Eat Meat? Think Organic

Eat Meat? Think Organic
Mark Wallace
jersey cows in a field sniffing at the camera

If you choose to eat meat, consider organic.

Reasons to Eat Organic Meat

Compared to conventionally produced meat, it’s healthier for you and your family, better promotes animal welfare, and is more sustainable for planet Earth.

  • Health Factors

    The U.S. Department of Agriculture (USDA) National Organic Program regulates all certified organic livestock.

    Any meat bearing the green USDA organic seal must be raised without antibiotics, synthetic growth hormones, genetically modified organisms (GMOs), and synthetic pesticides.

    It’s also less likely to be contaminated with bacteria—including those resistant to multiple drugs—that can cause food-borne sicknesses, per a study from the Johns Hopkins Bloomberg School of Public Health.

    A meta-analysis found that organic meat is almost 50 percent higher in omega 3s than nonorganic meat. A European study found a propensity for higher antioxidant levels in organic meat, as well. 

  • Ethical Factors

    The USDA standards for organic food are designed to provide more humane treatment of animals raised on organic farms.

    Animals spend the grazing season in the pasture and have year-round outdoor access, with sun and shade, shelter, fresh air and clean water, and exercise areas.

    They eat an organic diet and are treated preventively whenever possible to avoid illness.

  • Environmental Factors

    Organic farming techniques have a lower impact on the environment.

    They contribute to carbon sequestration, in which pastureland captures and contains carbon dioxide from the air, protect water and soil quality, and produce fewer greenhouse gasses than conventional farming.

    In addition, synthetic fertilizers and pesticides, key agricultural drivers of climate change, are banned in organic farming.

Sources

"The benefits of organic meat” by A. Sciligo and J. Shade, The Organic Center, www.organic-center.org

“Contamination of retail meat samples with multidrug-resistant organisms in relation to organic and conventional production and processing” by G.G. Innes et al., Environmental Health Perspectives, 5/12/21

“Organic meat less likely to be contaminated with multidrug-resistant bacteria, study suggests,” Johns Hopkins Bloomberg School of Public Health, https://publichealth.jhu.edu, 5/12/21

“What’s behind the organic seal? Organic labels explained,” USDA Agricultural Marketing Service, U.S. Department of Agriculture, ams.usda.gov

You might also like...

Tags
meat
farming / agriculture
environment

Future Sidebar Content

Watch this space!

Lighter Swedish Meatballs

Lighter Swedish Meatballs
Number of Servings
4
Ingredients

Meatballs

  • [q:1/4] cup rolled oats
  • Olive oil spray
  • [q:1/4] cup diced white onion
  • [q:1/4] cup diced celery
  • 1 lb 99% lean ground beef
  • 3 tbsp canned light coconut milk (see note)
  • 2 tbsp coconut aminos or soy sauce
  • [q:1/4] tsp ground nutmeg
  • [q:1/2] tsp salt
  • [q:1/2] tsp black pepper
  • 2 tsp dried parsley, divided

Gravy

  • 1 tbsp cornstarch or arrowroot starch
  • 2 cups low-sodium beef broth
  • [q:1/2] cup canned light coconut milk
  • 1 tsp coconut aminos or soy sauce
  • 1 tsp spicy brown mustard
Directions

Meatballs

  1. To make the meatballs, place the oats in a blender. Blend on high for 2 minutes, until the oats form a flour. Set the oat flour aside.
  2. Spray a large skillet with the olive oil spray and set the skillet over medium heat. Add the onion and celery. Cook the vegetables for 2 to 3 minutes, until the onion is translucent.
  3. While the onion and celery cook, place the beef, oats, coconut milk, coconut aminos, nutmeg, salt, black pepper and 1 teaspoon of the parsley in a large bowl. Add the onion and celery to the beef mixture and mix the ingredients together with your hands. Roll the meat mixture into 16 ([q:1 1/2] inch) balls.
  4. Place the skillet over medium heat. Add the meatballs to the skillet and cook them for 7 minutes. Gently flip them over and cook them for another 7 minutes. Once the meatballs have browned, transfer them to a plate. Set the plate aside.

Gravy

  1. To make the gravy, add the cornstarch to the skillet and whisk it together with the leftover fat from the meat until the mixture is bubbly, 2 to 3 minutes. Add the broth, coconut milk, coconut aminos and mustard. Increase the heat to medium-high and simmer the gravy for 5 minutes to thicken it.
  2. Add the meatballs to the skillet and sprinkle with the remaining 1 teaspoon of parsley. Serve the meatballs immediately topped with the gravy.
  3. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Nutrition Info
286 calories, 24.5 g protein, 13.5 g carbohydrates, 1.5 g fiber, 1.9 g sugar, 13.8 g fat (6.2 g sat. fat)

Asian Turkey Meatballs

Asian Turkey Meatballs
with Sweet Soy Dipping Sauce
Prep Time
3 hrs prep time
Number of Servings
4
Ingredients

  • Meatballs

    • 1 to [q:1 1/4] lb lean ground turkey
    • [q:1/4] cup finely chopped green onions (about 3)
    • [q:1/4] cup finely chopped fresh cilantro or fresh parsley (about [q:1/2] bunch)
    • 2 garlic cloves, minced
    • 1 Tbsp sesame oil
    • 2 Tbsp low-sodium soy sauce
    • [q:3/4] cup whole-wheat panko bread crumbs

  • Dipping Sauce

    • [q:1/2] cup low-sodium soy sauce
    • [q:1/2] cup honey
    • 3 Tbsp unseasoned rice vinegar
    • 1 Tbsp sesame oil
    • 2 green onions, sliced
    • [q:1 1/2] Tbsp grated fresh ginger
    • Pinch of red pepper flakes
    • Cooked brown rice, for serving (optional)
Directions

Make It Now:

Meatballs

  1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly [q:1 1/2]-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
  2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

  1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
  2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
  3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

  1. Follow Step 1.
  2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
  3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

  1. Thaw.
  2. Follow Step 2.
  3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.
Nutrition Info
Without brown rice: 447 Calories, 29 g Protein, 47 g Carbohydrates, 1 g Fiber, 17 g Total fat (4 g sat), 1,507 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, [nutrition:4] ​Phosphorus, [nutrition:3] ​Zinc, [nutrition:2] Vitamin B2 (riboflavin), Vitamin K, [nutrition:1] Folate, Iron, Magnesium, Potassium

Building Flavor with Rubs and Marinades

Building Flavor with Rubs and Marinades
Spice Up Your Grilling This Season!
Jes Gallagher
a man sprinkling dry rub on a strip steak

There’s no doubt that grilling is a cooking method like no other. Though the taste is incomparable, barbecued food can still benefit from something more. This is where rubs and marinades come in.

Spice That Meat Up with a Rub!

The purpose of a rub is to flavor the food, yet allow its true taste to come through. Rubs also help form a savory and tasty crust.

Types of Rubs for Meat

There are two types of rubs: dry and wet.

  • What Are Dry Rubs?

    Dry rubs contain only dry ingredients, such as ground spices, dried herbs, salt, and sometimes a sweetener like sugar. Dry rubs help reduce the overall fat of the finished dish, since they contain no oil.

  • What Are Wet Rubs?

    Wet rubs, also known as spice pastes, start off as a dry rub but the addition of a liquid ingredient (oil, water, yogurt) makes them wet. The consistency of a wet rub is like that of a thick paste, which is then rubbed into the food.

Using Rubs on Meat

  • How do I Apply Rubs to Meat?

    Apply rubs to all sides and edges of the item several hours before grilling, so marinating can take place. You can also sprinkle a dry rub over just before grilling, or rub it in with your fingertips.

  • How Much Rub Should I Use Per Pound?

    Aim for 2 to 4 teaspoons of rub per pound of meat, fish, or poultry. Consider wearing a disposable pair of plastic or rubber gloves when working rub into meat or fish. This helps keep surface bacteria off your hands. Discard gloves after each use.

Marinades Are Liquid Gold!

Known as liquid seasonings, marinades are mixtures of different components (oils, acids, and aromatics). These include spices, herbs, garlic, onion, chili pepper, olive oil, soy sauce, citrus juice, vinegar, and yogurt.

Because marinades are wet, they infuse food with flavor through soaking. Acids in the marinade also help tenderize meat by breaking down meat fibers. Oils in the marinade keep the exterior of the food from drying out, and aromatics such as herbs and spices provide flavor.

Always marinate food in the refrigerator in a tightly covered bowl or dish. Since most recipes are for one use only, discard the marinade after using what you need.

Marinating Times & Strengths

Marinating time depends on the strength of the marinade, what the food is, and its size and cut. As a general rule, large pieces of meat (leg of turkey, brisket, pork shoulder) take about 24 hours. Marinate whole chickens, large whole fish, and beef and pork tenderloins for 6 to 12 hours. Medium-size pieces of protein (steaks, pork chops, chicken halves and quarters) reach optimal flavor in 4 to 8 hours. Small cuts (boneless chicken breast, shrimp, fish fillets) need only 15 minutes to 2 hours of marinating time.

Another consideration is the strength of the marinade. A lightly flavored one with fresh herbs takes longer to impart flavor than one with fiery chilies and strong spices. Speed up marinating time by making deep cuts in the sides of a whole fish or in pieces of chicken.

Immersion and Coverage

It’s not necessary to fully submerge an item in marinade. Just turn it several times during the marinating process.

Basting

If you wish to baste food with marinade while grilling, set aside about a quarter of the marinade before marinating the item. Use the reserved portion for basting toward the end of the grilling time.

Safe Container Materials

Just be sure to marinate items in a nonreactive container (glass, stainless steel, ceramic, or porcelain). Avoid cast iron and aluminum vessels as they can react with a marinade’s acids.

Marinade Flavors

When making a marinade, consider certain flavor associations. For example, lemon juice pairs well with fish. Let your imagination guide you.

Sources

Barbecue Sauces, Rubs, and Marinades by Steven Raichlen ($17.95, Workman, 2017)

The Brisket Chronicles by Steven Raichlen ($19.95, Workman, 2019)

You might also like...

Contributor
Lisa Fabian
Tags
grilling
meat
marinades / rubs

Future Sidebar Content

Watch this space!

Raichlen’s Four-by-Four BBQ Rub

Raichlen’s Four-by-Four BBQ Rub
Prep Time
5 minutes
Number of Servings
Makes 1 cup
Ingredients
  • [q:1/4] cup salt (coarse, fine, kosher, sea, smoked, etc.)
  • [q:1/4] cup pepper (cracked, coarse, fine, black, white, green, rainbow, etc.)
  • [q:1/4] cup paprika (sweet, hot, or pimentón)
  • [q:1/4] cup sugar (dark brown, light brown, maple, granulated, or Sucanat)

Optional Flavorings

  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 1 tsp celery seed
Directions
  1. Combine all ingredients in a bowl and mix, breaking up any lumps in the sugar with your fingers.
  2. Raichlen’s Rub will keep, in a sealed jar away from heat or light, for several weeks.

Turkey Pot Pie

Turkey Pot Pie
Number of Servings
Serves 8
Ingredients
  • 1 double crust pie pastry (10 inch)
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 Tbsp dried parsley
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • [q:1 1/2] cups cooked turkey, cubed
  • 3 Tbsp all-purpose flour
  • [q:1/2] cup milk
Directions
  1.  Preheat oven to 425 degrees. 
  2. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  3. Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
  4. Stir in the water. Bring mixture to a boil.
  5. Stir in the potatoes, and cook until tender but still firm.
  6. In a medium pan, mix turkey and flour gently. Add milk and heat through.
  7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  8. Pour mixture into the unbaked pie shell.
  9. Roll out the top crust, and place on top of filling.
  10. Flute edges, and make 4 slits in the top crust to let out steam.
  11. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Info
387 Calories, 10 g Protein, 20 mg Cholesterol, 50 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (6 g sat), 443 mg Sodium, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B3 (niacin), Vitamin C, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, Folate, Iron, Potassium
Subscribe to meat