What Is Organic Chicken?

We all know about organic fruit and vegetables but did you know that you can now buy organic chicken?

People must have heard about the nasty conditions which broiler chickens -- which are bred for their meat -- are raised in?  These chickens have no more floor space than a sheet of A4 paper.  Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months.

Modem intensive systems of poultry production have produced cheap meat for the consumer -- but at a price.  Inside the intensive chicken houses, which are appearing in increasing numbers in the countryside, up to 40,000 birds are crammed, at 2 birds to the square foot, into a single windowless building, with almost continuous low levels of artificial light, they are then given drugs to speed up their rate of growth.  Keeping so many animals packed together in such a stressful environment can only contribute to their rates of infection.  It seems logical that the Chinese flu infections that we were seeing transmitted to humans comes from this same intensive farming.  It isnt necessary to produce food in this way.

Organic farmers do a number of things to ensure that chickens are reared as naturally as possible.  For starters, antibiotic growth promoters cannot be used but sick organic birds must be treated with appropriate veterinary medicine, so they can be given antibiotics if theyre very poorly.  But they cannot be given drugs on a regular and routine basis, something that almost all non-organic poultry have to endure.  Organic poultry is reared on a specially formulated feed containing only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement.  These chickens are often guaranteed to be fed on feed which is free from genetically modified feedstuffs (GMOs).  To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without artificial fertilisers or sprays.  Such feed is expensive, and therefore organic chicken is more expensive as well.

Also, on Soil Association registered farms, the number of chickens housed in a single shed is restricted to 1,000.  A non-organic intensive chicken farm may have as many as 40,000 in the same shed.  Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather.  Non-organic birds are almost always locked up night and day.

In addition, the Soil Association insists on full and clear labeling of processed chicken products.  They are able to trace back to the farm all ingredients used in any Soil Association chicken products.  Their organic certification standards state that food must undergo as little processing as is practical.

Organic standards are legally binding.  All organic businesses must be licensed by law, and are fully inspected at least once a year.  So if you want to see for yourself how organic animals are reared, why not visit an organic farm?

Choosing The Right Meat

To a person that does not commonly purchase meat, the deli counter can be a very intimidating place to be.  There are so many selections to choose from when you are trying to find red meat, and many people don't know where to look when it comes to purchasing good cuts of meat.  In this article, we'll discuss some of the common features of steaks to look for when purchasing beef so that you can know how to choose the right cuts for you and your family.

First off, you need to understand the USDA's grading system when it comes to steak.  There are three grades of beef sold under the USDA guidelines -- Prime, Choice, and Select.  Prime is the most expensive cut of beef, and it is usually from younger cows and features extensive marbling.  Marbling is an aspect of beef that is important to understand.  When small levels of fat permeate through the meat, causing it to have a ''marbled'' appearance like the stone of the same name, the beef is often very tender and consequently highly desired.  It can be tough to find Prime USDA beef outside of restaurants, with only specialty butchers usually carrying the meat.  The next step down in the quality of beef is Choice.  Choice beef is the most commonly found grade in the marketplace, and while it has less marbling than Prime beef, it still tends to be desirable.  Select is the lowest grade of beef, featuring limited marbling throughout the beef, usually resulting in tough meat that isn't very juicy.

Another important aspect to consider when buying beef is the cut.  One of the most commonly purchased high-end steak cuts is known as filet mignon.  Also commonly referred to as beef tenderloin, these cuts are amongst the tenderest cuts of beef available.  They are often round in appearance, and you can expect to pay a pretty penny when purchasing filet mignon.  New York Strip Steaks are also often desirable, featuring a long marbled cut of meat with a strip of fat along the side.  T-Bones and Porterhouses represent the bigger cuts of steak, with 20 ounces being a common size for the Porterhouse.  They feature a bone along the center with plenty of marbled, tender meat/ throughout.

When choosing an individual steak, there are some things to look out for.  Purchase beef that is bright red in color, signifying a level of freshness not found in most steaks.  The package that the steak comes in should be cold, and there shouldn't be much juice floating around the package -- that denotes that the meat may have been on the shelf for too long of a time.  The meat should be firm to the touch, with soft meat possibly being on the shelf too long as well.

Now that you know what to look for when shopping for a steak, you can more accurately pick the cut of meat and the choice steaks to keep you and your dinner guests pleased.