Understanding “Organic”
Organic is a big term in food production these days. I mean, according to the Oxford dictionary the first definition of the term “organic” means: relating to or derived from living matter. So, all agriculture, in its truest sense of the word is organic. But, of course, we all are beginning to understand that’s not what people mean when they say, “I only buy organic foods.” or, “ I only eat organic foods.”
Even as someone who is deeply involved in the agriculture industry, I had to sit down and review the regulations to remember understand what the “label” organic means. I have read most of them in the past but there are so many lol. There are many, many facets to the the production of organic produce and meat, 112 pages for livestock production alone, in fact. Being a beef producer, I am just going to touch on the beef side of things. If you want to read the (112 page) USDA’s “Organic Guide for Livestock Producers” handbook see the link at the bottom of the article.
Honestly, I love the idea of producing an organic product. That’s our ultimate goal. Let’s put it this way; we are on a journey and we hope that is our end destination. However, as much of a perfectionist as I am, I am also a realist. So, instead of not producing meat because I can’t do it the most perfect way - we are producing a product we still believe in and that is helping us get to where we want to be. It’s a win-win!
So much about producing organic products is managing the land in a sustainable and healthy way. I’m all for that. Now granted, the organic label is the government’s view on how that is done, and I’m not bashing anyone for doing it their way. But there’s a lot in common here. I also believe that complete transparency is the best way. So as I go through the stipulations, I talk about where we are in our journey. Whew! Here goes!
What Does “Organic” Mean
USDA certified label came into effect in October of 2002. The stipulations regarding the organic label can be found under Title 7, Part 205, of the Code of Federal Regulations. The assessment process is carried out by a third-party certifier—an independent body that is not linked to either the seller (the farmer) or the buyer.
Organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible. (Taken from USDA website).
This program is the most strict with the most guidelines, and is governed by the USDA’s National Organic Program (NOP).
NOP Regulations in the Production of Organic Meat
Animals are raised in living conditions accommodating their natural behaviors
During the finishing period, ruminant slaughter stock must be maintained on pasture during the grazing season but are exempt from the minimum 30 percent DMI requirement from grazing. Feeding areas must allow for feeding of all stock without crowding and without competition. The finishing period shall not exceed one-fifth of the animal’s total life or 120 days, whichever is shorter.
Everett Beef animals are usually out on pasture 100% of their life up until the finishing period. Animals are typically 18 mo to 3 years old at the time of finishing. We typically finish animals for 75-100 days depending on the animal.
A description must be kept of all feeds (including pasture) and supplements for each type and class of animal—including source, percentage and amounts fed, and changes to rations.
We have our rations professionally created to ensure all nutrients, and nutritional percentages are fulfilled. We keep daily logs of how much each pen of animals is getting on what ration. We always know what our animals are eating!
The grazing season must total a minimum of 120 days per year. The grazing season need not be continuous—breaks from grazing are permitted during the grazing season.
Our animals are typically on forage at least 120 days a year and often year round unless forage is not available for short periods of time until they are finished.
Animals are Fed 100% organic feed and forage
To be certified organic, a grain or forage resource must not have had synthetic fertilizers, sewage sludge, irradiation applied, and/or had genetically engineered products produced on that ground in three or more years (USDA, 2011).
We buy all of our feedstuffs locally within 100 miles of our feedyard. At this time, we do not have any organic suppliers. The most common chemicals used would be synthetic fertilizers and pesticides. These are used in order to allow the crops to produce higher yields per acre.
Animals are not administered antibiotics or hormones.
This does not include vaccinations against disease that would help prevent later sickness and disease prevention.
We vaccinate all of our animals at a young age in order to prevent the spread of communicable diseases, and prevent future sickness.
At the time of this writing, many routine veterinary medi- cines—most notably antibiotics—are prohibited in organic production. Animals treated with medications that are not allowed in organic production cannot be sold after- ward as organic. However, the USDA organic regulations do not allow you to withhold treatment: § 205.238(c)(7) states that the producer of organic livestock must not “(w)ithhold medical treatment from a sick animal in an effort to preserve its organic status. All appro- priate medications must be used to restore an animal to health when methods acceptable to organic production fail...” (USDA Organic Guide to Livestock Production booklet)
When we have to doctor one of our meat animals we do not sell it without making sure our customers know that it was given a shot of antibiotics to help it get better. We do not hesitate to doctor sick animals as it often prevents death. We do not often have to doctor an animal due to management practices and age of the animal at the time of finishing.
No animal drugs, including hormones, to promote growth, plastic pellets for roughage, rations containing urea or manure (including poultry litter), mammalian- or poultry-slaughter products (e.g., blood meal, plasma meal, feather meal, tallow, and grease) to any livestock, including poultry, Feeding antibiotics (including ionophores), excessive amounts of feed supplements or additives.
We do not feed growth hormones or ionophores to the animals we sell for meat. (the rest of the items on the list are not relevant as we don’t feed them to any of the customer cattle in our feedyard)
Animals are offered living conditions that accommodate the health and their natural behavior.
These include outdoor areas, shade, shelter, space for exercise, fresh air, clean water for drinking, direct sunlight.
Our animals are never confined indoors. Most of our pastures offer all of these things, shade being one that is often hard to come by in pastures with out trees. However, we raise a breed of cattle (Corriente and half Corriente) that is suited to the southwest and its climate. This is also addressed in the Organic handbook, raising a breed that is suited to where you live is part of participating in an organic practice. When our cattle are being finished the pens provide the opportunity to move, windbreaks for winter conditions, fresh air, direct sunlight, and clean water. Manure is cleaned from pens yearly.
What Organic Does Not Mean
The NOP (National Organic Program through the USDA) does not regulate or govern what happens to the meat during processing. Meaning that the meat may have additional colorants or products (spices, sauces, marinades, etc.) added to the final product, unlike all-natural meats. However, all added ingredients must be certified organic in keeping with labeling guidelines. What this means is that organic products can be processed past their “whole food” status. For example; jerky, sausage, marinated products etc.
Packaging and the USDA Label
If a product is organic, and the producers have gone through the process to become certified, they can then use USDA organic seal in their packaging. Producers selling less than $5000/year can still use the term organic in their marketing without going through the process to become certified. They are required, however to follow the same standards in order to use the term “organic". However, if you use the term organic in you marketing and sell more than $5000 in product a year, you must become certified through the USDA. Of course, producers try to get around this due to fees and inspections associated with the process. However, most producers see the value in the label if they have gone to the strenuous lengths required to produce a USDA standard organic product.
However
Ultimately, the USDA clarifies that the Organic certification is a process claim, not a product claim, and it assures the consumer that the organic farmer followed the requirements and restrictions spelled out in the USDA organic regulations. Organic certification does not guarantee that the product is completely free of all pesticide residues or genetically modified organism (GMO) contamination. (USDA Organic Guide to Livestock Production booklet)
