Which types of meat are produced most sustainably?

The most sustainably produced types of meat are grass-fed beef, organic pork, wild game from nature management, and lamb from sheep farmers who graze natural areas. These meat types have a lower environmental impact due to natural feeding, better living conditions, less antibiotic use, and often shorter transport distances. With sustainable meat, it’s primarily about how animals are kept, what they eat, and how production impacts nature and the environment.

What Actually Makes Meat Sustainably Produced?

Sustainable meat is produced with attention to animal welfare, environment, and natural processes. The most important factors that determine whether meat is sustainable are the animal’s diet, living conditions, transport distance, water usage, CO2 emissions, and antibiotic use.

With diet, it makes a big difference whether animals eat grass or grain. Grass-fed animals have a more natural diet and burden the environment less because no intensive grain cultivation is required. Living conditions also play a major role. Animals with sufficient space and access to fresh air not only have a better life but also need fewer medications.

Certifications help you recognize sustainable meat. The organic label guarantees that animals receive organic feed and have more space. The Better Life label has different stars that indicate how much attention is paid to animal welfare. The more stars, the better the living conditions. Other labels like the European organic label and regional certifications also provide information about sustainability.

Transport distance is a factor that is often underestimated. Locally produced meat has a smaller CO2 footprint because it doesn’t need to be transported far. Water usage varies enormously per production system. Intensive livestock farming uses a lot of water for growing animal feed, while extensive grazing on natural pastures requires much less water.

Which Beef Is Most Sustainable?

Grass-fed beef from countries like Ireland and Scotland is the most sustainable. These cattle graze year-round on natural pastures and eat no grain from intensive agriculture. This system of extensive livestock farming is better for biodiversity and soil quality than intensive cattle farming.

The difference between grass-fed and grain-fed beef is significant. Grass-fed cattle live in their natural environment and even help with landscape maintenance. Their manure improves soil quality and their grazing behavior stimulates plant growth. Intensively produced beef, on the other hand, often comes from stables where animals eat grain and soy. This feed must be specially grown, which costs extra land, water, and energy.

Local breeds often have advantages over imported meat. Dutch breeds like the Red Brand cattle or Lakenvelder are adapted to our climate and need less care. They can live on poorer soils where agriculture is not possible. This makes them perfect for nature management.

Dry-aging has an interesting effect on sustainability. Although the aging process costs energy, it ensures that every piece of meat is optimally utilized. The more intense flavor profile means that you can have a full meat experience with smaller portions. This fits perfectly with the trend of eating less but better meat.

Is Organic Pork Really More Sustainable?

Organic pork is indeed more sustainable than regular pork. The biggest difference lies in the diet, living space, and medication use. Organic pigs receive no soy from deforested areas and have access to outdoor space where they can exhibit their natural behavior.

The diet of organic pigs consists of organically grown feed without genetically modified ingredients. This feed often comes from the region, which reduces transport costs and CO2 emissions. Regular pigs often receive soy from South America, for which rainforest is cut down. This makes their ecological footprint much larger.

Living space makes a world of difference. Organic pigs have at least twice as much space as regular pigs and must be able to go outside. They can root, roll in mud, and exhibit social behavior. This natural life means they have less stress and therefore need fewer antibiotics.

Iberico pigs from Spain are a special example of sustainable pig farming. These pigs live freely in oak forests where they eat acorns. This system, called dehesa, has been in use for centuries and maintains the landscape. The pigs help with seed dispersal and keep the forest floor healthy. Their meat has a unique taste and texture due to this diet that is appreciated worldwide.

What Are the Most Sustainable Alternatives for Popular Meat Types?

The most sustainable meat alternatives are wild game from nature management, rabbit from local breeders, and organic lamb. These meat types have minimal environmental impact because they live off natural resources without intensive agriculture.

Wild game like deer and boar from nature management is perhaps the most sustainable meat you can eat. These animals live completely free in nature and eat what the forest provides them. The culling is necessary to keep the population in balance with the ecosystem. Without management, they would overgraze the forest. This meat therefore has no negative impact on the environment; it actually helps with nature conservation.

Rabbit from local breeders is an excellent choice for those who want to eat sustainably. Rabbits need little space and grow quickly. They can live off waste streams like vegetable scraps and grass. Their manure is valuable for the vegetable garden. A local rabbit breeder produces meat with a much smaller footprint than industrially produced meat.

Organic lamb from sheep farmers who graze natural areas combines meat production with landscape management. Sheep keep heathland, dunes, and dikes open by grazing. Without sheep, these areas would become overgrown with trees and shrubs. Biodiversity would then decline sharply. This system produces high-quality meat while simultaneously maintaining important natural areas.

How Do You Recognize Sustainable Meat at Your Butcher or in Restaurants?

You recognize sustainable meat by certifications, origin information, and transparency about the production chain. Ask your butcher or restaurant about the origin of the meat, check certifications, and choose seasonal products.

The most important question you can ask is: where does this meat come from? A good butcher or restaurant knows exactly which farm the meat comes from and how the animals were kept. They can tell you what the animals ate and how they were raised. This transparency is a sign of quality and sustainability.

Certifications are a handy tool, but not the whole story. Organic, Better Life with three stars, or regional certifications indicate that attention is paid to sustainability. But sometimes meat from a small local farmer without certification is just as sustainable or even more sustainable. It’s about the practice, not just the stamp.

Making seasonal choices is a simple way to eat more sustainably. Wild game in autumn, lamb in spring – these natural cycles have a reason. Out of season, meat often has to come from far away or be stored for a long time, which costs extra energy.

Restaurants that value sustainability, like us, consciously choose traceable and ethically responsible suppliers. We work with producers who are open about their methods and who demonstrably take good care of their animals. This transparency in the chain means that you as a guest know exactly what you’re eating. For more information about how we select premium meat and why quality and sustainability go hand in hand, you can read our comprehensive guide about premium meat.