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Switch to organic beef

Why This is Green

USDA organic standards can be confusing. Basically, certified organic animals must be raised under conditions that allow freedom of movement and access to the outdoors. Animals must be fed 100 percent organic feed produced without the use of pesticides, insecticides, or genetic engineering, and it has to be free from sewage sludge and animal derived proteins. (When cattle eat scraps of cattle is when mad cow disease becomes a concern.) No antibiotics or added hormones are allowed. In 2010, the USDA revised their rules regarding access to pasture for organic livestock operations because there were too many loopholes. Additionally, certified organic meat must be processed according to strict standards—no irradiation is allowed, for example. All in all organic is a system that is better for the animals and for the environment.

Keep in mind that organic farms can be large operations, and that certified organic beef isn’t necessarily 100 percent grass-fed. If you’re interested in eating meat from an animal that has never been fed any grain, you're better off with local pastured beef from a farmers' market or a specialty butcher shop. Grass-fed-beef-o-philes believe it’s the healthiest, most eco-friendly, and humane choice around.

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How To

Organic beef can be found in natural food markets and, increasingly, at mass retailers as well. Look for the USDA organic seal.

Both certified organic beef and beef raised in compliance with organic methods can be bought directly from local farms or through farmers' markets. Check out www.LocalHarvest.org or www.EatWild.com to find steaks near you.