Organic vs. Natural
Organic and natural do not mean the same thing. They are not interchangeable terms. You may see “natural” and other terms such as “all natural”, “free-range” or “hormone-free” on food labels. Only foods that are grown and processed according to Canadian Organic Standards can be labeled organic. See Canadian Food Inspection Agency rules and regulations at www.inspection.gc.ca (click on Acts and Regulations).
Certified organic beef is an accomplishment. Certification means that organic really is organic. We as certified organic producers work very hard to maintain the integrity of our organic farms and products. Organic farms must apply annually to an organic certification body to obtain organic status. A history and inventory of all pasture, hay, grain and animals is documented and inspected yearly. For our products to be organic there is no use of antibiotics, no chemicals, no growth hormones, no GMO’s, no fertilizers, no pesticides, no fungicides, and no herbicides. A third party inspector checks our farms, fields, animals and our lengthy application form every year to maintain the strict organic standards that we produce our crops, feed and livestock by. The inspector then reports back to the certifier whether or not we can receive organic certification. The abattoir and butcher shop must be certified organic as well to handle our certified organic meets. Organic certification adds a cost to the producer in terms of money, time and effort, but benefits the producer and consumer knowing that the products you are enjoying are truly organic.