Meat, Poultry, and Fish

Full-service natural product stores may carry meat, poultry, and seafood in their refrigerator or freezer sections. Producers of these items follow a wide variety of practices intended to meet the demands of natural product consumers who are looking for humane and sustainable methods that will produce higher-quality animal or fish protein products. This section covers the basic information needed to understand natural and organic meats, poultry, and seafood, and the differences between earth-friendly and conventional high production methods. What you’ll learn in this section: Protein profiles of beef, veal, lamb, chicken, and poultry Natural vs. conventional meat production standards and practices Environmentally friendly methods of fish production vs. harmful conventional methods Definitions of free-range, grass-fed, wild-caught and farm-raised, key label descriptions of meat and seafood products sold in retail Types of fish that offer higher nutrients and lower contaminants along with their level of sustainability Information about canned tuna, the second favorite fish consumed by customers in the US Basic information about fish farming, also known as Aquaculture An overview of harmful contaminants that are found in meats and seafood Safe storage and handling practices