TRY OUR NEW ANCESTRAL ORGAN BEEF BLEND!

What is meat washing? What are the natural options for natural processors?

written by

Marie Reedell

posted on

September 30, 2022

When you hear the term “meat washing”, what do you think? 

I imagine putting some pork chops in the sink and scrubbing them with a sponge and soapy water. Or maybe tossing some T-bone steaks in the washing machine. Or vacuuming the roasts. Or mopping the hams. Just kidding. Nope, it’s none of those.

“Meat washing” is when you apply an antimicrobial agent to meat.

The reason the USDA requires this is to prevent the spread of potentially dangerous pathogens like e.Coli or salmonella. 

Every meat processor needs to have a USDA-approved HAACP plan that includes every detail of their process, including which antimicrobial agents they’ll use to wash the meat. Changing this plan is time consuming and therefore costly.

*Side Note: Personally, I think this policy is a little extra when dealing with pasture raised animals in a state of natural health. However, the rules aren’t made for small farms like ours. They’re made for big ag, where animals are often raised indoors and require lots of chemical inputs to control microorganisms and create a safe environment.

The meat is not washed like you wash dishes or clothes or a floor. After slaughter, the carcasses are simply sprayed with an antimicrobial agent.

The USDA has a 41-page list of approved antimicrobial agents. Wow that’s a lot! 

A grand majority of the approved products include highly processed, chemical ingredients like acetic acid, peroxyacetic acid, hydrogen peroxide, sulfuric acid, Sodium hypochlorite (AKA chlorine), salmonella bacteriophage, sodium benzoate, and dextrose. 

If you research more, you’ll find that there are potentially negative health consequences from exposure to these substances. Just take chlorine for example. Even the CDC says that, if chlorine is ingested, you should seek medical attention or call 911 immediately. There is no known antidote for chlorine exposure. 

OK OK OK, that was fairly extreme. Let’s take a step back and put it into perspective. 

It’s not like when you eat meat washed in chlorine, you’re downing a cup of chlorine bleach. It’s in trace amounts

But, what if everything you ate and put on your body and breathed in had trace amounts of poisonous chemicals? Well, it would not be trace amounts anymore. It would build up and likely cause chronic disease in the future.

Perhaps this is one reason why Americans are overall unhealthy…?

And then, beyond our own health, there’s the health of the environment. If we’re using these chemicals when processing meat, they’ll eventually make their way into the water supply and affect the microbiology, plants, and animals in the surrounding areas.

However, there’s a glimmer of hope. If you read the list closely, there are some more natural ingredients listed. And, that’s what our processors use.

We are happy to announce that all of our grass-fed beef and corn & soy-free pork are now washed in organic apple cider vinegarAll of our pastured soy-free and corn-free chicken is air chilled, meaning it's washed in nothing at all! And, the turkey is washed in water and only water.  

Miller’s Bio Farm aims to produce ethically produced, all natural products to the best of our ability. We understand that we live within a system bigger than just our farm. It can be challenging to find the right partners. We are thankful and lucky that we have such amazing natural farmers and processors in our area that are pushing the movement forward to support your health.

You might be wondering about washing meat at home. Would that help reduce microbial contamination? Nope, it doesn’t. 

Many people rinse chicken or other meats in their sink. Washing meat in water can remove slime or particles on the surface, but it does not kill bacteria. In fact, it’s likely that you’ll increase bacteria in your kitchen due to cross-contamination and splashing onto your counter or floors or other surfaces.

Salt brining meat is another way of washing meat at home. It’s awesome for adding flavor and allowing the meat to retain more flavor. But, again, it doesn’t kill bacteria. 

And one more thought…

This is a complex issue with many things to consider - food safety, human health, animal well being, the environment, profitability, a growing population and more mouths to feed, and so on. What’s written here is simply my perspective, one in a huge ocean of perspectives. 

What do you think? Does how meat is washed matter to you? What are your hopes for the future of food?

I’d love to hear from you. Comment below (no account required - start typing for the guest option to appear) or contact us.

Pastured Meat

Health and Nutrition

Farming Practices

More from the blog

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) ⅓ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals

What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.