Natural

Non-confined

Pasture-raised

Meat and poultry labeled natural should

not have any added artificial flavoring,
color ingredients, chemical preservatives, or artificial or synthetic ingredients,
and should be only minimally processed
defined by the USDA as a process
that does not fundamentally alter the raw
product. Natural has no bearing on the
way the animal was raised or the food
and additives that it was fed.

Animals were not confined in a feedlot, and

had continuous access to the outside throughout their lifecycle. This does not actually mean
that the animals went outside.

In general, pasturing is a traditional farming technique where animals are raised

outdoors in a humane, ecologically sustainable manner and eat foods that nature
intended them to eat. Animals are raised
on pasture rather than being fattened on
a feedlot or in a confined facility.

No Added Hormones
Animals were raised without added
growth hormones. By law, hogs and
poultry cannot be given hormones so
the use of the label on these meats is
mere advertising. To ensure that other
meats were raised without added hormones, ask your farmer or butcher.

No Antibiotic Use
No antibiotics were administered to the
animal during its lifetime. If an animal
becomes sick, and needs antibiotics, it
cannot be sold under this label.

No Feedlots
Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up cattle for slaughter
during the last three to four months of its
life. Meat bearing this label indicates that
the animal went straight from the farm or
ranch where it was raised to a USDAcertified slaughterhouse.

No Meat/Animal By-products
This label should indicate that the animals were
raised on feed that contained no animal byproducts (beaks, bones, tails, etc.). However,
unlike the organic label, this claim is not verified by any third party source.

No Routine Antibiotic Use

Antibiotics were not given to the animal to
promote growth or to prevent disease, but may
have been administered if the animal became ill.

Organic
In order to be labeled organic, a product, its
producer, and the farm where the ingredients
come from must meet the USDAs organic
standards and must be certified by a USDAapproved food-certifying agency. Organic foods
cannot be grown using synthetic fertilizers,
chemicals, or sewage sludge, cannot be
genetically modified, and cannot be irradiated.
Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics. Furthermore, the animals must
have access to the outdoors, and ruminants
(animals with multi-chambered stomachs that
chew their cud) must have access to pasture
(but dont actually have to go outdoors and
graze on pasture to be considered organic).

Source Verified
Source verified means that an animal
is assigned an ID number at birth that
allows it to be traced through its life,
slaughter and sale. Source verification
also tracks health records, feed records and genetic history. This system,
however, does not indicate whether the
animal was raised sustainably by local
farmers in fact, the cost of developing such a system is often prohibitive for
independent growers. An inexpensive
alternative is to simply buy directly from
a local farmer who raised the animal and
oversaw its slaughter.

Sustainable
While the word sustainable does not have
a hard and fast definition, truly sustainable
foods are raised locally by family farmers
who promote the health of their animals,
land and local communities. To be sure
this label meets your expectations, ask
your grocer or farmer for more information about how their animals were raised.

Glossary of

Meat
Production
Methods

You want to eat better but all

those labels are so confusing
what can you do?
Carry this handy
glossary when you shop
to find the best food for
you and your family.

Glossary of

Meat
Production
Methods

100% Vegetarian Feed

Dry Aged

Grass-fed

Animals are not fed any animal byproducts. This does not guarantee that they
were raised outdoors or on pasture, but
it should indicate that they were raised on
grasses, hay, silage and other feed found
on pasture or in a field. Grain, like corn,
is vegetarian and falls into this category.
This label does not reveal whether the animals were fed supplements or additives.

Dry aged means that meat, most often beef,

is aged in a refrigerated cooler at a certain
temperature for up to a month. Cold dry aging
allows moisture to evaporate from the meat,
which concentrates the flavor. At the same
time, natural enzymes in the meat break down
fibrous and connective tissue ensuring that
the meat will be as tender as possible. Since
cold storage space is expensive, only prime
cuts like loin or rib meat are dry aged.

These animals eat grasses from weaning to slaughter. Their diet should not be
supplemented with grain, animal byproducts, or synthetic hormones. They should
not be given antibiotics to promote growth
or prevent disease (though they may be
given antibiotics to treat disease). Note that
grass-fed does not guarantee that the
animal was pastured or pasture-raised. While
most grass-fed animals are pasture-raised,
some may still be confined and fed a steady
diet of grasses. While the USDA concurs
with these standards, they are only voluntary. Farmers and ranchers may request that
their use of the grass-fed label be verified
through an independent auditing process,
but are not required to do so.

Artisan Meats
Artisan butchers use traditional methods
of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques lend
themselves to working by hand to get the
tastiest flavor out of a piece of meat. For
this reason, artisan butchers often have
close relationships with local farmers to
ensure that, from farm to plate, their products are of the highest possible quality.

Biodynamic
This holistic method of agriculture is
based on the philosophy that all aspects
of the farm should be treated as an
interrelated whole. Having emerged as
a non-chemical agriculture movement
approximately 20 years before the
development of organic agriculture,
biodynamics has now spread throughout
the world. Biodynamic farmers work in
harmony with nature and use a variety
of techniques, such as crop rotation and
on-farm composting, to foster a sustainable and productive environment. Food
labeled biodynamic must be certified
by an independent third party.

Cage Free
Birds are raised without cages. What this
doesnt explain is whether the birds were
raised outdoors on pasture, if they had
access to the outside, or if they were
raised indoors in overcrowded conditions. If you want to buy eggs, poultry or
meat that was raised outdoors, look for
a label that says Pastured or Pastureraised, or ask your local farmer.
Please note that products labeled with
these terms, except organic and biodynamic, are not certified or verified by an
independent source, so your best bet is
to ask questions about where your food
came from and to know your local farmer.

Whats Best
 ocal sustainable or local organic
1 L
from a small family farmer
2 Biodynamic
3 Organic

To find out more, please

visit Sustainable Table at
www.sustainabletable.org.

Free-range/roaming
RUNNING
Free Range or Free Roaming means that the
animal had some access to the outdoors each
day. However, this doesnt guarantee that the
animal actually spent any time outside. As long
as a door to the outdoors is left open for some
period of time, the animal can be considered
Free Range. Although the USDA has defined this
term for chicken raised for consumption, no
standards have been set for egg-laying chickens
or for other animals. If you want to buy eggs,
poultry or meat that was raised outdoors, look
for a label that says Pastured or Pastureraised, or ask your local farmer.

Grain-fed
Industrial animal farms rely on corn and soy as
a cheap source of protein-rich feed. However,
ruminants like cows have stomachs that evolved
to digest grasses and other forage. As a result,
when these animals are fed a grain-heavy diet,
they often have digestive problems, poor liver
health, and, in extreme cases, their diet can
kill them. If you want meat or poultry that was
raised with a sustainable diet, look for Pastured or Grass-fed.

Create change
one forkful at a time.

Heritage
Heritage foods are derived from rare and
endangered breeds of livestock and crops.
Animals are purebreds, a specific breed of
animal that is near extinction. Production
standards are not required by law, but most
heritage farmers use sustainable methods.
Raising heritage breeds saves animals
(and plants) from extinction and preserves
genetic diversity.

Irradiation
Food labels that include the
radura logo shown indicate that
a product has been irradiated.
When meat is irradiated, it is exposed to
very high doses of radiation that kill all
bacteria good and bad. While the claim
is that irradiation makes food safer, it is
useless against some common agricultural
diseases, including foot and mouth, mad
cow and hepatitis. The use of irradiation
also undermines the incentive for industrial
farms and processors to clean up their
production methods. Irradiation is currently
approved for beef, eggs, horsemeat, lamb,
pork, poultry and many other products,
including fruits and vegetables.

Local
Local meats are raised as close to your
home as possible. Depending on where
you live, the closest farm raising meat
for local sale could be as close as your
backyard or as far as a neighboring state.
If you are buying directly from an area
farmer, your meat is definitely local. If you
see the label in a store, ask your grocer
where the meat was raised.

FOLDING DIRECTIONS
NATURAL

NO MEAT/ANIMAL BY-PRODUCTS

PASTURE-RAISED

100% VEGETARIAN FEED

DRY AGED

GRASS-FED

Meat and poultry carrying the natural

claim must not contain any artificial flavoring, color ingredients, chemical preservatives, or artificial or synthetic ingredients,
and are only minimally processed and
is defined by the USDA as a process
that does not fundamentally alter the raw
product. Natural has no bearing on the
way the animal was raised or the food and
additives that it consumed.

Meat and poultry bearing this label should indicate that the animals were raised on feed that
contained no by-products (beaks, bones, tails,
etc.). However, unlike the organic label, this
claim is not verified by any third party source.

In general, pasturing is a traditional farming technique where animals are raised

outdoors in a humane, ecologically sustainable manner and eat foods that nature
intended them to eat. Animals are raised
on pasture rather than being fattened on a
feedlot or in a confined facility.

Animals are not fed any animal byproducts. This does not guarantee they were
raised outdoors or on pasture, but it
should indicate that they were raised on
grasses, hay, silage and other feed found
on pasture or in a field. Grain, like corn,
is vegetarian and falls into this category.
Producers feeding their animals a 100%
vegetarian diet should not be giving them
supplements or additives, but it is always
best to check with the farmer.

Dry aged means that meat, most often beef,

is aged in a refrigerated cooler at a certain
temperature for up to a month. Cold, dry aging
allows moisture to evaporate from the meat
which concentrates the flavor. At the same
time, natural enzymes in the meat break down
fibrous and connective tissue ensuring that
the meat will be as tender as possible. Since
cold storage space is expensive, only prime
cuts like loin or rib meat are dry aged.

Animals eat grasses from start to finish.

They should not be supplemented with
grain, animal byproducts, synthetic
hormones, or be given antibiotics to promote growth or prevent disease (though
they might be given antibiotics to treat
disease). Note that grass-fed does not
guarantee that the animal was pastured
or pasture-raised. While most grass-fed
animals are pasture-raised, some may
still be confined and fed a steady diet of
grasses. While the USDA concurs with
these standards, they are only voluntary.
Farmers and ranchers may request that
their use of the grass-fed label be verified
through an independent auditing process
but are not required to do so.

Antibiotics were not given to the animal to

promote growth or to prevent disease, but may
have been administered if the animal became ill.

NON-CONFINED

Animals were raised without added

growth hormones. By law, hogs and
poultry cannot be given any hormones
so the use of the label on these meats is
misleading! To ensure that other meats
were raised without added hormones,
ask your farmer or butcher.

Animals not confined in a feedlot, and have continuous access to the outside throughout their
lifecycle. For poultry, check to make sure the
animals were actually permitted to go outside,
and not simply raised cage free in barns.

Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up, cattle for slaughter
for the last three to four months of their
life. Meat bearing this label indicates that
the animal went straight from the farm,
or ranch that it was raised on, to a USDA
certified slaughterhouse.

Source verified means that animals are assigned a number ID at birth which allows it
to be traced through its life, slaughter and
sale. The source verification also tracks
health records, feed records and genetic
history. This system, however, will not
indicate whether or not the animals were
raised sustainably by local farmers in
fact the cost of developing such a system
is often prohibitive for independent growers. An inexpensive source verification
alternative would be to simply buy direct
from a local farmer.

ORGANIC
In order to be labeled organic, a product, its
producer, and the farmer must meet the USDAs
organic standards and must be certified by a
USDA-approved food-certifying agency. Organic
foods cannot be grown using synthetic fertilizers, chemicals, or sewage sludge, cannot be
genetically modified, and cannot be irradiated.
Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics. Furthermore, the animals must
have access to the outdoors, and ruminants
must have access to pasture (which doesnt
mean they actually have to go outdoors and
graze on pasture to be considered organic).

ARTISAN MEATS
Artisan butchers use traditional methods
of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques
often lend themselves to working by
hand to get the tastiest flavor out of a
piece of meat. For this reason, artisan
butchers often have close relationships
with local farmers to ensure that, from
farm to plate, their products are of the
highest possible quality.

SUSTAINABLE
While the word sustainable does not have
a hard and fast definition, truly sustainable
foods are raised locally by family farmers
who can ensure that the health of their
animals, land and local communities are
paramount in their agricultural practices.
To be sure that this label meets your
expectations, be sure to ask your grocer
or farmer for more information about how
their animals were raised.

GLOSSARY OF

MEAT
PRODUCTION
METHODS

Carry this handy glossary

with you when shopping to
find the best food for you
and your family!

MEAT
PRODUCTION

from a small family farmer

2 Biodynamic
3 Organic

FREE-RANGE/ROAMING
Free Range or Free Roaming
means that the animal had some access to
the outdoors each day. However, this doesnt
guarantee that the animal actually spent any
time outside. As long as a door to the outdoors
is left open for some period of time, the animal
can be considered Free Range. Although the
USDA has defined this term for chicken raised
for consumption, no standards have been set
for egg-laying chickens or for other animals. If
you are looking to buy eggs, poultry or meat
that was raised outdoors, look for a label that
says Pastured or Pasture- raised, or ask
your local farmer.

METHODS

GRAIN-FED
Industrial animal farms are reliant on corn and
soy as a cheap source of protein-rich feed.
However, ruminants like cows have stomachs
that evolved to digest grasses and other forage. As a result, animals fed a grain-heavy diet
often have digestive issues, poor liver health,
and, in extreme cases, death. If you are looking
for meat or poultry that was raised with a sustainable diet, look for Pastured or Grass-fed.

Create change
one forkful at a time.

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Carry this handy glossary

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find the best food for you
and your family!

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GLOSSARY OF

MEAT

PRODUCTION

METHODS

You want to eat better but all

those labels are so confusing
what can you do?

PASTURE-RAISED
NO MEAT/ANIMAL BY-PRODUCTS

GRASS-FED

NATURAL

DRY AGED

METHODS

Carry this handy glossary

with you when shopping to
find the best food for you
and your family!

MEAT
PRODUCTION

GLOSSARY OF

You want to eat better but all

those labels are so confusing
what can you do?
METHODS

MEAT
PRODUCTION

GLOSSARY OF

Feedlots are outdoor confinement operations that are most often used to grain
finish, or fatten up, cattle for slaughter
for the last three to four months of their
life. Meat bearing this label indicates that
the animal went straight from the farm,
or ranch that it was raised on, to a USDA
certified slaughterhouse.

ucts. This does not guarantee they were

raised outdoors or on pasture, but it

NO FEEDLOTS

No antibiotics were administered to the

animal during its lifetime. If an animal
becomes sick, it will be taken out of the
herd and treated but it will not be sold with
this label.

imalcategory.
iotics vegetarian and Iffallsanintoanthis
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No antib isProducers
feeding their animals athe
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ARTISAN MEATS
herd
Artisan butchers use traditional methods
this label. of butchering, curing, and preparing

NO ANTIBIOTIC USE

Animals were raised without added

growth hormones. By law, hogs and
poultry cannot be given any hormones
so the use of the label on these meats is
misleading! To ensure that other meats
were raised without added hormones,
ask your farmer or butcher.

meats. Often passed down from genera-

Meat and poultry carrying the natural

claim must not contain any artificial flavoring, color ingredients, chemical preservatives, or artificial or synthetic ingredients,
and are only minimally processed and
is defined by the USDA as a process
that does not fundamentally alter the raw
product. Natural has no bearing on the
way the animal was raised or the food and
additives that it consumed.

NATURAL

In order to be labeled organic, a product, its

producer, and the farmer must meet the USDAs
organic standards and must be certified by a
USDA-approved food-certifying agency. Organic
foods cannot be grown using synthetic fertilizers, chemicals, or sewage sludge, cannot be
genetically modified, and cannot be irradiated.
Organic meat and poultry must be fed only
organically-grown feed (without any animal byproducts) and cannot be treated with hormones
or antibiotics. Furthermore, the animals must
have access to the outdoors, and ruminants
must have access to pasture (which doesnt
mean they actually have to go outdoors and
graze on pasture to be considered organic).

While the word sustainable does not have

a hard and fast definition, truly sustainable
foods are raised locally by family farmers
who can ensure that the health of their
animals, land and local communities are
paramount in their agricultural practices.
To be sure that this label meets your
expectations, be sure to ask your grocer
or farmer for more information about how
their animals were raised.

SUSTAINABLE

Source verified means that animals are assigned a number ID at birth which allows it
to be traced through its life, slaughter and
sale. The source verification also tracks
health records, feed records and genetic
history. This system, however, will not
indicate whether or not the animals were
raised sustainably by local farmers in
fact the cost of developing such a system
is often prohibitive for independent growers. An inexpensive source verification
alternative would be to simply buy direct
from a local farmer.

ORGANIC

Animals not confined in a feedlot, and have continuous access to the outside throughout their
lifecycle. For poultry, check to make sure the
animals were actually permitted to go outside,
and not simply raised cage free in barns.

NO ADDED HORMONES

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DRY AGED

beef,
meat, most often
Dry aged means that
ted cooler at a certain
is aged in a refrigera
dry aging
to a month. Cold,
temperature for up
meat
evaporate from the
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flavor.
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tender as possible
the meat will be as
prime
is expensive, only
cold storage space
aged.
dry
are
meat
rib
cuts like loin or

biodynamics has now spread throughout

the world. Biodynamic farmers work in
harmony with nature and use a variety
of techniques, such as crop rotation and
on-farm composting, to foster a sustain-FED
GRASS
able and
productive environment. Food
start to finish.
grasses from
eatbiodynamic
labeled
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NON-CONFINED

Antibiotics were not given to the animal to

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have been administered if the animal became ill.

NO ROUTINE ANTIBIOTIC USE

Meat and poultry bearing this label should indicate that the animals were raised on feed that
contained no by-products (beaks, bones, tails,
etc.). However, unlike the organic label, this
claim is not verified by any third party source.

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Food labels that include the radura, a

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been irradiated. When meat is irradiated,
it is exposed to very high doses of radiation which kill all of the bacteria - good
and bad. While many claim that irradiation
makes food safer, it is useless against
such diseases as foot and mouth, mad
cow and hepatitis. Additionally, the use of
irradiation provides little incentive for industrial farms and processors to clean up
their production methods. Irradiation is
currently approved for beef, eggs, horse
meat, lamb, pork, poultry and many other
products.

LOCAL
Local meats are raised as close to your
home as possible. Depending on where
you live, the closest farm raising meat for
local sale could be your backyard or from
a neighboring state. If you are buying
directly from an area farmer, your meat
is definitely local. If you see the label in a
store, just ask your grocer where it was
raised.

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DRY AGED

Dry aged means that meat, most often beef,

is aged in a refrigerated cooler at a certain
temperature for up to a month. Cold, dry aging
allows moisture to evaporate from the meat
which concentrates the flavor. At the same
time, natural enzymes in the meat break down
fibrous and connective tissue ensuring that
the meat will be as tender as possible. Since
cold storage space is expensive, only prime
cuts like loin or rib meat are dry aged.

fold

means that the animal had some access to

the outdoors each day. However, this doesnt
guarantee that the animal actually spent any
time outside. As long as a door to the outdoors
is left open for some period of time, the animal
can be considered Free Range. Although the
USDA has defined this term for chicken raised
for consumption, no standards have been set
for egg-laying chickens or for other animals. If
you are looking to buy eggs, poultry or meat
that was raised outdoors, look for a label that
says Pastured or Pasture- raised, or ask
your local farmer.

GRAIN-FED
Industrial animal farms are reliant on corn and
soy as a cheap source of protein-rich feed.
However, ruminants like cows have stomachs
that evolved to digest grasses and other forage. As a result, animals fed a grain-heavy diet
often have digestive issues, poor liver health,
and, in extreme cases, death. If you are looking
for meat or poultry that was raised with a sustainable diet, look for Pastured or Grass-fed.

Create change
one forkful at a time.

and preserves genetic diversity.

IRRADIATION
Food labels that include the radura, a
plant-like logo, indicate that a product has
been irradiated. When meat is irradiated,
it is exposed to very high doses of radiation which kill all of the bacteria - good
and bad. While many claim that irradiation
makes food safer, it is useless against
such diseases as foot and mouth, mad
cow and hepatitis. Additionally, the use of
irradiation provides little incentive for industrial farms and processors to clean up
their production methods. Irradiation is
currently approved for beef, eggs, horse
meat, lamb, pork, poultry and many other
products.

LOCAL
Local meats are raised as close to your
home as possible. Depending on where
you live, the closest farm raising meat for
local sale could be your backyard or from
a neighboring state. If you are buying
directly from an area farmer, your meat
is definitely local. If you see the label in a
store, just ask your grocer where it was
raised.

M
EA
PRODU T
3

SOURCE VERIFIED

In general, pasturing is a traditional farming technique where animals are raised

outdoors in a humane, ecologically sustainable manner and eat foods that nature
intended them to eat. Animals are raised
on pasture rather than being fattened on a
feedlot or in a confined facility.

PASTURE-RAISED

this reason,
piece of meat. For
close relationships
butchers often have
to ensure that, from
with local farmers
products are of the
farm to plate, their
highest possible quality.

BIODYNAMIC

at
visit Sustainable Table
org.
www.sustainabletable.

CAGE FREE

METHO ON
DS

of agriculture is
This holistic method
ty agency and is
certified by a third-par
hy that all aspects
based on the philosop
be treated as an
of the farm should
Having emerged as
interrelated whole.
agriculture movemical
the first non-che
20 years before the
ately
approxim
ment
agriculture,
development of organic
ut
now spread througho
biodynamics has
in
mic farmers work
the world. Biodyna
and use a variety
harmony with nature
as crop rotation and
of techniques, such
to foster a sustainon-farm composting,
environment. Food
able and productive
must be certified
labeled biodynamic
third party.
by an independent

nfo@susta nab etab e.org

100% VEGETARIAN FEED

Whats Best

Create change
one forkful at a time.

Dry aged means that meat, most often beef,

is aged in a refrigerated cooler at a certain
temperature for up to a month. Cold, dry aging
allows moisture to evaporate from the meat
which concentrates the flavor. At the same
time, natural enzymes in the meat break down
fibrous and connective tissue ensuring that
the meat will be as tender as possible. Since
cold storage space is expensive, only prime
cuts like loin or rib meat are dry aged.

5. Fold right panel and then left panel

in along dotted line.
w
C
Your Glossary of Meat Production
Methods is now
w
w
ready to use!

ARTISAN MEATS

OD

Animals are not fed any animal byproducts. This does not guarantee they were
raised outdoors or on pasture, but it
should indicate that they were raised on
grasses, hay, silage and other feed found
on pasture or in a field. Grain, like corn,
is vegetarian and falls into this category.
Producers feeding their animals a 100%
vegetarian diet should not be giving them
supplements or additives, but it is always
best to check with the farmer.

art
Meat an
ntain any
rvast not co
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claim mu
ts, chem
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USEthat they were raised

OTICindicate
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hay, silage
anded
other feed found
nister
NO ANTI grasses,
re adormi
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in a field. Grain, like corn,

MEAT
w

HERITAGE

FREE-RANGE/ROAMING

Free Range or Free Roaming

This holistic method of agriculture is
means that the animal had some access to
certified by a third-party agency and is
the outdoors each day. However, this doesnt
based on the philosophy that all aspects
IRRADIATION
guarantee that the animal actually spent any
of the farm should be treated as an
Food labels that include the radura, a
time outside. As long as a door to the outdoors
interrelated whole. Having emerged as
plant-like logo, indicate that a product has
is left open for some period of time, the animal
the first non-chemical agriculture movebeen irradiated. When meat is irradiated,
can be considered Free Range. Although the
ment approximately 20 years before the
it is exposed to very high doses of radiaUSDA has defined this term for chicken raised
development of organic agriculture,
tion which kill all of the bacteria - good
for consumption, no standards have been set
biodynamics has now spread throughout
and bad. While many claim that irradiation
for egg-laying chickens or for other animals. If
the world. Biodynamic farmers work in
makes food safer, it is useless against
you are looking to buy eggs, poultry or meat
harmony with nature and use a variety
such diseases as foot and mouth, mad
that was raised outdoors, look for a label that
of techniques, such as crop rotation and
cow and hepatitis. Additionally, the use of
says Pastured or Pasture- raised, or ask
on-farm composting, to foster a sustainirradiation provides little incentive for inyour local farmer.
able and productive environment. Food
dustrial farms and processors to clean up
labeled biodynamic must be certified
their production methods. Irradiation is
GRAIN-FED
by an independent third party.
currently approved for beef, eggs, horse
Industrial animal farms are reliant on corn and
meat, lamb, pork, poultry and many other
soy as a cheap source of protein-rich feed.
CAGE FREE
products.
However, ruminants like cows have stomachs
Birds are raised without cages. What this
that evolved to digest grasses and other fordoesnt explain is if the birds were raised
FEED
100% VEGETARIAN
LOCAL
age. As a result, animals fed a grain-heavy diet
outdoors on pasture, if they had access
animal byprodfed any
are not
to your
as close
are raised
Local meats
often have digestive issues, poor liver health,
to outside, or if they were raised indoors
Animals
e they were
where
on guarante
home as possible. Depending
and, in extreme cases, death. If you are looking
in overcrowded conditions. If you are
This does not
ucts.
for
closest farm raising meat
you live, the
for meat or poultry that was raised with a suslooking to buy eggs, poultry or meat that
but it
on pasture,
s or or
from
your backyard
be outdoor
local sale could
tainable diet, look for Pastured or Grass-fed.
raised
was raised outdoors, look for a label that
were raised on
they
that
a neighboring state. Ifindicate
says Pastured or Pasture-raised or
should you are buying
found
directly from an area farmer, your meat
ask your local farmer.
silage and other feed
, hay,
grasses
the label in a
If you see
is definitely local.
field. Grain, like corn,
or init awas
grocer where
store, just ask your
on pasture
category.
raised.
and falls into this

al

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tur
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ONES

HERITAGE

Heritage foods are derived from rare

and endangered breeds of livestock and
crops. Animals are purebreds, a specific
breed of animal that is near extinction.
Production standards are not required by
law, but true heritage farmers use sustainable production methods. This method of
production saves animals from extinction
and preserves genetic diversity.

Animals eat grasses from start to finish.

They should not be supplemented with
grain, animal byproducts, synthetic
hormones, or be given antibiotics to promote growth or prevent disease (though
they might be given antibiotics to treat
disease). Note that grass-fed does not
guarantee that the animal was pastured
or pasture-raised. While most grass-fed
animals are pasture-raised, some may
still be confined and fed a steady diet of
grasses. While the USDA concurs with
these standards, they are only voluntary.
Farmers and ranchers may request that
their use of the grass-fed label be verified
through an independent auditing process
but are not required to do so.

rotate

To find out more, please

visit Sustainable Table at
www.sustainabletable.org.

from a small family farmer

BIODYNAMIC

Local sustainable or local organic

from a small family farmer

Biodynamic

Organic

3 Organic

1
2
3

1 Local sustainable or local organic

Whats Best

ARTISAN MEATS

Artisan butchers use traditional methods

of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques
often lend themselves to working by
hand to get the tastiest flavor out of a
piece of meat. For this reason, artisan
butchers often have close relationships
with local farmers to ensure that, from
farm to plate, their products are of the
highest possible quality.

IRRADIATION

S
RODUCT
AL BY-P should indiT/ANIM
el
NO MEA
ng this lab
t

D HORM
d
NO ADDE raised without adde
were
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By law, ho ones
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d wit
were raise 100%
butcher. FEED
VEGETARIAN
farmer or
ask your Animals are not fed any animal byprod-

mote growth or prevent disease (though

they might be given antibiotics to treat
disease). Note that grass-fed does not
guarantee that the animal was pastured
or pasture-raised. While most grass-fed
animals are pasture-raised, some may
still be confined and fed a steady diet of
grasses. While the USDA concurs with
these standards, they are only voluntary.
Farmers and ranchers may request that
their use of the grass-fed label be verified
through an independent auditing process
but are not required to do so.

which concentrates the flavor. At the same

grasses, hay, silage and other feed found
time, natural enzymes in the meat break down
on pasture or in a field. Grain, like corn,
fibrous and connective tissue ensuring that
is vegetarian and falls into this category.
the meat will be as tender as possible. Since
Producers feeding their animals a 100%
cold storage space is expensive, only prime
vegetarian diet should not be giving them
cuts like loin or rib meat are dry aged.
supplements or additives, but it is always
best to check with the farmer.

To find out more, please

visit Sustainable Table at
www.sustainabletable.org.

Create change
one forkful at a time.

2 Biodynamic

4. Rotate paper to the left, flip over

and fold.

Artisan butchers use traditional methods

of butchering, curing, and preparing
meats. Often passed down from generation to generation, artisan techniques
often lend themselves to working by
hand to get the tastiest flavor out of a
piece of meat. For this reason, artisan
butchers often have close relationships
with local farmers to ensure that, from
farm to plate, their products are of the
highest possible quality.

IRRADIATION

Heritage foods are derived from rare

and endangered breeds of livestock and
crops. Animals are purebreds, a specific
breed of animal that is near extinction.
Production standards are not required by
law, but true heritage farmers use sustainable production methods. This method of
production saves animals from extinction
and preserves genetic diversity.

FREE-RANGE/ROAMING

Animals are not fed any animal byprodDry aged means that meat, most often beef,
Animals eat grasses from start to finish.
ucts. This does not guarantee they were
is aged in a refrigerated cooler at a certain
They should not be supplemented with
raised outdoors or on pasture, but it
temperature for up to a month. Cold, dry aging
grain, animal byproducts, synthetic
should indicate that they were raised on
allows moisture to evaporate from the meat
hormones, or be given antibiotics to prograsses, hay, silage and other feed found
which concentrates the flavor. At the same
mote growth or prevent disease (though
on pasture or in a field. Grain, like corn,
time, natural enzymes in the meat break down
they might be given antibiotics to treat
is vegetarian and falls into this category.
fibrous and connective tissue ensuring that
disease). Note that grass-fed does not
Producers feeding their animals a 100%
the meat will be as tender as possible. Since
guarantee that the animal was pastured
vegetarian diet should not be giving them
cold storage space is expensive, only prime
or
pasture-raised.
While most grass-fed
supplements or additives, but it is always
cuts like loin or rib meat are dry aged.
animals are pasture-raised, some may
best to check with the farmer.
still be confined and fed a steady diet of
grasses. While the USDA concurs with
ARTISAN MEATS
Whats Best
these standards, they are only voluntary.
Artisan butchers use traditional methods
Farmers and ranchers may request that
of butchering, curing, and preparing
1 Local sustainable or local organic
their use of the grass-fed label be verified
meats. Often passed down from generafrom a small family farmer
through an independent auditing process
tion to generation, artisan techniques
but are not required to do so.
2 Biodynamic
often lend themselves to working by
hand to get the tastiest flavor out of a
3 Organic
HERITAGE
piece of meat. For this reason, artisan
To find out more, please
Heritage foods are derived from rare
butchers often have close relationships
visit Sustainable Table at
and endangered breeds of livestock and
with local farmers to ensure that, from
www.sustainabletable.org.
crops. Animals are purebreds, a specific
farm to plate, their products are of the
breed of animal that is near extinction.
highest possible quality.
Production standards are not required by
law, but true heritage farmers use sustainBIODYNAMIC
FREE-RANGE/ROAMING
able production methods. This method of
This holistic method of agriculture is
Free Range or Free Roaming
production saves animals from extinction
certified by a third-party agency and is
means that the animal had some access to
and preserves genetic diversity.
based on the philosophy that all aspects
the outdoors each day. However, this doesnt
of the farm should be treated as an
guarantee that the animal actually spent any
IRRADIATION
interrelated whole. Having emerged as
time outside. As long as a door to the outdoors
Food labels that include the radura, a
the first non-chemical agriculture moveis left open for some period of time, the animal
plant-like logo, indicate that a product has
ment approximately 20 years before the
can be considered Free Range. Although the
been irradiated. When meat is irradiated,
development of organic agriculture,
USDA has defined this term for chicken raised
it is exposed to very high doses of radiabiodynamics has now spread throughout
for consumption, no standards have been set
tion which kill all of the bacteria - good
the world. Biodynamic farmers work in
for egg-laying chickens or for other animals. If
and bad. While many claim that irradiation
harmony with nature and use a variety
you are looking to buy eggs, poultry or meat
makes food safer, it is useless against
of techniques, such as crop rotation and
that was raised outdoors, look for a label that
such diseases as foot and mouth, mad
on-farm composting, to foster a sustainsays Pastured or Pasture- raised, or ask
cow and hepatitis. Additionally, the use of
able and productive environment. Food
your local farmer.
irradiation provides little incentive for inlabeled biodynamic must be certified
dustrial farms and processors to clean up
by an independent third party.
GRAIN-FED
their production methods. Irradiation is
Industrial animal farms are reliant on corn and
currently approved for beef, eggs, horse
CAGE FREE
soy as a cheap source of protein-rich feed.
meat, lamb, pork, poultry and many other
Birds are raised without cages. What this
However, ruminants like cows have stomachs
products.
doesnt explain is if the birds were raised
that evolved to digest grasses and other foroutdoors on pasture, if they had access
age. As a result, animals fed a grain-heavy diet
LOCAL
to outside, or if they were raised indoors
often have digestive issues, poor liver health,
Local meats are raised as close to your
in overcrowded conditions. If you are
and, in extreme cases, death. If you are looking
home as possible. Depending on where
looking to buy eggs, poultry or meat that
for meat or poultry that was raised with a susyou live, the closest farm raising meat for
was raised outdoors, look for a label that
GRASS-FED
DRY AGED
FEED
VEGETARIAN
tainable diet, look 100%
for Pastured
or Grass-fed.
local sale could be your backyard or from
says Pastured or Pasture-raised or
Animals eat grasses from start to finish.
aged means that meat, most often beef,
byprodAnimals are not fed any animal
a
neighboring state. If youDry
are buying
ask your local farmer.
They should not be supplemented with
in a refrigerated cooler at a certain
is aged
were
theyfrom
ucts. This does not guarantee
directly
an area farmer,
your meat
is definitely
grain, animal byproducts, synthetic
temperature
but it local. If you see
raised outdoors or on pasture,
the label in a for up to a month. Cold, dry aging
store, just ask your grocer where it was
hormones, or be given antibiotics to proallows moisture to evaporate from the meat
raised on
should indicate that they were
raised.

BIODYNAMIC

Free Range or Free Roaming

means that the animal had some access to
the outdoors each day. However, this doesnt
guarantee that the animal actually spent any
time outside. As long as a door to the outdoors
is left open for some period of time, the animal
can be considered Free Range. Although the
USDA has defined this term for chicken raised
for consumption, no standards have been set
for egg-laying chickens or for other animals. If
you are looking to buy eggs, poultry or meat
that was raised outdoors, look for a label that
says Pastured or Pasture- raised, or ask
your local farmer.

LOCAL

Food labels that include the radura, a

plant-like logo, indicate that a product has
been irradiated. When meat is irradiated,
it is exposed to very high doses of radiation which kill all of the bacteria - good
and bad. While many claim that irradiation
makes food safer, it is useless against
such diseases as foot and mouth, mad
cow and hepatitis. Additionally, the use of
irradiation provides little incentive for industrial farms and processors to clean up
their production methods. Irradiation is
currently approved for beef, eggs, horse
meat, lamb, pork, poultry and many other
products.

GRASS-FED

GRAIN-FED

Local meats are raised as close to your

home as possible. Depending on where
you live, the closest farm raising meat for
local sale could be your backyard or from
a neighboring state. If you are buying
directly from an area farmer, your meat
is definitely local. If you see the label in a
store, just ask your grocer where it was
raised.

DRY AGED

CAGE FREE

Create change
one forkful at a time.

100% VEGETARIAN FEED

Industrial animal farms are reliant on corn and

soy as a cheap source of protein-rich feed.
However, ruminants like cows have stomachs
that evolved to digest grasses and other forage. As a result, animals fed a grain-heavy diet
often have digestive issues, poor liver health,
and, in extreme cases, death. If you are looking
for meat or poultry that was raised with a sustainable diet, look for Pastured or Grass-fed.

This holistic method of agriculture is

certified by a third-party agency and is
based on the philosophy that all aspects
of the farm should be treated as an
interrelated whole. Having emerged as
the first non-chemical agriculture movement approximately 20 years before the
development of organic agriculture,
biodynamics has now spread throughout
the world. Biodynamic farmers work in
harmony with nature and use a variety
of techniques, such as crop rotation and
on-farm composting, to foster a sustainable and productive environment. Food
labeled biodynamic must be certified
by an independent third party.

Birds are raised without cages. What this

doesnt explain is if the birds were raised
outdoors on pasture, if they had access
to outside, or if they were raised indoors
in overcrowded conditions. If you are
looking to buy eggs, poultry or meat that
was raised outdoors, look for a label that
says Pastured or Pasture-raised or
ask your local farmer.

Heritage foods are derived from rare

and endangered breeds of livestock and
crops. Animals are purebreds, a specific
breed of animal that is near extinction.
Production standards are not required by
law, but true heritage farmers use sustainable production methods. This method of
production saves animals from extinction
and preserves genetic diversity.

back

Meat and poultry carrying the natural

Meat and poultry bearing this label should indiIn general, pasturing is a traditional farmclaim must not contain any artificial flavorcate that the animals were raised on feed that
ing technique where animals are raised
ing, color ingredients, chemical preservacontained no by-products (beaks, bones, tails,
outdoors in a humane, ecologically sustives, or artificial or synthetic ingredients,
etc.). However, unlike the organic label, this
tainable manner and eat foods that nature
and are only minimally processed and
claim is not verified by any third party source.
intended them to eat. Animals are raised
is defined by the USDA as a process
on pasture rather than being fattened on a
that does not fundamentally alter the raw
NO ROUTINE ANTIBIOTIC USE
feedlot or in a confined facility.
product. Natural has no bearing on the
Antibiotics were not given to the animal to
way the animal was raised or the food and
promote growth or to prevent disease, but may
SOURCE VERIFIED
additives that it consumed.
have been administered if the animal became ill.
Source verified means that animals are assigned a number ID at birth which allows it
NO ADDED HORMONES
NON-CONFINED
to be traced through its life, slaughter and
Animals were raised without added
Animals not confined in a feedlot, and have consale. The source verification also tracks
growth hormones. By law, hogs and
tinuous access to the outside throughout their
health records, feed records and genetic
poultry cannot be given any hormones
lifecycle. For poultry, check to make sure the
history. This system, however, will not
so the use of the label on these meats is
animals were actually permitted to go outside,
indicate whether or not the animals were
misleading! To ensure that other meats
and not simply raised cage free in barns.
raised sustainably by local farmers in
were raised without added hormones,
fact the cost of developing such a system
ask your farmer or butcher.
ORGANIC
is often prohibitive for independent growIn order to be labeled organic, a product, its
ers. An inexpensive source verification
NO ANTIBIOTIC USE
producer, and the farmer must meet the USDAs
alternative would be to simply buy direct
No antibiotics were administered to the
organic standards and must be certified by a
from a local farmer.
animal during its lifetime. If an animal
USDA-approved food-certifying agency. Organic
becomes sick, it will be taken out of the
foods cannot be grown using synthetic fertilSUSTAINABLE
herd and treated but it will not be sold with
izers, chemicals, or sewage sludge, cannot be
While the word sustainable does not have
this label.
genetically modified, and cannot be irradiated.
a hard and fast definition, truly sustainable
Organic meat and poultry must be fed only
foods are raised locally by family farmers
NO FEEDLOTS
organically-grown feed (without any animal bywho can ensure that the health of their
Feedlots are outdoor confinement operaproducts) and cannot be treated with hormones
animals, land and local communities are
tions that are most often used to grain
or antibiotics. Furthermore, the animals must
paramount in their agricultural practices.
finish, or fatten up, cattle for slaughter
have access to the outdoors, and ruminants
To be sure that this label meets your
for the last three to four months of their
must have access to pasture (which doesnt
expectations, be sure to ask your grocer
life. Meat bearing this label indicates that
mean they actually have to go outdoors and
or farmer for more information about how
the animal went straight from the farm,
graze on pasture to be considered organic).
their animals were raised.
or ranch that it was raised on, to a USDA
certified slaughterhouse.

front

3. Turn paper horizontal and fold along dotted line.

HERITAGE

BIODYNAMIC

Birds are raised without cages. What this

doesnt explain is if the birds were raised
outdoors on pasture, if they had access
to outside, or if they were raised indoors
in overcrowded conditions. If you are
looking to buy eggs, poultry or meat that
was raised outdoors, look for a label that
says Pastured or Pasture-raised or
ask your local farmer.

GLOSSARY OF

1 Local sustainable or local organic

This holistic method of agriculture is

certified by a third-party agency and is
based on the philosophy that all aspects
of the farm should be treated as an
interrelated whole. Having emerged as
the first non-chemical agriculture movement approximately 20 years before the
development of organic agriculture,
biodynamics has now spread throughout
the world. Biodynamic farmers work in
harmony with nature and use a variety
of techniques, such as crop rotation and
on-farm composting, to foster a sustainable and productive environment. Food
labeled biodynamic must be certified
by an independent third party.

CAGE FREE

You want to eat better but all

those labels are so confusing
what can you do?

Whats Best

To find out more, please

visit Sustainable Table at
www.sustainabletable.org.

DS

NO FEEDLOTS

SOURCE VERIFIED

PR
OD
UC
TIO
HO N

NO ANTIBIOTIC USE
No antibiotics were administered to the
animal during its lifetime. If an animal
becomes sick, it will be taken out of the
herd and treated but it will not be sold with
this label.

2. If printing on separate pieces of paper, paste

front and back pages together.

NO ROUTINE ANTIBIOTIC USE

NO ADDED HORMONES

MET

1. Print out the two sides of the Glossary on one

sheet of 8.5 x 11 paper or, if that isnt possible,
print on two sheets of 8.5 x 11 paper.

cages. What this

Birds are raised without
if the birds were raised
doesnt explain is
if they had access
outdoors on pasture,
were raised indoors
to outside, or if they
ns. If you are
in overcrowded conditio
poultry or meat that
looking to buy eggs,
that
s, look for a label
was raised outdoor
Pasture-raised or
says Pastured or
ask your local farmer.

NG

FREE-RANGE/ROAMI

Roaming
Free Range or Free
to
had some access
means that the animal
doesnt
day. However, this
the outdoors each
any
animal actually spent
guarantee that the
s
as a door to the outdoor
time outside. As long
animal
the
time,
of
period
is left open for some
the
Free Range. Although
can be considered
raised
this term for chicken
defined
has
USDA
been set
no standards have
for consumption,
If
or for other animals.
for egg-laying chickens
or meat
buy eggs, poultry
you are looking to
that
s, look for a label
that was raised outdoor
or ask
Pasture- raised,
says Pastured or
your local farmer.

GRAIN-FED

and
are reliant on corn
Industrial animal farms
of protein-rich feed.
soy as a cheap source
stomachs
ts like cows have
However, ruminan
forgrasses and other
that evolved to digest
a grain-heavy diet
fed
animals
age. As a result,
health,
issues, poor liver
often have digestive
death. If you are looking
and, in extreme cases,
a susthat was raised with
for meat or poultry
ed.
for Pastured or Grass-f
tainable diet, look

purebred
crops. Animals are
is near extinction.
breed of animal that
by
s are not required
Production standard
farmers use sustainlaw, but true heritage
. This method of
able production methods
n
animals from extinctio
production saves
.
diversity
and preserves genetic

IRRADIATION

the radura, a
Food labels that include
that a product has
plant-like logo, indicate
meat is irradiated,
been irradiated. When
high doses of radiait is exposed to very
the bacteria - good
tion which kill all of
n
claim that irradiatio
and bad. While many
it is useless against
makes food safer,
foot and mouth, mad
such diseases as
use of
. Additionally, the
cow and hepatitis
inlittle incentive for
irradiation provides
up
processors to clean
dustrial farms and
. Irradiation is
their production methods
horse
d for beef, eggs,
currently approve
other
poultry and many
meat, lamb, pork,
products.

LOCAL

as close to your
Local meats are raised
. Depending on where
home as possible
for
farm raising meat
you live, the closest
from
your backyard or
local sale could be
are buying
you
If
state.
a neighboring
farmer, your meat
directly from an area
in a
If you see the label
is definitely local.
was
grocer where it
store, just ask your

www.susta nab etab e.org

Create change
time.
one forkful at a

raised.

MOEAOTN
DS

METHO