How do you know if food or meat is organic?

December 17, 2025 •

3 min read

According to the USDA, an average American family of four spends over $1,200 more annually for an organic diet, yet many are unsure how to verify their purchases. Knowing how to tell if food or meat is organic requires understanding the specific certifications, labeling tiers, and key production practices that distinguish it from conventional products.

Quick Summary

Decipher official organic labels, including the USDA seal, to confirm product authenticity. Distinguish between different organic labeling percentages and understand the prohibited substances, such as antibiotics, hormones, and pesticides, that certify organic food and meat. Learn what to look for on packaged goods and how organic claims are backed by rigorous, third-party certification processes.

Key Points

Look for the USDA Organic Seal: Products labeled '100% Organic' or 'Organic' must bear this seal, which guarantees adherence to strict federal standards.
Check for Certifier Information: The name of the USDA-accredited certifying agent must appear on the package, validating the organic claim.
Understand Labeling Tiers: Differentiate between '100% Organic' (100% organic ingredients), 'Organic' (95%+ organic), and 'Made with Organic' (70%+ organic).
Verify Meat Practices: Organic meat requires animals to have outdoor access, be fed 100% organic feed, and be raised without antibiotics or hormones.
Be Skeptical of Vague Claims: Terms like 'natural' or 'hormone-free' are not regulated in the same way and do not guarantee organic standards.
Inquire at Local Markets: When buying directly from a farmer, ask to see their organic certification to ensure their produce is authentically organic.

What Defines Organic Food and Meat?

To truly know if food or meat is organic, you must first understand the strict set of standards that producers must follow to earn certification. In the United States, the USDA's National Organic Program (NOP) sets these rules, enforced by accredited third-party certifiers through annual inspections. Organic production focuses on promoting ecological balance and conserving biodiversity using natural processes.

For meat and poultry, regulations require animals to have living conditions that allow for natural behaviors, including pasture access. They must consume 100% certified organic feed, free from persistent pesticides, chemical fertilizers, or genetically engineered grains. Antibiotics and added growth hormones are prohibited. Processed organic food must be handled to prevent contamination and ensure ingredient traceability.

Decoding the Labels: What to Look For

Identifying certified organic products is easiest by looking for official seals and labels on packaging. The USDA defines four organic labeling categories based on organic ingredient percentage:

100% Organic: Contains only organic ingredients (excluding water and salt) and can use the USDA Organic Seal.
Organic: Contains at least 95% organically produced ingredients, can use the USDA Organic Seal, and be labeled "organic". The remaining ingredients must be from the National List of Allowed and Prohibited Substances.
Made with Organic (specified ingredients): Contains 70% to 95% organic ingredients. Can state "Made with organic [up to three specified ingredients]" on the front but cannot use the USDA Organic Seal.
Less than 70% Organic: Organic ingredients listed only on the information panel; no organic claim or seal on the front.

Look for the name of the USDA-accredited certifying agent on the package to confirm official certification. Be cautious of vague terms like "all-natural" or "hormone-free," as they do not signify certified organic status.

Beyond the Label: Assessing the Product Itself

While labels are key, observing the product can offer additional clues, particularly for fresh items from local sources.

For Meat: Organic meat may have a different quality, potentially richer flavor and firmer texture, especially if grass-fed. It might also shrink less when cooked due to not being plumped with added water and salt. Organic meat has also shown higher levels of omega-3 fatty acids.
For Produce: Organic produce may show slight variations in size or minor imperfections due to the exclusion of synthetic inputs. Buying directly from a certified organic farmer at a market allows you to ask about their practices and request proof of their certification.

Comparison Table: Organic vs. Conventional


Feature	Certified Organic	Conventional
Antibiotics	Strictly prohibited for growth; used only for treatment, requiring removal from program.	Can be used for growth promotion and disease prevention.
Growth Hormones	Prohibited in meat animals.	Allowed in some animals to speed growth.
Pesticides/Herbicides	Limited to approved natural substances.	Synthetic pesticides and herbicides commonly used.
Feed	100% certified organic feed, no GMOs.	May include GMOs, animal by-products, and non-organic grains.
Animal Living Conditions	Accommodate natural behavior; required outdoor access.	Animals may be kept in high-density indoor conditions.
Certification	Mandatory third-party certification by USDA-accredited agents.	No specific certification beyond basic food safety.

Where to Find Reputable Information

For official information on organic standards, including the National Organic Program (NOP) and verifying certifier credentials, the USDA Agricultural Marketing Service is the definitive source. In Canada, the Canadian Food Inspection Agency (CFIA) provides similar resources. The International Federation of Organic Agriculture Movements (IFOAM) offers global organic production guidelines.

Conclusion

While misleading claims exist, understanding official organic certification labels is crucial for verifying organic food and meat purchases. The USDA Organic Seal and the various labeling tiers provide clear indicators of products that meet rigorous production and processing standards. Relying on these official certifications and knowing the practices they represent is the most reliable way to ensure your food is authentically organic.

Frequently Asked Questions

A product labeled "100% Organic" must contain only organic ingredients, excluding water and salt. A product simply labeled "Organic" must contain at least 95% organically produced ingredients.

This label indicates that a product contains at least 70% organic ingredients. Unlike 'Organic' and '100% Organic' products, it cannot display the official USDA Organic Seal.

No. The term "natural" is not regulated as strictly as "organic." For meat and poultry, it simply means no artificial ingredients, but it does not restrict the use of antibiotics or growth hormones.

Organic meat is from animals that are not given antibiotics or growth hormones for promotional purposes. If a certified animal becomes sick and requires antibiotics, it must be removed from the organic program.

If a farmer is selling produce labeled as organic, they should be able to provide proof of their certification upon request, especially if they sell more than $5,000 in organic products annually.

Organic meat often retains less water because it is not injected with water and salt for added weight, a practice sometimes used with conventional meat. This can result in less shrinkage during cooking.

Yes, some research, like a 2014 meta-analysis in the British Journal of Nutrition, indicates that organic meat contains significantly higher levels of beneficial omega-3 fatty acids than conventional meat.