Organic meat is produced under rules that reach from the field to the butcher. An archived page from a Devon organic supplier gave a flavour of the claims made for it. This summary explains them in general terms and flags what is opinion.
Feed and forage
Organic livestock are fed mainly on organically grown forage and natural foods. Summer grazing on green pasture, the archive said, helps give meat its distinctive taste and succulence.
Breeds and welfare
Traditional British breeds are often associated with organic farming, and animals are reared with attention to welfare. Because a licence depends on inspection, producers must show that they follow the code of conduct.
Local processing
The archived text stressed that meat was processed and prepared close to the farm, which keeps transport of animals to a minimum.
Maturing and freshness
After slaughter, beef, lamb and some other meats are hung or matured for a period to develop tenderness and flavour. The page said that its joints and cuts were matured for the optimum period, packed fresh and delivered within a day of dispatch, ready to cook or freeze.
Safety and chemicals
Organic rules prohibit routine use of growth hormones and many artificial additives, and exclude genetic modification. The page described the meat as safe and wholesome. All meat sold in the UK has to meet food-safety law, so this is not unique to organic, and nutrition differences remain debated.
Rising demand
The text noted that demand for organic meat had risen sharply and tied this to wishes for healthier lifestyles. For the product range, see organic meat, and for certification, the Soil Association.