pastureraised

Pasture-raised refers to livestock production in which animals spend a substantial portion of their lives on pasture, grazing on forage and receiving most of their diet from the land. The term is used for a range of species, including cattle, sheep, goats, pigs, and poultry. While practices vary, pasture-based systems emphasize outdoor access, fresh forage, and natural behavior such as foraging, grazing, and sun exposure.

Standards and labeling: There is no universal, federally mandated definition of pasture-raised in many countries. In the United States, producers may use the term variably, and it is not uniformly regulated. Some farms seek third-party assurance through certifications such as the American Grassfed Association for ruminants, Certified Humane, or other welfare programs, which may require regular outdoor access and pasture rotation.

Animal welfare and environment: Pasture-based systems can improve welfare by providing space and natural behaviors, though exposure to weather, pests, and parasites can pose challenges. Rotational grazing and shelter are common practices to minimize soil compaction, protect forage quality, and reduce disease risk. Environmental impacts depend on farm management, land availability, and stocking density, with potential benefits from soil health and carbon sequestration balanced against land-use demands.

Nutrition and product quality: Diet from pasture influences nutrient composition; some studies report higher levels of omega-3 fatty acids and conjugated linoleic acid in pasture-raised meat and dairy, but results vary by species, forage, and season. Poultry eggs labeled as pasture-raised often reflect longer outdoor access and forage intake; labeling and standards differ by market. Because standards vary, consumers should check for third-party certifications and inquire about grazing practices, shelter, and whether animals have regular outdoor access.