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Making Natural Meat More Natural

When it comes to the meat category, the term “natural” is as wide open as a Midwest cattle range. That’s because the U.S. Department of Agriculture’s definition, which dates back to the early 1980s, merely stipulates that the product be “minimally processed.” This, of course, fails to cover the way animals are raised, and as a result numerous processors today are slapping a “natural” claim on their meat even as they pump their animals full of hormones and antibiotics.

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