & Handled products against those conventionally raised. With the aid of the Humane Farm Animal Care (a non-profit organization that oversees and issues the voluntary certification), the Grays organized the tasting at the restaurant with a small group of journalists.
Certified producers Robert Moussally, Mosner Veal; John Baker, Giving Nature Eggs; Alan Zuschlag, Touchstone Lamb; John Bormann, Meyer Beef and Steve Gold, Murray’s Chicken supplied the meat and poultry and Gray’s kitchen prepared the food along with non-certified items. They were displayed and served without tasters knowing what food was certified and what was not. For this taster while not dramatically different in most cases, the taste test showed a definite edge for flavor to the certified humane raised and handled. In this tasting the difference was the least noticeable with the lamb and the most obvious with the strip loin from Meyer.
The representative from Meyer John Bormann was obviously pleased with the results as the flavor, juiciness, and texture all clearly favored the Meyer product.
The mission of HFAC is to “improve the welfare of farm animals by providing viable, credible duly monitored standards for humane food production and ensuring consumers that certified products meet these standards.”
What is the Certified Humane Certificate Program? The Certified Humane Raised & Handled program is an inspection, certification and labeling program for meat, poultry, egg and dairy products from animals raised to humane care standards. The program is a voluntary, user-fee based service available to producers, processors and transporters of animals raised for food. The purpose of the program is to provide independent verification that the care and handling of livestock and poultry on farms enrolled in the program meet high quality humane animal care standards.
What do the standards require? The Animal Care Standards require that livestock have access to clean and sufficient food and water; that their environment is not dangerous to their health; that they have sufficient protection from weather elements; that they have sufficient space allowance in order for them to move naturally; and other features to ensure the safety, health and comfort of the animal. In addition, the standards require that managers and caretakers be thoroughly trained
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