After reading about how antibiotic use in livestock contributes to antibiotic-resistant infections in humans, I want to stop buying meat that was raised with antibiotics. So, a few questions:
(1) What types of certification indicate that meat was raised without antibiotics?
(2) How consistent and thorough is this certification, and how well is it enforced?
(3) I understand that antibiotics are used in livestock for two purposes, first, to treat infections (which I have no problem with, if it’s done sporadically), and second, in sub-therapeutic amounts to boost animal growth (this is what I have problems with). Do the types of certification distinguish between the two?
Depends entirely on where you live. My suggestion is to ask around at the local farmer’s markets and find a producer providing sustainable beef. Typically grass fed, with fewer cows per acre, usually no antibiotics, and slaughtered cleanly.
Essentially you need to go to the source, and make sure that you personally know the people raising the cattle, and that they are doing that they claim. Lots of people doing this, and should expect to pay a hefty premium for it. You may also want to buy in much larger quantities and both grind and freeze your own.
But this is exactly the point-- I don’t have the time, inclination, expertise, or connections to be able to judge this for myself. So, what regulatory or ratings agency makes reliable judgments on these points, and how can I interpret them?
My concern with the USDA Organic label is that they appear to use third party certifying agents.
I’ve heard that the MSC Certified Sustainable Seafood label can be granted by one of several third party entities, all judging against the same MSC standard. As a result, there are fisheries that are MSC Certified Sustainable which have no right to bear the label, due to different interpretations of the standard or different levels of attention. Does this same problem occur with the USDA Organic certification?
If that’s the case just use the USDA Organic label and hope that what you don’t know doesn’t hurt you.
But with that said, you can/should still take a look at who is producing the beef and where. A quick google search will say a lot about them. For example, http://www.thousandhillscattleco.com produces great beef, doesn’t use antibiotics, but aren’t certified USDA Organic.
Ultimately though, unless you’re testing it yourself there is no guarantee, just be thankful you don’t end up getting horse.