The primary characteristics of Organic meat production are:• 1. It is a legally defined standard• 2. There is a registered, documented and inspected trail from "farm gate to dinner plate";• 3. It operates to the very highest levels of animal welfare;• 4. No routine drugs, growth promoters, animal offal or any other additives fed to animals (sick animals may of course he treated);• 5. At least 70% of animal feed must he grown to organic standards;• 6. No use of artificial fertilisers or pesticides on feed crops or grass• 7. No use of Genetically Modified Organisms. What guarantee is there that our meat is Organic?The food chain right from farm to retailer is regularly inspected by one of the national certifying bodies. For meat, the chain goes from farmer to abattoir to packer/processor to retailer. At any time, any link in that chain can he inspected, and detailed records must he kept all along the chain to prove that any piece of meat really is organic. SirloinThe short loin is the most tender of the primal cuts because the muscles in this area are the least used. The sirloin muscle is the largest muscle and the tenderloin is the smaller inside muscle. They are very lean, but usually lack the flavor of some of the tougher beef cuts that contain more fat and connective tissue. It is best to cook beef cuts from the short loin with dry heat cooking methods such as grilling and roasting. It is important not to overcook loin cuts because they can loose their natural tenderness, which is one of the primary reasons for purchasing them. Uses• Whole Sirloin – Oven-roast (Alternate use: Cold roast beef sliced thinly) • Sirloin Steak (aka NY Strip, Porterhouse, Entrecôte) – Pan-fry, grill, BBQ • T-Bone or Porterhouse - Pan-fry, grill, BBQ
- Poultry : Ayam kampung, ayam probiotik.