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Is it better to choose Organic Meat ?
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Organic meat is sold as a tastier, healthier, and more ethical alternative, but what are the facts ?
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Science shows us that animals that have had enough exercise, have been well fed, and spared undue stress produce meat that has lots of well-textured muscle andnflavorsome fat. Organic-status meat should help guarantee all of these things, however, several other factors come into play that mean it’s important to check the provenance of your meat (mentioned below).
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What we know about organic meat
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Buying organic status means you can be happy that a key set of standards has been met in the rearing of an animal.
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Organically reared animals have been well looked after, with outdoor access and a stress-free existence, so tend to be healthier overall and should have good-quality meat.n• Animals eat organic feed with no artificial additives, however, this has little bearing on the quality of meat.n• Animals reared organically aren’t given antibiotics or growth-promoting hormones, although this is already the case for all cattle in many countries.
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• Organic farmers are encouraged to look after the environment the animals are reared in.n• Organic stock are more likely to have been slaughtered humanely, which produces better-quality meat. If an animal is stressed pre-slaughter, adrenaline levels surge,nburning energy and producing dry, firm, dark meat.
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Factors beyond organic
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There are some factors beyond whether or not an animal has been raised organically that can affect meat quality. Being fed grass or grain has more impact on flavor. Grain-fed muscle has more flavorful fat, is less acidic, and contains pleasant-tasting substances called lactones, while grass-fed cows’ meat can have a bitter, grassy flavor. If meat isn’t stored or transported with care, this affects quality, High demand for organic means it can travel far and be stored for a long time. A non-organic farm rearing humanely treated animals slaughtered and sold locally is likely to be superior.
