It must be said that there is nothing magical or mysterious about organic farming. It is a low input/low output system – its approach is based on maintaining a sound and well balanced soil.

Put simply, the organic system of farming is the purest, practical way to minimise chemicals in food, and environmental impact, combined with the highest standards of animal welfare.

Whereas, over the past 40 years, science and economics have moved conventional farming towards the increased use of chemicals, ensuring good nutrition and health in crops and animals. The organic approach is that these tasks should be carried out naturally, without the use of chemical interference.

The primary characteristics of organic meat production are:

1. It is a legally defined standard.
2. There is a registered, documented and inspected trail from “farm gate to dinner plate”.
3. It operates to the very highest levels of animal welfare.
4. No routine drugs, growth promoters, animal offal or any other additives are fed to animals. (Sick animals may of course be treated).
5. At least 95% of animal feed must be grown to organic standards.
6. No use of artificial fertilisers or pesticides on feed crops or grass is permitted.
7. No use of Genetically Modified Organisms is allowed