Organic Prairie Frequently Asked Questions

Organic Prairie® Organic Pork

What makes Organic Prairie's pork organic?

Healthful, wholesome, and humanely raised Organic Prairie fresh and frozen organic pork is made from heirloom variety organic hogs produced by cooperative family farmers working in harmony with nature.

• Our farmer-owned cooperative has been producing organic meats since 1997, according to practices that meet and often exceed USDA's National Organic Standards www.ams.usda.gov/nop, giving us confidence in saying we represent the gold-standard in organic meat production.
• Our certified organic farms are annually inspected by independent third party agencies.
• Organic Prairie farmers never use antibiotics, or synthetic hormones or pesticides in production. For hogs, organic management starts with the last third of gestation.
• Our organic hogs receive only 100% certified organic feed, grown on land not treated with synthetic fertilizers or pesticides for a minimum of three years.
• Organic Prairie hogs are never confined and have regular access to the outdoors. They are bedded in organic straw with plenty of room to move around and express the natural behaviors of hogs.
• We prohibit the use of cloned livestock in our herds. Our animals are fed only certified organic feed and no genetically modified organisms (GMO's).
• All spices and ingredients used in our products are approved for organic processing by the USDA's National Organic Program and certified organic whenever possible.

What is the difference between "organic," "natural," and "pastured" meat?

It is a common misconception that "natural" or "pastured" meat is the same thing as "organic" meat. This is not the case. Significant differences exist between the three. Certified organic farms are required to follow strict standards from the USDA's National Organic Standards and are inspected by an independent third party each year for compliance. The organic certification process is the "guarantee" to consumers these rules are being followed. There are no such standards or inspections for natural, pastured, and conventional meats.

What are the health benefits of eating Organic Prairie's organic pork?

• Eating organic pork is an excellent way to minimize risk of exposure to antibiotics, synthetic hormones or pesticides, as well as the harmful bacteria that are more likely to be found in meat produced in confined animal feeding operations (CAFO's).
• Organic pork is an excellent source of high density protein, and provides six essential vitamins: Thiamin, 65% RDA, Riboflavin, 22% RDA, Niacin, 47% RDA, Vitamin B6, 24% RDA, Vitamin B12, 38% RDA, and Pantothenate, 10% RDA, and four important minerals: Phosphorous, 22% RDA, Magnesium, 10% RDA, Iron, 9% RDA, and Zinc, 36% RDA.

For more information on the health benefits of eating organic pork see the Health & Nutrition links in the Resource Section at www.organicvalley.coop.

How does Organic Prairie manage animal health?

The foundation of Organic Prairie's organic livestock production is maintaining strong, healthy animals with low stress and robust immune systems. Our hogs are raised and our meats are produced without use of antibiotics, and synthetic hormones or pesticides. Our farmers practice preventative medicine and natural remedies so that antibiotics and hormones are not needed in the first place. Further, we have within our cooperative some of the nation's foremost experts in holistic animal husbandry, and traditional and organic veterinary medicine, who we offer to our farmer members as a resource.

Is organic meat safe?

Organic meat is the safest choice because it comes from healthy animals raised on healthy land.

• Our regularly audited practices lead to superior health and living conditions for our organic hogs, a primary component in food safety.
• All Organic Prairie meats are processed at federally inspected plants which are certified for organic production by a third party organic certifier accredited by the National Organic Program of the USDA.
• We visit and audit all plants regularly to ensure they meet our strict quality standards, and in addition, each plant undergoes an annual third party audit for Animal Welfare and Good Manufacturing Processes to ensure a safe and humane processing environment.
• Each lot of our product undergoes rigorous microbial testing far beyond that required by the USDA before shipping to ensure it meets our own quality standards.
• Each unit of Organic Prairie meat is traceable back to a lot. Each lot is traceable back to the farms of origin, and the Farm Plan required by the National Organic Program allows the specific animals included in the lot to be identified and traced back to birth.

What are good uses for Organic Prairie organic pork?

Rich, juicy organic pork is a perennial favorite in the American diet. Our ground pork is wonderful in such traditional favorites as meatloaf and tacos. Pork brats, Italian sausage, and beef and pork hot dogs make quick and convenient meals and outstanding summer cookouts. Organic pork breakfast links, breakfast sausage, and bacon are a wonderful nitrate-free addition to a traditional family breakfast. Deli Sliced Canadian Bacon and Uncured Pepperoni are the perfect ingredients for sensational pizzas and delicious sub sandwiches.Our whole and sliced ham makes for special meals and lunches, and our Spiral Cut Ham is the perfect indulgence for attractive and nutritious holiday entertaining.

Why are our hot dogs, bacon, and pepperoni described as "uncured?"

USDA's definition of "cured" meats are those to which synthetic nitrates and nitrites have been added in the form of sodium nitrite and sodium nitrate. When those synthetic nitrates land nitrites are not used, the meat must be labeled "uncured."

Organic Prairie Uncured Classic Hot Dogs, Uncured Hardwood Smoked Bacon, and Deli Sliced Uncured Pepperoni are "cured," but with a curing process that uses the nitrates naturally present in celery juice (and many other vegetables), a lactic acid starter culture, and salt. During the old-fashioned process of wood-smoking, the naturally occurring nitrates in the celery juice are converted to nitrites through a lactic acid fermentation process.

Nitrites, naturally occurring or synthetic, serve a vital public health function of blocking the growth of dangerous bacteria in processed meats, and give "cured" meats their characteristic color and flavor.

What is the difference between "organic," "natural," and "pastured" meat?

It is a common misconception that "natural" or "pastured" meat is the same thing as "organic" meat. This is not the case. Significant differences exist between the three. Certified organic farms are required to follow strict standards from the USDA's National Organic Standards and are inspected by an independent third party each year for compliance. The organic certification process is the "guarantee" to consumers these rules are being followed. There are no such standards or inspections for natural, pastured, and conventional meats.

What does the "freeze by" date mean?

The "freeze by" date is the date by which it is safe to freeze a fresh meat product for later use. Thawed meat should be used immediately.

What is High Pressure Processing?

High Pressure Processing is a physical treatment approved for use in organic food processing. Cooked, packaged meats are placed in a water chamber where very high pressure is applied, killing any residual bacteria without use of high heat, chemicals, or irradiation. HPP can extend shelf-life without compromising food safety in foods manufactured without use of chemical preservatives. High pressure does not diminish flavor, texture, or nutritional content.

What is Individually Quick Frozen (IQF)?

Individually Quick Frozen (IQF) is the process of quickly freezing individual pieces of meat prior to packaging. Immediately following processing the meat is placed on a conveyor moving through a tunnel in which extremely cold air is flowing. The IQF process results in enhanced retention of flavor by the rapid removal of heat, allows the pieces to hold their shape through freezing and storage, and prevents the individual pieces from sticking together in packaging.

What varieties of Organic Prairie organic pork are available?

Fresh

• Ground Pork, 1 lb.
• Uncured Classic Hot Dogs, 12 oz. (mixed beef and pork)
• Hardwood Smoked Uncured Bacon, 8 oz.
• Hardwood Smoked Sliced Canadian Bacon, 6 oz.
• Hardwood Smoked Sliced Ham, 6 oz.
• Hardwood Smoked Bone-In Spiral Cut Half Ham, variable weight
• Uncured Sliced Pepperoni, 5 oz. pouch (mixed beef and pork)

Frozen

• Brats, 12 oz.
• Italian Sausage, 12 oz.
• Pork Chops, 12 oz.
• Brown & Serve Pork Links, 8 oz.
• Hardwood Smoked Uncured Bacon, 8 oz.
• Breakfast Sausage, 12 oz.
• Hardwood Smoked Boneless Half Ham, variable weights

Case Ready

• Center Cut Boneless Pork Chop, variable weight
• Boneless Pork Loin Roast, variable weight
• Pork Tenderloin, variable weight
• Pork Country Style Ribs, variable weight
• Hardwood Smoked Uncured Bacon, 8 oz.
• Ground Pork, 1 lb.
• Uncured Classic Hot Dogs, 12 oz

Ready to Eat

• Sliced Hardwood Smoked Ham, 6 oz.
• Uncured Sliced Canadian Bacon, 6 oz.
• Uncured Sliced Pepperoni, 5 oz. pouch (mixed beef and pork)

Butcher's Case Premium Cuts

Foodservice

• Fine Ground Pork, 80% Lean, Fresh/Frozen, 6/10 lb.
• Paris Style Ham Slices, 10:1 Fresh, 2/5 lb.
• Harwood Smoked Ham Slices,16:1, Fresh, 2/5 lb.
• Canadian Bacon Slices, 32:1, Fresh,2/5 lb.
• Uncured Pepperoni Slices, 256:1, Frozen, 2/5 lb. (mixed beef and pork)
• Uncured Pepperoni Stick, Fresh, 20/2.5 lb. (mixed beef and pork)
• Hardwood Smoked Ham Ends and Pieces, Frozen, 2/5 lb.
• Hardwood Smoked Bacon, 16:1, Frozen, 2/5 lb.
• Hardwood Smoked Bacon Ends and Pieces, Frozen, 5/2 lb.
• Skinless Beef & Pork Hot Dogs, 6:1, Frozen, 2/5 lb.
• Pork Chop Boneless, IQF (individually quick frozen), 40/case
• Pork Chop Bone In, IQF (individually quick frozen), 20/case
• Pork Chop Boneless, IQF (individually quick frozen), 25/case

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