The TRUTH about Free-range Poultry and Meat

Since my interest in organic and natural food, I have had plenty of conversations about meat and poultry. I read a lot, spoke to farmers a lot and learned quite a few things. I've come to realize that, like myself 2 years ago, many consumers do not understand what free-range actually means. They tend to just purchase anything labeled free-range thinking it is healthier. I’d like to break it down just a bit, with what I have learned at least.

What does free-range really mean?

Most if not all of us have seen trucks of pigs or chickens on the highway. I’ve always felt bad for these animals all cramped up in a tiny truck. This is more or less how they live until they are slaughtered in major poultry and meat factories. They have very little space, poor hygiene and so they are often sick. When they get sick they are fed antibiotics.

I know some people who have sworn off antibiotics. Let me explain why. The word antibiotic comes from the Greek word anti meaning 'against' and bios meaning 'life'. This is what humans and well, animals take when they want to get rid of bacteria. That sounds ok except it can also harm the good bacteria. I personally don’t detest medicine, I actually believe in them but only when necessary. I won’t give my daughter antibiotics just because she has cough or colds. I give her lots of vitamins C from fresh juices, lots of water, soup and rest. Our body is designed to fight against these bad bacteria and taking antibiotics all the time will just ruin our immune system. I’m sure some of us have heard of those who have taken the same antibiotics over and over until their bodies got immune it and could not take them anymore. It would be wise to only take antibiotics only when really needed. The meat and poultry sold in supermarkets and wet markets are basically all injected with antibiotics. Is that something you’d want to eat, a sick animal that lived disgustingly and was just injected with antibiotics so it would be “safe” to eat?

industrial chicken coop

factory farmed chickens

This doesn't mean that pastured animals do not get sick and do not need antibiotics. They do too, but not as often. These animals are fed with natural antibiotics that come from fermented plants. These are also what they eat, fruits and vegetables.

This is where the term free-range comes in…

For animals, free-range means they get to roam around. They get plenty of sun, exercise and are able to eat grass, bugs and other natural animal food. This would be the case IF these animals were fully free-range. The important thing to remember is that not all meat labeled free-range mean they have lived their whole lives outdoors and are healthy and safe to eat. Sad to say there are no concrete standards as to how to use the term “free-range", especially in this country where organic lifestyle is just sprouting.

the chickens you get at Organic Momma's Grocery (OMG)

antibiotic and hormone-free pastured chickens

Some sellers take advantage of this. Most especially the big companies you see in the supermarkets they label their meat free-range, despite their animals being cooped up in cages. They could technically mean that they were out for let’s say 5 minutes a day or even just 10 minutes before they were slaughtered. We can't know for sure. I personally would go with meats that are labeled pastured, meaning they live in pastures, or antibiotic-free.That’s what we want to see in labels.

Again, just because they are free-range does NOT mean they were not fed antibiotics.

Now, growth hormones...

This is what disgusts me about supermarket or palengke bought meat. It takes about 3 months for a chicken to mature to the size that we buy and eat. That is 80-90 days. Because time is money, big companies inject their chickens at a young age with growth hormones so that they will be big enough to sell ASAP. Some even inject 20 day old chickens and are sold to be eaten already, like the ones sold roasted that need no sauce, hint hint. This goes the same with other kinds of meat. I don’t think this need more explaining. Do we want “inject” our kids with hormones?

The only problem with poultry or meat that are slaughtered and sold when they are old enough is that their meat tend to be tough. This is because they are mature meat and not young meat, think lechon de leche. I’ve tried many kinds of “organic” chicken and my personal solution to this is to purchase anti-biotic and hormone-free spring chicken. It's the same type of chicken; they are just slaughtered earlier, about 60 days old. The meat is softer and they are usually sold 1 kg which is not so small. When I'm in the mood for big whole chickens, I roast them, make them into soup or put them into the pressure cooker. I'd choose these any day over hormone and antibiotic infested meat. 8o)

Spring Chicken

My conclusion is buy meat that is naturally fed (find out what your seller means by that though) antibiotic and hormone-free. Oh and remember, what’s in the chicken is in its eggs. 8o)

++photos copied off the net, except for brown chickens from OMG