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Organic Meat

Disputes about the benefits and dangers of meat have been going on for a long time.

Supporters of its consumption rightly point out that animal proteins are close to proteins of the human body because of their amino acid composition, and therefore meat should be eaten as much as possible.

Vegetarian societies consider the issue from the point of view of morality: meat cannot be eaten, because for the sake of it animals are killed.

We will proceed from the fact that before most people question "eat or not eat" still not worth it. However, meat remains a controversial product, especially in recent decades, when livestock has gone beyond the limits of small farms and has become the object of mass production, aimed at increasing profits by all means available to modern science. These are pesticides and herbicides, growth hormones, antibiotics and tranquilizers that enter the stomach of an animal along with feed and water.

These are antioxidants and preservatives, with the help of which manufacturers try to preserve the fresh look of meat products.

Keeping animals is a separate topic.

Calves, for example, are kept in cradled stalls for up to 16 weeks, where they can neither turn around nor even comfortably lie down.

And they are fed an iron-free milk substitute so that they develop anemia, "thanks to" which veal acquires a characteristic delicate color.

The picture is so unattractive that you can easily think about the transition to vegetarianism. But do not despair: there are corners of wildlife in the world, where special farms produce tasty and healthy organic meat in the old fashioned way, raising animals on clean pastures, without the use of harmful additives.

The guarantee that you buy exactly such meat is the label on the label.

Certification organic it is possible only with the observance of the strictest EU standards or world standards of other states, which provide for control at all stages of production.

On the farm, each animal at birth receives an individual identification mark, which is tracked all its way to our table.

Farms, which are most often organized as a family business, adhere to traditional methods of cattle breeding. Animals graze on ecologically immaculate meadows and fields. Eat chlorophyll-rich fresh grass, soy (in no case, not genetically modified), corn and other natural foods.

It is strictly prohibited to add antibiotics, growth hormones, transgenic plants, by-products of slaughter, chemicals to these feeds.

Animals drink only pure artesian water.

Farmers attach great importance to the conditions of their pets.

In the stalls, the cattle spends only a short winter period, and — attention — the barn door must be open all the time, and the animal cannot be tied so that it can go for a walk at any time.

All veterinary drugs, including even preventive vaccines, are prohibited.

The standards are very strict: if one cow or a pig got sick and it took more than 2-3 treatment courses per year, a decision could be made to replace the entire livestock of the farm.

After the maximum stressless slaughter of animals, any further movement of meat is carried out in sealed containers.

Summarizing, we can say that organic animal husbandry is based on three principles — movement, sun and natural way of feeding livestock.

As a result, we get a product that can be called without any reservations. "meat".

That is a valuable and absolutely safe food.

Organic meat is different from ordinary meat. higher quality protein, lower (by 10–20%) fat content, comparable to fat content in chicken. Agree, a valuable quality for those seeking to lose weight.

Especially since this fat contains more poly- and monounsaturated fatty acids, which themselves reduce the level of cholesterol in the blood.

And organic meat is different the richest set of vitamins and trace elements, so necessary for our body. And that means that every day we can get the maximum benefit and enjoyment from our favorite dishes, without wondering "eat or not eat?"

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