Chet: >No problem... the answer you provided I find satisfactory. I'm >mainly curious about the "organic" meat industry in the U.S. We have >far less restrictive standards than in Europe. I personally believe >something very akin to "mad cow" phenomena seen in the United >Kingdom will in the next ten years have an equally ugly step-child >here in the U.S. Chet, I think the following compiled from Coleman's sales material will answer some of your questions: Best, Peter [log in to unmask] ------------------------------------------------------------------------------ In fact, according to the United States Department of Agriculture (USDA), any meat can be labeled "natural" as long as it meets the following guidelines: " During processing, nothing synthetic is ever added to the meat including preservatives, and the product is only minimally processed." We think that the USDA definition of natural is far too lenient because it only refers to how an animal is processed and has nothing to do with how it is raised. Therefore, even meat from an animal that was given growth hormones and antibiotics its whole life can be labeled "natural." Beef raised under a "100 Day Residue Control" program can also be labeled natural. These cattle are withdrawn from growth hormones and antibiotics for the 100 days prior to slaughter - but they've still been give chemicals up to that point. We don't think this is right. Every box of Coleman Natural Beef shipped to your butcher carries the USDA definition of "natural", plus our own, much stronger statement of purity: "Our animals never receive any antibiotics or growth hormones from the time they are born. Any animal requiring therapeutic treatment is treated and removed from the herd. No antibiotics were ever added to the feed. Only vitamins and minerals are added to these feeds." Sure it costs more to raise cattle slowly, the way nature intended - without added growth hormones and antibiotics from birth. But we simply don't believe in giving drugs to perfectly healthy animals just to speed up their growth. Like so many people, we're also concerned about the overuse of antibiotics and their increasing ineffectiveness at fighting diseases. And since the long-term effects of growth hormones on humans are unknown, we're not willing to take the risk. Coleman's cattle raising and range management programs serve as national models for treating animals humanely and land gently. We figure it's the only way to ranch. And we guess it's the "secret" to our great tasting, tender beef. America's grasslands are a renewable natural resource covering 65 percent of our nation's surface. Most grasslands areas are too rugged, arid or mountainous to cultivate crops, but are ideal for grazing cattle. Cattle ranching represents a highly efficient use of this generally unusable land, since the remaining 60 percent is used for a wide variety of valuable by-products. The early animal inhabitants of America's range included vast herds of buffalo that followed natural rotational grazing patterns. By the late 19th century, the buffalo were gone, and the ranchers grazed cattle and sheep continuously over the same areas, steadily damaging the environment that supported them. Over the years, the Coleman family developed a range management system that uses a series of fenced pastures to prevent overgrazing. The Colemans discovered that controlled, rotated herds actually break up crusted soil, allowing more moisture to seep into the ground and germinate grass seeds. In 1960 the U.S government began to require rotational grazing practices on all public lands, imitating the buffalo's behavior. Before and after studies confirm that planned rotational grazing encourages the highest quality range grass to grow faster and more densely, leading to less soil erosion, better watershed, cleaner water and improved wildlife populations. In fact, a recent study has shown that 84 percent of cattlemen report that they have more wildlife on their land than ten years ago. The U.S Forest Service, the Bureau of Land Management, the Society for Range Management and other authorities agree that rotational grazing improves rangeland faster than no grazing at all. Indeed, rotational grazing transforms America's grasslands from a largely under-utilized natural resource to one that is sustainable, renewable an valuable. The Coleman range management program is based on 1) proper kind of livestock, 2) proper number of livestock 3) correct season for grazing, 4)proper rotational distribution of animals over the range and 5) cooperation with other users of the land to protect watersheds, wildlife and recreation. This system of sustainable ranching practices combined with our no growth hormone, no antibiotics policies enables us to produce great tasting beef without compromising the quality of the environment. What gives Coleman Natural Beef its delicious flavor and tenderness? The answer is surprisingly simple. It's the Coleman family tradition of raising animals the old-fashioned way - slowly and naturally from birth, without growth hormones and antibiotics. We like to think our lean, juicy beef is extra tasty and tender because "man hasn't messed with it." Coleman quality begins long before an animal is even born - with good breeding. Our staff selects a mixture of English quality breeds (primarily Black Angus and Hereford) and leaner exotic breeds to produce the highest quality beef there is. In addition, we have strict specifications for weight, yield and fat grades. We provide each Coleman Certified Rancher and Feeder with detailed instructions on how to feed cattle to reduce surface fat and to develop just the right amount of intramuscular marbling for maximum flavor and juiciness. All animals in the Coleman program are free-range and grass-fed for the first 12-18 months of life and are never given growth hormones or antibiotics. In addition the rangelands are randomly and periodically tested for residues of over 30 different pesticides and herbicides. Once the cattle arrive at Coleman Certified Feed yards, they consume a carefully controlled blend of corn, hay and a protein supplement that is regularly tested for antibiotics and residues of pesticides and herbicides. The result is delicious, wholesome, chemical-free product that is "Coleman Clean" - the highest standard there is for natural meat. It is a known fat that stress in cattle produces less desirable beef. That's because adrenaline creates sugars that darken and toughen muscles, which in turn affects the taste. At Coleman, we try to reduce stress among our cattle at every step of the raising and handling process. For example, we require cattle to have sufficient space in our shipping trailers to prevent overcrowding, and the exhaust stacks are high enough so fumes don't enter the trailer. Furthermore, Coleman cattle are given at least 40 percent more feedlot space than ordinary cattle to minimize stress and prevent disease We strongly believe that the humane treatment and handling of animals results in better tasting products. And besides, it's the right thing to do. In the end, we don't have a scientific explanation for the great taste of lean Coleman Natural Beef. We simply refer you to the fact that our beef won a Gold Medal from the Monde Selection, a prestigious European Culinary Group, as well as from the Chefs of America. >From the New York Times to the L.A. Times, food critics agree: Coleman Natural Beef is a flavorful testament to keeping things simple.