One of the major reasons why organic meat is more expensive than non-organically raised meat relates to space and time.  No, we’re not going to discuss Einsteintinian theories.  We’re talking about the space that animals are given to roam and the typical age before reaching their target weights.

In the past, a meat chicken reached its 4-pound market weight in 21 weeks.  Today’s birds, deliberately bred for obesity, take only six-to-seven weeks to reach the same weight.  A big problem in conventional or factory chicken farming (worth an estimated US $500 billion per year worldwide) is called “ascites” – the commercial chickens grow so quickly that their hearts and lungs can barely sustain them and too often, there hearts beat so fast that their right ventricles fail.  What’s worse than the life-span is that conventional chicken farms provide artificial light (and usually only artificial light) 24 hours per day.

As for space, according to the Humane Society of the US, “20,000 to 30,000 ‘broiler’ [i.e. meat] chickens are crowded together inside one building up to 400 feet long; individual buildings house more than 100,000 egg-laying hens, and keeping one to two million birds on a single site is becoming increasingly common.  That’s an awful lot of chickens.  A recent study determined that people who spend only three hours in such a building will experience “acute inflammatory reaction in the upper airways and increased bronchial responsiveness” due to the high levels of ammonia fumes and fecal dust as a result of the overcrowding.  Surprisingly, there was no mention of the welfare of the chickens.  But don’t worry, the additional stress imposed on these animals is well balanced with antibiotics.  We won’t get into the details of growing pigs on metal slats with hardly enough room to turn around… frankly, it disgusts us.  But the wonderfully witty little film called The Meatrix provides a little glimpse… visit: http://www.themeatrix.com. 

Organically raised animals are grown over time periods and in pastures the way nature intended.  Quite obviously, slow-growing animals with more exercise and fresh air produces meat with better taste and texture.  The certifying body used by most of The Healthy Butcher’s suppliers is the Organic Crop Producers & Processors Inc. (OCPP).  As an example of the regulations that an organic farm must meet, let’s take a look at OCPP’s standards (note: OCPP’s standards are stricter than those of the Standards Council of Canada - you can obtain a copy at: http://www.ocpro-certcanada.com/standard2001.pdf, refer to Section 7 on Livestock Production Standards). 

• Organic livestock breeds shall be selected with preference to indigenous strains which are adapted to the local environment, which are naturally immune to most common diseases and which do not require frequent medical intervention for birthing; eg. cesareans.
• All livestock feed must be certified to be produced, handled and processed in compliance with the OC/PRO or equivalent standard; all feed supplements must be approved by OCPP/Pro-Cert. The use of animal by-products is prohibited. Rations must meet but not exceed the normal nutritional requirements of the animal at its various life stages. Cattle must be isolated from drinking sources (wells, ponds, streams and lakes) to prevent contamination with body wastes.
• The manure generated by organic livestock must be managed in a manner which is compatible with but not detrimental to the soil, water, air and ecological environment of the farm and surrounding area.
• The living conditions and life cycle management of organic livestock shall at all times reflect natural habits and inclination of the species and must meet the livestock’s biological and ethnological needs. All animals must have free range access to rotated pasture as weather and season permit.
• All animals must have sufficient space both in and out of housing shelters. The routine tethering of animals is prohibited. Poultry must be reared in free-range conditions and cannot be kept in cages.
• The livestock must have easy access to feeding and watering. Insulation, heating and ventilation of the building must ensure that air circulation, dust level, temperature, relative air humidity and gas concentration, are kept within limits which are not harmful to the animals. The building must permit plentiful natural ventilation and light to enter.
• detailed minimum containment areas for each type of livestock