According to the Northeast Organic Farming Association of New York (NOFA-NY), requirements for certified organic meat include the following:

• Animals that have been transitioned to organic production techniques cannot be used for certified organic meat production, In other words, an animal that is used for producing certified organic meat should be raised according to organic means right from its birth.
• The livestock animals that are used for organic meat production should be the offspring of an animal that has been managed according to organic standards from the last three months of pregnancy.
• The animal should be fed only certified organic milk, without the use of any substitutes.
• Poultry which has been raised in an organic way from the second day of life can be used for organic meat or organic eggs.
• The feed of livestock meant for organic meat should constitute organic feed.
• Animals fed with transitional fields will not qualify for organic meat.
• Treatment with antibiotics and hormones is strictly prohibited.
• The slaughterhouse in which the organic meat is processed should be certified as organic and inspected by the USDA.
• If whole livestock that is raised through organic means is sold to a customer, it does not require the organic certification or USDA inspection.

The USDA has given similar certification requirements for organic meat processing. These standards have been explained by the Minnesota Department of Agriculture.

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