With the U.S. Department of Agriculture scaling back testing for mad cow disease, organic or grass-fed beef in particular is not only tastier, but safer too (see Mad Cow, Madder Food System, GG #101).
Roasts
Organic meat sales jumped to $23.4 million in 2005, an increase of 66 percent over 2004, making meat the fastest growing organic food category, according to the January 2006 issue of Supermarket News. “There’s high demand for organic meats, and consumers should place orders with producers at least two weeks in advance,” notes Holly Givens, spokesperson for the Organic Trade Association. National organic roast brands may be unavailable in retail stores, so shop online or look to regional meat producers (see our Meat Product Report, www.thegreenguide.com/reports).
Grass-fed meats offer consumers choices with more heart-healthy omega-3s and no added hormones or antibiotics. But since the USDA has yet to develop pastured-meat certification regulations, it pays to verify claims with producers, or refer to The Green Guide’s Smart Shoppers’ Card for Beef and Pork (www.thegreenguide.com/gg/pdf/meatpicks.pdf).
Also look for humanely-raised meats certified by Humane Farm Animal Care (www.certifiedhumane.com) and those certified by The Food Alliance, produced by ranchers who provide safe and fair working conditions; raise animals humanely and without hormones and antibiotics; conserve soil, water and wildlife habitat; and commit to continuous improvement of practices (www.foodalliance.org).
White Oak Pastures offers grass-fed and certified-humane beef, including a variety of roasts and its standout ground beef in health food stores and markets on the East Coast ($6.99; www.whiteoakpastures.com, 229-641-2081).
On the West Coast, look for Food Alliance-certified Oregon Country Natural Beef, available in stores in select states
The Green Guide: Tasty Roasts and Gift Baskets
Posted: November 12, 2006 by Certified Humane
With the U.S. Department of Agriculture scaling back testing for mad cow disease, organic or grass-fed beef in particular is not only tastier, but safer too (see Mad Cow, Madder Food System, GG #101).
Roasts
Organic meat sales jumped to $23.4 million in 2005, an increase of 66 percent over 2004, making meat the fastest growing organic food category, according to the January 2006 issue of Supermarket News. “There’s high demand for organic meats, and consumers should place orders with producers at least two weeks in advance,” notes Holly Givens, spokesperson for the Organic Trade Association. National organic roast brands may be unavailable in retail stores, so shop online or look to regional meat producers (see our Meat Product Report, www.thegreenguide.com/reports).
Grass-fed meats offer consumers choices with more heart-healthy omega-3s and no added hormones or antibiotics. But since the USDA has yet to develop pastured-meat certification regulations, it pays to verify claims with producers, or refer to The Green Guide’s Smart Shoppers’ Card for Beef and Pork (www.thegreenguide.com/gg/pdf/meatpicks.pdf).
Also look for humanely-raised meats certified by Humane Farm Animal Care (www.certifiedhumane.com) and those certified by The Food Alliance, produced by ranchers who provide safe and fair working conditions; raise animals humanely and without hormones and antibiotics; conserve soil, water and wildlife habitat; and commit to continuous improvement of practices (www.foodalliance.org).
White Oak Pastures offers grass-fed and certified-humane beef, including a variety of roasts and its standout ground beef in health food stores and markets on the East Coast ($6.99; www.whiteoakpastures.com, 229-641-2081).
On the West Coast, look for Food Alliance-certified Oregon Country Natural Beef, available in stores in select states
Category: news