Antibiotics and Hormones

Raising meat animals in large enough quantities to satisfy demand led to changes in production practices over time. Long ago, meat producers began raising larger numbers of animals in smaller spaces, so that it was possible to greatly increase production. The farmers fed the animals grain in so-called feedlots, rather than allowing them to graze on pastures over a larger area. Grain-feeding also increases growth rate and enhances tenderness of the product, because the animals’ muscles are used less. However, feedlot production also increases the possibility of disease, so the animals are regularly given drugs called antibiotics to increase their resistance to disease. There is little evidence that the use of these drugs harms the quality of the meat, because tests have shown that almost none of the antibiotics remain in the final product. However, regular use of the drugs has led to the development of drug-resistant bacteria, which have on some occasions contaminated the meat. For this reason, some chefs try to choose meats raised without antibiotics.