Meat labels at face value indicate some sort of certification. Precisely what that means is often obscure. Sometimes, the certification processes from various government entities or food safety groups are suspect. The behemoth Federal agency USDA has an entire department that authorizes what should be stated on a poultry label or any other agricultural
The USDA Organic label, which requires inspections and verification, is probably the best recognized one and, in fairness, offers some admirable strictures: it prohibits synthetic fertilizers and industrial pesticides, all feed must be 100% organically produced and without animal byproducts or daily drugs, and although no testing is required, GMOs are also banned and a 100% score is required to earn the coveted label.
But there’s a catch, as Miki Kawasaki writes in Serious Eats: (ASM) creates these certifications “at the request of industry” with the goal of “working with industry partners to develop new labels and programs, to meet their needs and to meet consumer demand.” In fact, large producers can have their operations certified to meet their own marketing goals. Perdue engineered a meat label program with the USDA that was unique to their operation. Smaller, independent producers who often exceed the USDA standards for poultry and other agricultural products often ignore the USDA programs (they are voluntary) because they are expensive and they may even be exclusionary. For these and other reasons, it is good to understand the labels of some non-government-aligned organizations which offer third party certifications to participating farmers. Their goal is to deliver to the consumer a healthy chicken from farms that practice sustainable and environmentally sound agricultural practices.
The Antibiotic Free label is misleading, as the USDA cannot test and verify for antibiotic residue. If, however, a producer provides documentation to the USDA, only the following statements are approved for packaging – No antibiotics administered, or no antibiotics added and raised without antibiotics, A total ban on antibiotics is not an answer either as there is no one size fits all. As any watcher of Dr. Pol can tell you, when the veterinarian had to administer an antibiotic to a very sick steer on an organic ranch, it was the right answer, but the steer was then no longer considered “organically raised” and was removed from the herd to be sold under another classification.
The Free Range label means only that the producer has shown documentation that there exists outdoor access to the livestock. It does not provide a guarantee that the space allowed is actually used for that purpose or say anything about the quality of the space. And apparently, in many cases, the qualifying “space” is not used. As a side note, the term cage free, which was originally meant to reassure you that your dozen eggs did not come from imprisoned chickens laying eggs on conveyor belts, sometimes also appears on your roasting chicken package. But conditions of many chickens raised for consumption in “houses” actually can be horrific, so that the egg layer cage may be a preference among poultry prisoners.
Hormone Free is perhaps the most fatuous term used by poultry companies. It is meaningless, as hormones have been banned in poultry by the Federal government since 1959. It’s kind of like boasting that your automobile comes equipped with seat belts.
National Chicken Council has tried to create some order for its membership and offers suggestions (but few standards) to qualify for their
The American Humane Certified is an improvement on the abysmal track record of major poultry producers. It requires yearly audits. Still, it does not insist on any standard for better farm welfare practices, outdoor space or even health requirements for flocks.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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Very informative. Thank you Nancy. We've read bits and pieces of these over the years but you putting it all together makes it easy to decipher.
Now it is a matter of determining which stores carry products with these desired humane labels.
John
Hello John,
the last three organizations list on their websites which stores carry products approved by them. I should have mentioned that.
Nancy
I haven't bought meat from a regular grocery store in ages. Best to get it from your farmer's market where you can get to know the people raising the animals and find out exactly what they do to ensure their chicken, pork, etc is happy and healthy. When market isn't an option, I usually go to Mom's where I can feel it's a step up from Safeway, etc. Yes, it's more expensive but worth it to me and it helps to cut back on meat consumption as well.
Jennifer,
I completely agree about buying meat through farmers' markets. I don't think it can be stressed enough. Thank you for that additional comment. And yes,about Moms, as they really walk the walk.
Nancy
Great information. Thank you, Nancy. I've often wondered what those labels mean. I usually buy my meat from an excellent farmer at my farmer's market, when it's available. If I ever have to resort to grocery store meat, I now know what to look for.
Hello Leslie,
Great to hear from you! Yes, we try to buy meat from farmers at the Arlington Market and also one right here in Alexandria. I was surprised at how much I didn't know about labels!
Nancy