The USDA is finally going to define what “natural” means for meats. Writer and nutritionist Marion Nestle reports on her Food Politics blog that the new USDA administration is poised to clear up the confusion regarding what “natural” means for beef, pork and chicken.

Currently, there are two definitions for natural meats: one definition that says meat can be labeled “natural” if it is minimally processed and doesn’t have any artificial flavorings, colorings, preservatives, or other additives; and another that says “naturally raised” means the meat must come from animals raised with no hormone growth promoters, no antibiotics, and no animal by-products. 

For detailed information on the USDA’s plans, read Docket No. FSIS-2006-0040A.

Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health (the department she chaired from 1988-2003) and Professor of Sociology at New York University. Her book, What to Eat, published by North Point Press/ Farrar, Straus & Giroux (2006, paperback 2007), was named as one of Amazon.Com’s top ten books of 2006 (Health, Mind, and Body) , and a “Must Read” by Eating Well magazine.

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