What is the difference between organic and not organic meat

Nutrition and healthy eating

Organic foods: Are they safer? More nutritious?

Discover the difference between organic foods and their traditionally grown counterparts when it comes to nutrition, safety and price.

By Mayo Clinic Staff

Once found only in health food stores, organic food is now a common feature at most grocery stores. And that's made a bit of a problem in the produce aisle.

For example, you can pick an apple grown with usual (conventional) methods. Or you can pick one that's organic. Both apples are firm, shiny and red. They both provide vitamins and fiber. And neither apple has fat, salt or cholesterol. Which should you choose? Get the facts before you shop.

What is organic farming?

The word "organic" means the way farmers grow and process farming (agricultural) products. These products include fruits, vegetables, grains, dairy products such as milk and cheese, and meat. Organic farming practices are designed to meet the following goals:

• Improve soil and water quality
• Cut pollution
• Provide safe, healthy places for farm animals (livestock) to live
• Enable natural farm animals' behavior
• Promote a self-sustaining cycle of resources on a farm

Materials or methods not allowed in organic farming include:

• Artificial (synthetic) fertilizers to add nutrients to the soil
• Sewage sludge as fertilizer
• Most synthetic pesticides for pest control
• Using radiation (irradiation) to preserve food or to get rid of disease or pests
• Using genetic technology to change the genetic makeup (genetic engineering) of crops, which can improve disease or pest resistance, or to improve crop harvests
• Antibiotics or growth hormones for farm animals (livestock)

Organic crop farming materials or practices may include:

• Plant waste left on fields (green manure), farm animals' manure or compost to improve soil quality
• Plant rotation to keep soil quality and to stop cycles of pests or disease
• Cover crops that prevent wearing away of soil (erosion) when sections of land aren't in use and to plow into soil for improving soil quality
• Mulch to control weeds
• Insects or insect traps to control pests
• Certain natural pesticides and a few synthetic pesticides approved for organic farming, used rarely and only as a last choice and coordinated with a USDA organic certifying agent

Organic farming practices for farm animals (livestock) include:

• Healthy living conditions and access to the outdoors
• Pasture feeding for at least 30% of farm animals' nutritional needs during grazing season
• Organic food for animals
• Shots to protect against disease (vaccinations)

Organic or not? Check the label

The U.S. Department of Agriculture (USDA) has set up an organic certification program that requires all organic food to meet strict government standards. These standards control how such food is grown, handled and processed.

Any product labeled as organic on the product description or packaging must be USDA certified. If it's certified, the producer may also use an official USDA Organic seal.

The USDA says producers who sell less than $5,000 a year in organic food don't need to be certified. These producers must follow the guidelines for organic food production. But they don't need to go through the certification process. They can label their products as organic. But they can't use the official USDA Organic seal.

Products certified 95 percent or more organic may display this USDA seal.

The USDA guidelines describe organic foods on product labels as:

• 100% organic. This label is used on certified organic fruits, vegetables, eggs, meat or other foods that have one ingredient. It may also be used on food items with many ingredients if all the items are certified organic, except for salt and water. These may have a USDA seal.
• Organic. If a food with many ingredients is labeled organic, at least 95% of the ingredients are certified organic, except for salt and water. The items that aren't organic must be from a USDA list of approved additional ingredients. These also may have a USDA seal.
• Made with organic. If a product with many ingredients has at least 70% certified organic ingredients, it may have a "made with organic" ingredients label. For example, a breakfast cereal might be labeled "made with organic oats." The ingredient list must show what items are organic. These products can't carry a USDA seal.
• Organic ingredients. If a product has some organic ingredients but less than 70% of the ingredients are certified organic , the product can't be labeled as organic. It also can't carry a USDA seal. The ingredient list can show which ingredients are organic.

Does 'organic' mean the same thing as 'natural'?

No, "natural" and "organic" are different. Usually, "natural" on a food label means that the product has no artificial colors, flavors or preservatives. "Natural" on a label doesn't have to do with the methods or materials used to grow the food ingredients.

Also be careful not to mix up other common food labels with organic labels. For example, certified organic beef guidelines include pasture access during at least 120 days of grazing season and no growth hormones. But the labels "free-range" or "hormone-free" don't mean a farmer followed all guidelines for organic certification.

Organic food: Is it safer or more nutritious?

Some data shows possible health benefits of organic foods when compared with foods grown using the usual (conventional) process. These studies have shown differences in the food. But there is limited information to prove how these differences can give potential overall health benefits.

Potential benefits include the following:

• Nutrients. Studies have shown small to moderate increases in some nutrients in organic produce. Organic produce may have more of certain antioxidants and types of flavonoids, which have antioxidant properties.
• Omega-3 fatty acids. The feeding requirements for organic farm animals (livestock) usually cause higher levels of omega-3 fatty acids. These include feeding cattle grass and alfalfa. Omega-3 fatty acids a kind of fat are more heart healthy than other fats. These higher omega-3 fatty acids are found in organic meats, dairy and eggs.
• Toxic metal. Cadmium is a toxic chemical naturally found in soils and absorbed by plants. Studies have shown much lower cadmium levels in organic grains, but not fruits and vegetables, when compared with crops grown using usual (conventional) methods. The lower cadmium levels in organic grains may be related to the ban on synthetic fertilizers in organic farming.
• Pesticide residue. Compared with produce grown using usual (conventional) methods, organically grown produce has lower levels of pesticide residue. The safety rules for the highest levels of residue allowed on conventional produce have changed. In many cases, the levels have been lowered. Organic produce may have residue because of pesticides approved for organic farming or because of airborne pesticides from conventional farms.
• Bacteria. Meats produced using usual (conventional) methods may have higher amounts of dangerous types of bacteria that may not be able to be treated with antibiotics. The overall risk of contamination of organic foods with bacteria is the same as conventional foods.

Are there downsides to buying organic?

One common concern with organic food is cost. Organic foods often cost more than similar foods grown using usual (conventional) methods. Higher prices are due, in part, to more costly ways of farming.

Food safety tips

Whether you go totally organic or choose to mix conventional and organic foods, keep these tips in mind:

• Choose a variety of foods from a mix of sources. You'll get a better variety of nutrients and lower your chance of exposure to a single pesticide.
• Buy fruits and vegetables in season when you can. To get the freshest produce, ask your grocer what is in season. Or buy food from your local farmers market.
• Read food labels carefully. Just because a product says it's organic or has organic ingredients doesn't mean it's a healthier choice. Some organic products may still be high in sugar, salt, fat or calories.
• Wash and scrub fresh fruits and vegetables well under running water. Washing helps remove dirt, germs and chemical traces from fruit and vegetable surfaces. But you can't remove all pesticide traces by washing. Throwing away the outer leaves of leafy vegetables can lessen contaminants. Peeling fruits and vegetables can remove contaminants but may also cut nutrients.

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April 22, 2022Show references

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See more In-depth

Is Organic Meat Really Better for You? 8 Terms on Meat Labels and What They Mean for Your Health

At the grocery store meat counter, sometimes it seems like you practically need a pocket translator to make sense of the many terms affixed to packages of chicken, beef, pork, and other proteins. In just a few square feet of supermarket space, youll likely spot meat touted as organic, pasture-raised, grass-fed, all-natural, and many other terms. So what do they all mean, and do any of them really indicate that the meat inside is better for you than cuts without those labels?

Meat is one of the highest-dollar items people purchase at the supermarket, so its natural (or perhaps organic?) to want answers to these questions. Survey data published in September 2022 by Statista showed that the average American household spent $11.14 on beef and $8.53 on chicken per grocery trip. And according to the USDA Economic Research Service, from 2021 to 2022, prices for poultry increased 14.6 percent and prices for other meats increased 14.2 percent. Still, this hasnt deterred many shoppers from purchasing organic. In January 2023, Globe Newswire reported that the global organic meat market was projected to grow at a rate of 7.5 percent from 2023 to 2028.

If youre wondering which of these terms is actually worth spending extra on, and where you can save a little cash, here are eight common meat marketing terms and what they do (and dont) have to offer.

1. Certified Organic

The U.S. Department of Agriculture (USDA) National Organic Program regulates all certified organic livestock, which is indicated by a green USDA seal. The USDA states that, to receive an organic seal, farms must raise animals in living conditions that accommodate their natural behaviors (like grazing), feed them 100 percent organic feed, and not administer antibiotics or hormones. Meat produced with additional foods, such as breading or seasoning, may be made with some (but not all) organic ingredients, which may be labeled individually. The USDA requires a minimum of 95 percent organic ingredients for a food to be labeled organic only when a product is made with at least this percentage may it carry the USDAs official green seal.

Youll definitely pay more for that seal on the label: An April 2022 report from the USDA found that organic ground beef was 75 percent more expensive than regular beef and bacon was 187 percent more costly. The question is, is it worth it?

Nutritionally, the variations between organic and conventional meat are probably not meaningful enough to impact your health, says Kris Sollid, RD, senior director of nutrition communications at the International Food Information Council (IFIC) in Washington, DC. By and large, research doesnt show that organic meat is more nutrient-dense than conventional. One meta-analysis published in the British Journal of Nutrition found few differences in the content of minerals, antioxidants, and most fatty acids when comparing organic meat superior to conventional. That could be why the U.S. government's official dietary guidancedoes not differentiate between organic and conventional varieties of meat.

2. Antibiotic-Free

Different versions of this label including raised without antibiotics can be found on meat, poultry, and animal products. There has been long-standing concern that conventionally raised animal products overuse antibiotics, leading to antibiotic resistance in the humans who regularly consume those products.

In a 2019 survey of 1,000 American adults, Consumer Reports found that approximately one-third of consumers frequently buy meat, poultry, and other foods with a no antibiotics claim. Foods with a USDA organic label can also make this claim, and undergo more rigorous inspection, while producers who want to use antibiotic-free on their products merely have to submit documentation to the USDA but do not undergo inspections. This practice has come under scrutiny due to research published in 2022 in Science magazine that revealed as many as 15 percent of antibiotic-free cattle tested positive for antibiotics.

If you want to ensure your diet is free of animal antibiotics, organic may be the way to go. Some experts believe concern over antibiotics may be inflated, however. The U.S. Food and Drug Administration (FDA) regulates all antibiotics administered to food-producing animals, evaluating their safety extensively, says Tamika Sims, PhD, senior director of food technology communications for IFIC. By the time you eat a steak, these meds should have left an animals system. Livestock must go through a withdrawal period after receiving antibiotics in order for the antibiotic to vacate the animals system before the animal goes to processing, she says.

3. Grass-Fed

The term grass-fed applies to beef and dairy products. (You wont see any grass-fed chicken or pork because these animals dont naturally eat grass.) Product labels such as grass-fed give us insight into how an animal was fed and cared for, says Dr. Sims. This label can be used voluntarily by a producer, and according to the USDA, grass- (or forage-) fed means that grass and forage will be the feed source consumed for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning.

As for nutrition, some grass-fed meats may have an edge over their grain-fed counterparts. (Though grass and grains are both plants, grains are the edible seeds of some grasses.) There are some differences in the nutrition profiles of animal meats that result from how, and in what regions of the world, animals are raised most notable is the fat content, with higher levels of polyunsaturated fats such as omega-3 fatty acids typically found in grass-fed meat, says Sollid. These fats are known for their potential to boost cardiovascular health and slow cognitive decline, among other benefits, according to the National Institutes of Health (NIH).

The fact that certified organic beef and dairy are grass fed may be why past research found that organic meat contained significantly higher levels of omega-3 polyunsaturated fats than conventional.

Since many of the benefits attributed to organic meats come from the animals diets (rather than other factors like antibiotic usage or environment), purchasing grass-fed meats may be a financially feasible middle ground between conventional and organic. A study published in 2022 in Foods, for example, found that just switching to pasture-fed beef would provide consumers with significantly more beneficial fatty acids.

4. Pasture-Raised

Pasture-raised meats come from animals who were allowed to roam freely outdoors and eat grasses or other foods their bodies are adapted to digest. But unlike certified organic, the term pasture-raised has no federal standard and, according to the Environmental Working Group, no regular farm inspections are required to verify correct usage.

While pasture-raised meats can offer potential benefits, such as higher levels of beneficial nutrients, a more humane upbringing, and a reduced likelihood of exposure to antibiotics and hormones, their higher price tag may not fit everyones budget, says Atlanta-based Jessie Hulsey, RD, LD. Its important to consider individual priorities, health goals, and values when deciding whether to invest in pasture-raised meats.

4. Natural

The USDA states that natural meat and poultry contains no artificial ingredients or added colors and was processed in a way that did not fundamentally alter the product. Further, the USDA requires natural claims on packaging to explain their meaning with a statement like no artificial ingredients. If you have concerns about the drawbacks of artificial ingredients in your food, choosing natural meats may be right for you. That said, keep in mind that natural is not interchangeable with organic. Natural meats do not have to meet the same dietary and environmental standards of organic meats.

5. Free Range

Though you may associate free range mostly with chickens and their eggs, any meat or poultry food can fall under the free range umbrella. To qualify for this term, farmers must submit a description of their animals housing conditions, which must feature access to the outdoors for over 51 percent of their lives, according to the USDA.

Choosing free-range meats can be an excellent way to ensure animal welfare, but it doesnt necessarily have an impact on meats health benefits.

6. Non-GMO Project Verified

Genetically modified organisms (better known as GMOs) are those that have had their DNA changed, usually to create a product thats superior in some way (such as being resistant to pests). Some people have concerns that genetically modifying food could cause health or environmental problems giving rise to the Non-GMO Project "Verified" seal. This certification from a nonprofit organization indicates that a product contains less than 0.9 percent genetically modified ingredients.

When it comes to meat, though, genetic modification isnt much of a concern. Only two species of genetically modified animals have been approved for consumption worldwide, according to German news outlet Deutsche Welle: the GalSafe pig and the AquAdvantage salmon.

7. Certified Humane

If animal welfare is a top concern, you may want to look for meats that are labeled asCertified Humane. This certification comes from a nonprofit called Humane Farm Animal Care and indicates that animals were treated kindly. Access to wholesome food, appropriate environmental design, and considerate transport and slaughter are some of the requirements a farm must prove to receive this seal. A certified humane designation has no impact on how healthy a particular product is to consume, however.

The Bottom Line

Only you can decide whether meat that has been raised in a certain way is the best choice for your values, health goals, and budget. It is important to understand exactly what the language on food labels means, and whether it does or does not impact the nutritional value of the food inside.

Which choices are best for you also depend on how often and how much meat you eat, and what the rest of your diet looks like, says Sollid. In general,research has provided strong evidence that lean and less processed meats are better for health overall, regardless of whether they are organic or have other special designations. But if eating food that has been raised humanely or is free from antibiotics is important to you, and worth the higher price tag, you can choose accordingly.