Organic Meat
Organic meat is meat resulting from a hormone, steroid and antibiotic free breeding process. Because of this beneficial set for the animal, we have a more natural, healthy and, above all, sustainable meat.
Usually, the first confusion happens between the terms organic and vegetable. Vegetable meat is, in fact, a protein extracted industrially through the manufacture of soybean oil.
In this case, it is essential to learn how to season soy meat to obtain a flavor that differs from the soy itself. On the other hand, the meat we call organic is nothing like its vegetable “cousin”.
That’s because it’s real meat, coming from beef, chicken, fish, pork and sheep. “Wow, and here I thought it was just red meat.” On the contrary, producers have bet and invested a lot in this type of creation.
In the United States, for example, there is a term that defines this type of product well: “farm-to-table”. In Portuguese, we have something like “from field to table”, that is, it is the search for the most natural foods possible.
In this way, it is normal to wonder what organic meat is like, since the creation process is very specific. And by the way, how about understanding the details of raising these animals?
How is organic meat produced?
One common thing is to think that just preparing meat and vegetables on a skewer is enough to be part of the organic movement. But no, for a meal to be considered organic, all ingredients must come from natural and sustainable processes.
Let’s take meat as an example and a producer who raises his animals in the traditional way. Soon, he injects all sorts of medicines and offers food based on animal feed, the meat will never be organic.
Regardless of the type of meat, it must undergo an evaluation process in order to receive the organic seal. It even needs to be recognized by the Brazilian Organic Conformity Assessment System (SisOrg).
For this, the animal needs to be created following some well-defined parameters:
- Optimized management of natural resources.
- Potential for recovery of land used in production.
- Improvement in the use of energy, water and subsequent waste (efficient and sustainable use).
That said, we can already understand some elements that characterize creation, the main one with regard to food. However, I prefer to list each characteristic in order to simplify this vital process for conscious eating.
7 characteristics of raising organic meat
- Creation totally free of compounds such as pesticides, pesticides, fertilizers, herbicides and other agrochemical components.
- This favors the natural feeding of the animal, that is, the cattle, for example, feed freely on controlled and cultivated pastures.
- Following cattle breeding, animals have a lifespan that is generally between 3 to 4 years.
- In addition, they gain the freedom to live in their own way, that is, developing habits and behaviors inherent to cattle.
- There is no action that characterizes violence or scenarios of stress and psychological or physical pressure.
- Encouraging the preservation of vegetation and biomes typical of the breeding site, all from equally organic pastures.
- Even when an animal is injured or sick, it is removed from its environment, in order to receive exclusive treatment.
How are organic cattle fed?
In animal husbandry, especially cattle, salt is an essential compound for their health. However, in the traditional method, salt is mixed with a compound called urea.
However, despite the importance of urea to prevent weight loss in times of drought, its administration must be millimetric. That’s because it’s a refined oil and therefore brings some risks.
The main ones concern the animal’s own health, as well as the preservation of soil contamination. As a result, cattle do not consume urea in the salt mixture.
This supplementation is precisely balanced with organic pasture and veterinary treatments limited to herbal and homeopathic treatments.
We can conclude that cattle receive less human intervention. As a result, it offers meat that is free of potential risks.
Complete barbecue suggestion with meats and organic ingredients
It’s not just because we talk about this topic that I say that organic meat is among the best meats for barbecues . And you don’t have to use only beef cuts, as you can find all kinds of meat in the best markets.
In addition, the idea of this suggestion is precisely to maintain the standard of organic ingredients. In this way, we use only organic ingredients in this combination that you are about to discover.
“Wow, if the traditional product is expensive meat , let alone organic”. There is no denying this, and it is this factor that distances people from healthier consumption. Unfortunately, that’s the price for consuming healthy products.
Organic barbecue + complete vinaigrette + grilled vegetables
- Green corn
- Yellow pepper
- red bell pepper
- Zucchini
- Tomato
- Onion and garlic
- Cheiro-verde, vinegar and oil
- 1 piece of organic flank steak
- 1 piece of organic picanha
The main objective here is to learn how to make a vinaigrette with tomatoes, yellow peppers, onions, vinegar, olive oil, parsley, salt and black pepper. The secret is to take it to the fridge to cool down well.
Now, we’re going to make grilled zucchini, corn, and red peppers on the barbecue. To do this, cut the zucchini into medium slices, the pepper into thick strips and divide the corn into three parts.
As for the meat, you can prepare it in different ways, but the seasoning is just salt and black pepper. For the picanha on the barbecue , you can cut it for the grill, two fingers thick. Or on a skewer three fingers thick.
Finally, we have the flank steak, which is divine grilled on a double skewer. Therefore, stick from one side to the other and take the meats to roast to the desired point. The same can be done with vegetables, that is, grill them until juicy.
