"Sustainable” and “organics” are two buzzwords that are all over the internet and social channels every day in the foodie world. Whether you’re looking to eat “clean”, follow a trend or protect the environment, chances are you have heard them.
Organic. It’s the way our grandparents ate (before factory farming became the norm) and the way more and more people are choosing to eat today. When it comes to meat, organic means is free of harmful pesticides, antibiotics or growth hormones, produced humanely and in harmony with our planet, packed with nutrients and full of flavor. It might cost a little more, but those who eat it—more than 45 percent of Americans choose organic, according to a recent Gallup Poll—believe it’s well worth it.
In the past, organic meats were something that only specialty stores or butcher shops offered. However, some traditional grocers now offer the same quality organic meats right next to their non-organic counterparts, giving customers more options than ever. If you've ever wondered what the difference between the two is, we've compiled a list that will help you understand. Organic means . . .
Unless you've worked at a packaging plant or a butcher's shop, you probably spend a good deal of time scratching your head in the meat department of your grocery store. Animal products can be certified/approved/verified for so many different things – but what does that mean to you?
When you've got a new organic market opening up on every block in your city and are seeing more and more labels added to the foods in the grocery store, we admit that as a consumer, it's fair to wonder what's legit and what's being used as marketing leverage. When it comes to grass-fed beef, you're probably even more skeptical as of late because so many publications are claiming it tastes the same as grain-fed.