Despite having a food supply that scientists and industry experts often describe as the safest in the world, many American consumers remain concerned about the pesticides, antibiotics, and steroids used by conventional meat producers to control disease and promote growth. The USDA monitors the use of these drugs and chemicals; in order to pass federal inspection, all meat must be free of any residue of drugs or chemicals. Since 1993, the USDA has regularly tested our meat supply for volatile residues of antibiotics and other animal drugs and has reported that there is virtually no incidence of violation of its National Residue Program.
A growing number of producers sell their meat as ΓÇ£naturalΓÇ¥ and ΓÇ£organic.ΓÇ¥ As defined by the USDA in 1982, ΓÇ£naturalΓÇ¥ has no bearing on how an animal was raisedΓÇöit refers to any meat that has been minimally processed and contains no artificial flavorings, colorings, preservatives, or other synthetic ingredients. This definition, then, allows all conventional meat to be labeled ΓÇ£natural.ΓÇ¥ It rules out only canned hams and other processed meats with water or chemical additives. At present, the USDA does not recognize the term ΓÇ£organic,ΓÇ¥ although several states have their own programs, which adhere to the 1994 California definition. To be labeled ΓÇ£organic,ΓÇ¥ meat must be raised on certified organic farms without antibiotics, pesticides, or steroids, and must be processed by certified handlers in ways that minimally affect the environment.
