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FAQ
What does “natural” mean? “Natural” typically means minimally processed meats from animals that are raised outdoors without the use of
antibiotics, growth-hormones or with animal by-products in their food. If your meat is not labeled “natural” then it probably has been raised in
a Confined Animal Farming Operation ( ”CAFO”), given growth hormones or steroids and fed a daily ration that includes antibiotics, fillers and
animal by-products such as bone meal, blood and other items not suitable for human consumption. There is no official definition or certification
of natural and you have to be careful of some claims of “natural” meats.
What does “organic” mean? “Organic” means that no artificial fertilizers, pesticides, antibiotics, growth hormones or animal by-products
were used in the production of the meat or produce. Animals can still be raised in CAFOs and be considered organic. To be “Organic” you must
be certified by the USDA. This is a very expensive and time-consuming process and therefore most small farmers (like us) do not become
certified organic, but still practice organic principles. For instance, we do not use pesticides or artificial fertilizers in our garden or on our
pastures, but we are not “certified” organic.
What does “free-range” mean? “Free-range” means that the animals are given “access” to the outdoors. This term is often abused and
misused by unscrupulous factory farms who provided a small dirt lot for their animals to “roam”. True free-range animals are given access
to a fresh, uncrowded pasture where they can forage for their natural foods and get plenty of exercise. If the animals are truly free-range you
should be able to taste a significant greater flavor difference in the product, whether it be meat or eggs
What are the benefits of “locally produced” foods? “Locally produced” food has many benefits such as: superior taste and freshness,
improved health and nutrition, environmental stewardship and support for family farms and rural communities. Other benefits include the
peace of mind of knowing who raised the food and how it was raised. Much of our food in America is raised in foreign countries & delivered to
our supermarkets with no information and little or no inspection. In fact, the produce sold in the average American supermarket travels over
1,500 miles from the farm to the store. These shipments result in tremendous amount of unnecessary gas and oil being burned resulting in
about 17 times more CO2 being produced than by local and regional food systems.
What does “grass-fed” mean? “Grass-fed” means that the animals (typically sheep and cattle) are never fed grain, but instead are given a
diet of only grass and forages. Grain feeding is not natural for ruminants (animals such as cattle and sheep which possess a four-chambered
stomach) and serious health problems can result in the animal. The grain-fed meat is a product that is higher in fat and cholesterol than
grass-fed meat, although it can be very tender and tasty. Grass-fed meats tend to be leaner and possess more intense flavors, but often times
can be less tender due to its leanness. We have been striving to select the right cattle for grass-feeding that are naturally tender without
feeding grains.
What are “Humane” farming practices? The basic premise of “humane” farming is that animals must be treated with respect and allowed to
behave naturally as possible. This means raising animals outdoors on pasture where they can graze and move about freely which results in a
better state of physical and mental wellness for the animal. Highly stressed animals tend to be sick more often and are more difficult to raise.
Unfortunately, most meat in America comes from CAFOs where the animals are confined in crowded conditions with artificial lights and
concrete or metal flooring. Additionally, the animals are fed animal-byproducts, given routine antibiotics and growth hormones in order to
boost production.
What is “sustainable agriculture”? The goals of sustainable agriculture are environmental health, economic viability and enhanced quality
of life for the farmers and the surrounding community. Sustainability means that we must meet the needs of the present without
compromising the abilities of future generations to meet their own needs. This can be accomplished through environmental friendly farming
practices, improving working conditions of farm laborers and maintaining a profit margin that allows the farmer to continue these practices
and pass them on to succeeding generations.
What does “Heritage” mean? “Heritage” livestock breeds are traditional breeds that were raised by farmers in the past, before the creation
of factory farming. Heritage breeds were bred for their traits that made them particularly desirable for certain local environmental conditions
as well as for taste, temperament and hardiness. Today CAFOs use the same genetic strains breed for maximum production (weight gain)
rather than taste or hardiness, which is why most meat (particularly chickens, turkeys and pigs) possess such a bland taste & the CAFO
operators are forced to put antibiotics in their feed in order to keep them alive in the overcrowded conditions.
What does “Heirloom” mean? Heirloom is a term that means a distinct open-pollinated, genetic variety of fruit or vegetable that is at least
50 years old that has been passed down from generation to generation. Heirloom varieties preserve unique flavors, colors and textures that
have been abandoned by large scale farming. Heirloom varieties tend to take longer to grow, produce less and have shorter shelf lives than
commercial varieties; thus, they are unattractive to large-scale farming where maximum production is the number one goal. We think the
number one benefit to growing heirloom varieties is the preservation of great taste.
For comments and suggestions, please contact:
573-332-PIGS(7447) Or Gerry Jones, owner, at gerryjones@jonesheritagefarms.com Thank you.
Join our Facebook Group: Jones Heritage Farms ∞ Market Address: 5739 Hwy W., Jackson
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