Organically farmed meat has many benefits. It is healthier for the people who eat it as it is more nutritious, contains less potentially harmful additives and is BSE and GM free. It is healthier for the environment in which it is produced as organic farming methods are less disruptive to local ecosystems and are less dependent on chemicals. Organic farming is also more humane towards the animals themselves as they lead more natural lives, are not intensively farmed, are fed natural feedstuffs and are not routinely fed drugs. Best of all, organic meat is tastier!

GM free

European law prohibits the use of genetically modified organisms (GMO) in any aspect of organic food and farming. This means that organically reared animals are not genetically modified in any way and their feed is free from any genetically modified material.

When an organism is genetically modified, genes from another species are spliced into it. This is intended to provide some benefit - increase yields, speed up growth or make the organism more resistant to pests, for example. However, GM technology is very much in its infancy. When changes are made to an organism's genes, they often have effects other than those intended. Given the possible calamitous effects of these changes, many people think it prudent to exclude GM food from their diet.

BSE free

The livestock neural disease Bovine Spongiform Encephalopathy (BSE), which can cause the related disease Creutzfeld Jacob Disease (CJD) in humans, was caused by livestock feed containing animal proteins. As well as being unnatural, such feeding practices enable diseases such as BSE to be transferred between species.

Recognising that this could be a potential hazard, the Soil Association banned the use of animal proteins in feed for organically reared animals in 1983. There has not been a case of BSE recorded in an organically managed herd since before 1985.

Fewer artificial additives

Antibiotics, growth promoters and other additives are added to non-organic meat during the animal's life and while the meat is prepared for consumption. Normal intensive farming methods mean that animals live in overcrowded, unhealthy conditions where disease would quickly spread through the herd were antibiotics not used. Although antibiotics are still used to treat organically reared animals, the healthier living conditions of the animals mean that antibiotics are used prudently to treat specific ailments, rather than as a preventative method.

Once the animal has been slaughtered and the meat is being prepared for human consumption, additives are often added to it to improve the flavour, colour or texture of the meat, or to make it stay fresh longer. Organic food producers are prohibited from using additives that research has shown may be harmful to human health, such as sulphur dioxide or artificial colourings. But as our organic meat is reared more naturally, the meat has its own natural flavour, texture and colour, and does not need any artificial enhancers!

More nutritious

Organically reared meat is more nutritious not only because it contains far fewer artificial residues, toxins and additives and has no risk of diseases such as BSE, but also because it contains more naturally occurring minerals, vitamins and anti-oxidants.

Scientific studies have shown that animals fed on organically produced food have better reproductive health, growth, recovery from illness and vitality than animals fed non-organic food. These health benefits have even been show to be passed down through generations.

Better for the environment

Organic farming works in harmony with nature. Organic animal feed is grown without pesticides, herbicides and artificial fertilizers, which means there are no damaging toxins released into the environment. Organic farming methods are sustainable - crop rotation allows the soil's fertility to recover naturally. No fossil fuels or other resources are used to create chemicals to fertilize the soil or treat the crops. The lack of pesticides also means that wild plants and animals can happily live in and around organic farms, encouraging biodiversity.

Better for the animals

For a farm to be registered organic, it must comply with rigorous animal welfare standards. These ensure that the animals are not overcrowded, have comfortable bedding, have access to fields, and are allowed to express their natural behaviour patterns. Livestock are mainly grazed on herb and clover rich grass, rather than processed feed. Organically reared animals lead as natural and healthy lives as possible. Conventional farms treat their animals as a product or commodity, so being able to cram animals in, use cheap processed feed or speed the growth of the animal increases profitability. Organic farms are still, of course, run for profit, but recognise that some people are prepared to pay a little extra for healthier food from happier animals on farms that do not impact on the environment.

Better for your taste buds!

Most people who eat organic food do so because they find it tastes nicer than conventionally farmed food. In the case of the meat we sell, this is because of the animal's diet, freedom and well being. Organically raised animals eat herb and clover rich grass, which flavours their meat. They are given freedom to forage, graze and exercise. This makes the meat leaner, denser, less fatty and improves the texture and flavour. The animals are allowed to mature naturally, without growth promoters, which allows flavour to develop. And because the animals live more natural, stress free lives, damaging acids do not build up in the meat and the meat has a better texture.
Most people who try our organic meat do so because it's healthier and more ethical; but we believe it's the superb taste that brings them back for more!

For more information about organic food, please visit the Soil Association website:

www.soilassociation.org