Processing beef

Hi Doug,

The short answer to your question is yes. However, there are many more complexities involved in the answer so I'll elaborate.

Organic beef must be slaughtered in slaughterhouses that are certified organic. The equipment and tools must be chemical free, cleaned fastidiously and the organic beef must at no time come into contact with conventional meats during or after the slaughtering process. In addition, no toxic chemicals may ever be used. However, facilities that process non-organic beef can also be certified organic slaughterhouses.

James Riddle (founding chair of the Independent Organic Inspectors Association) clearly mentions this very subject; "Records must be maintained of all organic slaughter activities and steps taken to protect organic integrity. If a plant can prove that it can segregate organic animals and meat products and take all steps necessary to protect organic integrity, then it can be certified. It does not have to be dedicated to slaughtering only organic animals, however."

Key elements that must be in place to ensure organic certification during the slaughter process are:

1. Organic cattle are segregated, allowing no cross contamination with conventional cattle.

2. The slaughterhouse must be meticulously cleaned with no traces of chemicals and/or residue from previous slaughters

3. Organic apple cider vinegar is used to coat the meat, in place of a toxic chemical solvent

Douglas Brown, a Denver-based reporter, produced a wonderful article titled 'Grass Fed Beef: One Steers Organic Journey from Ranch to Dinner.'

The article details his experience following a grass-fed, organic steer from the plains of Wyoming to a Colorado slaughterhouse. After slaughter he follows it through to a processing facility and eventually he watches at ends up on display in the butchery of a Whole Foods Market. Finally, we are given insight into a family meal where a portion of the steer is appreciated and eaten.

It is well worth the read and will give you detailed insight into the slaughter process and beyond, for one organically raised steer.

Finally, The Organic Trade Association reports, "Organic certification, by a U.S. Department of Agriculture-approved agent, is required for the farm and the processing and handling facilities prior to delivery to retail outlets… the organic production system offers traceability of the animal from birth to marketing of the resulting meat. Thus, when one purchases organic meat, there is a guarantee of traceability."

The stringent processes in place offer peace of mind for the buyer who pays a premium for their organic beef. There will be no cross contamination of their meat during the slaughtering process or beyond, ensuring as pristine a product as is possible in this day and age, just the way we want it.

Karyn A Pyle

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03/02/2012 09:08 am