Organic and Free Range Meat (Chicken & Beef) in Greece

In Greece, as throughout the European Union, the production of organic and “free range” meat is governed by specific specifications. These conditions mainly concern the way animals are raised and fed, their welfare, as well as the slaughtering and certification procedures of the products. Below are presented in detail: (1) the current Greek and European specifications for organic chicken and cattle farming, (2) the conditions for classifying animals as “free range”, (3) the permitted animal feed and feeding practices in organic and free range farms, (4) the requirements for grazing areas per animal and species, (5) the slaughtering and processing specifications for organic meat, and (6) the supervision, certification and control by the competent bodies in Greece. The report focuses specifically on chickens and calves, with all information documented by legislation and authoritative sources.

1. Greek & European Organic Farming Specifications (Chicken & Beef)

Organic livestock farming is governed by uniform rules in the EU, such as Regulation (EU) 2018/848 (replacing 834/2007). These rules are also directly applicable in Greece, setting out the breeding standards for all organic animals, including poultry (chickens) and cattle (calves). According to the legislation, animals must come from organic farms and be raised organically from the start. In the case of a new herd, the import of non-organic young animals is permitted on a limited basis, provided that they are raised according to organic rules after weaning. As a rule, resistant, local breeds that are adapted to local conditions are preferred, while breeds with health problems are avoided.

Living Conditions & Welfare: In organically raised animals, special emphasis is placed on welfare and natural living conditions. The breeding must be connected to the land , i.e. the farmer must have sufficient pastures and areas for his animals. “Landless” breeding is prohibited where there is no privately owned land for grazing, as well as exceeding the density corresponding to the production of 170 kg of nitrogen per hectare per year. This translates into a specific maximum number of animals per hectare : e.g. up to ~5 fattening calves or 3 young cattle (1-2 years old) per 10 hectares of land, in order to ensure that the pastures can support the animals without environmental degradation.

The facilities must provide comfortable space, cleanliness and the possibility of natural behaviour . Animals must not be permanently confined or tied. For example, in organic cattle, the space inside the stable and the outdoor exercise area are defined as a minimum per animal: a calf >350 kg needs at least 5 m2 of covered space (plus +1 m2 per 100 kg extra) and 3.7 m2 of outdoor exercise area (plus +0.75 m2 per 100 kg). A dairy cow requires a minimum of 6 m2 of space in the stable and 4.5 m2 in an exercise yard. Correspondingly, for meat poultry (chickens), the maximum density in a hen house is 10 chickens per m2. (or 21 kg live weight/m2), and no more than 4,800 chickens are allowed per individual house. At least one third of the floor must be covered with litter (e.g. straw) so that the birds can scratch and think naturally.

Access to Outdoor Spaces: Organic livestock farming requires that animals have free access to outdoor spaces or pastures , whenever the weather and season allow. Ruminants (cattle) must graze on pastures during the grazing season, while in winter if they remain stabled they must at least be able to move freely in their space. Correspondingly, chicken coops must have openings that allow poultry to go out to an outdoor yard daily. For broilers, the minimum slaughter age based on organic standards is 81 days (compared to about 40-45 days in conventional intensive poultry farming), to ensure slow growth at a normal rate. Similarly, other types of poultry have higher minimum slaughter ages (turkeys ≥100 days, geese ≥140 days, etc.). Higher ages are associated with better welfare and more resilient organisms.

Health & Veterinary Care: In organic farming, unnatural practices and unnecessary interventions on animals are prohibited. For example, dehorning of cattle is only permitted exceptionally for safety or health reasons, and only with appropriate anesthesia/analgesia to reduce pain. Also, the use of electric shocks to coerce animals during transport is prohibited. In general, hormones and antibiotics as growth promoters are prohibited in organic farming. Medicines are only given for therapeutic reasons when the animal is sick, under strict conditions and a double waiting time before slaughter or disposal of products, to ensure that there are no pharmaceutical residues in the meat. Disease prevention is mainly based on good management, vaccinations, homeopathic or herbal preparations and not on preventive administration of antibiotics.

In summary, organic standards, as applied in Greece and the EU, ensure that chickens and calves are raised naturally, at lower densities, with access to the countryside, organic feed and high welfare standards . This is also reflected in the quality of the meat produced.

2. Conditions for Characterizing Animals as “Free Range” in Greece

The term “free-range” is used to describe animals that are allowed to move freely and graze in open areas for a large part of their lives. In the European Union, the conditions for the designation of poultry meat as “free-range” are determined by specific marketing rules. Greece has incorporated these rules and through the competent organization (ELGO-DIMITRA) certifies poultry farms that meet the criteria for using the “free-range” label.

Free Range Poultry (Chickens): According to the law, for a chicken to be classified as "free range" it must:

• Density & Housing: The stocking density within the poultry house should not exceed a specific limit, slightly higher than in organic farming. Specifically, up to approximately 13 chickens per square meter of the enclosure are allowed (or a maximum of 27.5 kg of live weight per square meter). This ensures more comfortable conditions than conventional poultry farming (where 15+ birds/square meter are usually raised), but is also a little more “relaxed” compared to organic farming (10 birds/square meter).

• Slaughter Age: Chickens must be at least 56 days old at slaughter. This older age requirement (almost twice that of intensive chickens) is associated with a more normal growth rate and better meat texture.

• Outdoor Access: Poultry must have daily, continuous access to outdoor areas for at least half of their lives. Outdoor areas must be predominantly covered with natural vegetation (e.g. grass) so that the birds can graze. The house must also have sufficient open hatches/doors (total opening of at least 4 meters per 100 m2 of floor area) to facilitate the exit of all birds to the outdoors.

• Grazing Area: A minimum area of outdoor space per animal is required. For free-range chickens, a minimum of 1 square meter per chicken is required. (For other types of poultry: 1 square meter per guinea fowl, 2 square meters per duck or capon, 4 square meters per turkey or goose, according to standards.) These areas ensure that the animals are not crowded in the pastures and can truly move freely.

• Nutrition: In the final fattening stage, the feed must contain at least 70% grains (cereals). This criterion has been set so that free-range chickens are fed high-quality plant foods (corn, wheat, etc.), which contributes to the taste and quality of the meat.

• Certification: The producer must obtain certification from ELGO-DIMITRA for the use of the “free range” label. Only when the farm is inspected and found to meet all of the above criteria can its products be labeled “free range chicken” on the market.

In addition to the basic category of “free range”, there are additional optional terms that are found (mainly in poultry) such as “traditional free range” or “unrestricted free range”. These refer to even stricter standards, e.g. older slaughter ages (≥81 days for chickens in traditional farming) and unrestricted access to open space all day ( unrestricted free range). However, these terms are not used as often in practice as the general designation “free range”.

Calves & Free Range Cattle: For cattle, the term “free range” is not defined by any specific European regulation like for poultry, but is used in the market to indicate extensive, outdoor farming. In Greece, free range cows are described as being raised mainly on pastures for a large part of the year. They are often non-dairy cows whose purpose is to raise calves for meat production. These cows graze freely for about 7 months a year (from spring to autumn) in the mountains or meadows. In the winter months they are moved to winter quarters, where they are stabled in closed areas mainly at night, while during the day they may be left in fenced courtyards. The milk of these cows is used exclusively for nursing their calves, which remain with them and graze next to them.

This practice ensures that calves are raised in a natural environment, close to their mothers, fed milk and grass. Thus, “free-range veal” usually means veal from animals that were raised on pastures, with free movement and a natural diet (mainly grass), as opposed to animals that were intensively fattened in closed stables. Although there is no official state “free-range” label for beef as there is for poultry, producers who use this designation must be able to prove the conditions of the farming (in case of an inspection for unfair trading practices). It is noted that many extensive cattle farms in Greece (e.g. in mountainous areas) fall under this description anyway, as the animals graze freely in the natural environment.

In conclusion, the “free range” label in Greece is institutionalized mainly for meat and egg-producing poultry (e.g. code “1” for eggs), with specific specifications regarding access to outdoor areas, density and nutrition. For cattle, it is more of a descriptive term for extensive farming than a certified indication, denoting animals that grew up freely in nature with all that this implies for the quality of their life and their meat.

3. Permitted Feeds & Feeding Practices (Organic vs. Free Range)

Organic Feed & Nutrition: On organic farms, the rule is that animal feed must be 100% organic (certified). This means that it comes from organically grown crops, without the use of chemical fertilizers or pesticides, and without genetically modified organisms (GMOs) . In particular, the use of genetically modified or mutated feed is prohibited in organic livestock farming. Organically raised animals also do not consume animal by-products (e.g. meat meal) as food, but only plant materials, forage and seeds, with the exception of mother's milk for nursing young.

The diet is designed to meet the nutritional needs of the animals in a natural way . For ruminants (such as cattle), the regulation states that at least 60% of the dry matter of the daily ration must be roughage – that is, fodder, fresh or dried grass, hay or grass silage. At the beginning of a cow’s lactation period, this can be reduced to 50% for up to 3 months, but in general the basis of the diet should be grass and plant fibre. This requirement reflects the natural feeding behaviour of ruminants, which are designed to eat plant matter rather than large quantities of grain.

For omnivorous animals such as poultry and pigs (if they were in the discussion), it is also foreseen that their diet will consist of cereals, legumes and other plant products from organic farming . In broiler poultry, organic feed containing corn, wheat, soy, etc. (of organic origin) is usually used. Synthetic additives that stimulate growth or appetite are not allowed, nor are antibiotics mixed into the feed. Hormones or other growth factors are absolutely prohibited. The fattening of animals must take place at a natural rate; practices such as forced fattening (e.g. overfeeding ducks/geese for foie gras production) are prohibited in the organic system.

Another feature of organic nutrition is that if the farm produces feed in transition to organic farming , it can use it to a limited extent. Specifically, up to 30% of the ration can be feed in conversion (i.e. from fields that are in the 1st or 2nd year of conversion to organic). If the feed is produced on the unit itself, this percentage can be increased to 100% for feed in the 2nd year of conversion. Also, if the producer has permanent pastures in the 1st year of conversion, he can use grass from there up to an additional 20% of the diet. These transitional controls allow a farmer who is just starting out in organic feed cultivation to use part of them without losing certification, but always with strict limits.

The suckling period of young animals is also important: organic calves are required to be fed with natural milk (preferably from their mother) for at least 3 months after birth. This differs from many conventional practices where calves are weaned earlier and fed milk replacers. Organic practice ensures better health and well-being for the young animal.

Free-range Nutrition: For “free-range” animals that are not also part of an organic system, the requirements regarding animal feed are more flexible (they are not governed by organic regulations). The animals may consume conventional feed, but since they live in an extensive environment, a significant part of their diet comes from grazing : grass, pasture vegetation, insects (for poultry), and so on. Usually, producers who promote free-range meat take care to provide a natural diet without excesses in concentrated feeds or additives, in order to maintain the quality profile. However, there is no legal prohibition on the use of conventional grains, feed mixtures or vitamin supplements in free-range farms – as long as these are administered in a manner that does not conflict with welfare (e.g. not force-feeding).

One point where the legislation sets a specific requirement is, as mentioned above, the case of free-range poultry : to bear this designation, in the final fattening stage the ration must consist of at least 70% cereals . This practically means that instead of cheap protein foods or animal by-products, free-range chickens are fed mainly with corn, wheat, barley, etc., which improves the taste of the meat. Also, because they graze outside, they consume grasses, seeds from the ground and small animals (e.g. insects), thus enriching their diet in a natural way.

For free-range cattle, the diet is basically vegetarian : these animals spend most of the day grazing on grass and shrubs. In addition, they are offered hay, clover, or even some quantities of cereals/fruits especially towards the end of fattening (e.g. corn for extra energy). However, since there is no specific standard, it is up to the farmer to decide – also based on cost – what mix of feed to use. Many choose free-range as the main means of nutrition for economy and quality, reducing feed purchases. Thus, a free-range calf tends to be mainly grass-fed , while it may receive small quantities of concentrated feed to complete fattening.

Overall, the diet in free-range systems is more natural and less intensive than in intensive conventional systems, but it is not subject to such strict rules as in organic farming. In contrast, in organic farming there are clear lists of permitted and prohibited materials: e.g. only certain natural additives (vitamins, minerals) that are missing from the diet are permitted, while synthetic hormones, antibiotics in food, animal fats, ureas, etc. are prohibited . In this way, the consumer of organic meat can be sure that no chemicals or GMOs have entered the food chain of the product.

4. Grazing & Housing Space Requirements per Head and Species

A critical factor for the welfare of farmed animals is the available space – both inside the stable/henhouse and in outdoor grazing areas. Regulations specify minimum areas per animal , which vary depending on the species, age/weight and farming system (organic or free range).

In the Biological System:

• Poultry (broiler chickens): As mentioned, the maximum limit is 10 chickens/m² in a hen house (21 kg/m²). In addition, each chicken must have access to at least 4 m² of outdoor space (pasture). Similar requirements apply to other poultry: e.g. 4 m² per guinea fowl, 4.5 m² per duck, 10 m² per turkey, 15 m² per goose. These figures are significantly higher than conventional ones, where there is often no outdoor space at all. Furthermore, each production unit cannot have infinitely large buildings: the maximum size of an organic hen house is 1,600 m², so as not to crowd too many animals into one space. All of this guarantees that the birds can move, exercise and exhibit natural behaviors (such as digging in the ground, spreading their wings, etc.).

• Cattle (calves, cows): Space requirements depend on the size/weight of the animals. For example, a fattening cattle:

  • Up to 100 kg of weight requires at least 1.5 sq m of covered space and 1.1 sq m of outdoor exercise space.

  • Up to 200 kg: 2.5 sq m inside and 1.9 sq m outside.

  • Up to 350 kg: 4.0 sq m inside and 3.0 sq m outside.

  • Over 350 kg: minimum 5.0 sq m inside (+1 sq m per 100kg extra) and 3.7 sq m outside (+0.75 sq m per 100kg).

  An adult dairy cow has its own specification: at least 6 m2 in the barn and 4.5 m2 of yard space per animal. Accordingly, an adult breeding bull requires 10 m2 inside and 30 m2 outside (as it is larger and more active). These spaces must be designed so that the animals can lie down comfortably, stand up, turn around, and groom themselves without obstacles. In addition, there must be dry bedding (e.g. straw) in the resting areas, and the floors must not be completely slatted – a solid floor is required in one place for the animals to rest.

  It is very important that cattle have access to pasture (unless weather conditions do not allow it). During the grazing season, they usually stay outside all day. If the climate or season does not allow it (e.g. a severe winter), then they should have at least an outdoor yard for daily exercise, unless they already have enough space in the barn and the animals will go out to pasture again in the spring. The philosophy is that no organic animal should be constantly confined to an enclosed space. For example, even organic broilers, although they live partly in the henhouse, are guaranteed daily access to the outdoors after a certain age, where they can nibble on grass and seeds.

In the Free Range System:

• Poultry: The space requirements are based on the voluntary certification described in part 2. In summary, a free-range chicken must have at least 1 m2 of outdoor space , while larger birds such as turkeys require 4 m2 each. The indoor space in the henhouse is limited to ~13 birds/m2. In practice, these units are usually configured similarly to organic units in terms of building infrastructure (windows, bedding, fenced yards), they may just house slightly more animals and use conventional feed. A special element is that for “traditional free range” (as in Label Rouge type labels), the areas per animal can be even larger and the population per hen house smaller (e.g. ≤ 4,000 chickens per hen house, slaughter age ≥ 81 days, etc.), but these are special cases.

• Cattle: In free-range cattle farms, because it is usually extensive livestock farming , the animals move over large areas of pasture . The “grazing density” can be, for example, 1 or 2 animals per hectare (10 acres) or even less, depending on the availability of fodder. In many mountainous areas, livestock farmers leave the herds free on the mountain where they disperse. Thus, in practice, the space per animal is much larger than the minimum limits set by the biological system. Even when they gather in night shelters or pens, their numbers are usually not high in a small space – the stable facilities simply offer shelter from the weather. So, since the breeding is truly “free range”, the aim is that the animals spend a large part of the day in an open space and are not constantly confined. This is achieved either by continuous grazing in a fenced meadow, or by daily outings from the stable to the pastures.

Overall, whether we are talking about organic farming or free range, the space requirements per animal aim to avoid overcrowding, to allow the animals to move comfortably and exercise, and to have access to a natural environment as much as possible. The figures mentioned (e.g. m² per animal) are minimum limits – many producers offer even larger spaces for quality reasons. For example, in several free range meat quality certifications, the area per calf can be tens of acres, in order to qualify the product as such. The important thing is that unlike intensive farms, in organic/free range you will not see thousands of animals crammed into one building – there are limits that protect their well-being and by extension public health and the environment.

5. Slaughtering & Processing Specifications for Organic Meat

The slaughter and processing process of organic animals is also subject to special specifications, with the aim of maintaining the certification and quality of the meat until the final consumer, as well as ensuring welfare until the end .

Slaughter of Organic Animals: Organic animals must be slaughtered in approved slaughterhouses that comply with hygiene and welfare rules. National and EU legislation (e.g. Reg. 1099/2009 on the protection of animals at the time of slaughter) applies as normal, with the additional requirement that those responsible are aware of the specificities of organic production. Animals must be transported to the slaughterhouse with minimal stress and without delay beyond what is necessary. The administration of sedatives or other substances prior to transport/slaughter for reasons of convenience is strictly prohibited (unless it is an isolated veterinary need).

In slaughterhouses, organic animals are slaughtered as a priority or in a separate time zone so that they do not mix with conventional animals. It is common practice to slaughter organic animals first on a line that has been cleaned, before the slaughter of conventional animals begins, in order to avoid contamination with non-organic material. Each organic animal carcass is appropriately marked (with labels, stamps) that differentiate it as organic. This separation must be maintained at all stages: from cooling, cutting, to packaging. Thus, for example, organic calf carcasses are hung in a separate area or with clear markings in the slaughterhouse refrigerator.

Small producers who slaughter a few animals per year sometimes have special arrangements. For example, a Greek decision has allowed the distribution of small quantities of poultry meat from farmers with an annual production of <10,000 poultry, without passing through a standard slaughterhouse, as long as they meet certain hygiene requirements. However, in any case, the meat must be checked by a veterinarian and stamped as suitable. In order to maintain the product as “organic”, even this slaughter/cutting process must be carried out under the control of the certification body.

Organic Meat Processing & Standardization: Processing is defined as any processing beyond simple cutting – e.g. production of minced meat, cold cuts, smoked products, etc. Organic meat products resulting from processing (such as an organic sausage or parizaki) must be prepared with organic raw materials at a rate of at least 95% by weight. This means that almost all ingredients (meat, spices, herbs, oil, etc.) must be certified organic. Up to 5% of non-organic ingredients are only allowed if they are included in a special list of legislation and are not available in organic form. For example, certain spices or natural additives may be allowed as non-organic if there is not enough organic.

Permitted Additives: Organic food production allows only a very limited number of additives and auxiliary materials, which are considered natural or traditional. Most preservatives, artificial colors, flavor enhancers, etc. are prohibited in organic meat products. For example, the use of synthetic antioxidants for meat preservation is not allowed, nor are artificial tobacco flavors (only real smoking). A typical issue is nitrites/nitrates (E249-252) used as preservatives in cold cuts: in organic cold cuts they are either not used at all, or are allowed in very small quantities only where absolutely necessary and with special approval, as the tendency is to avoid them. Instead, organic cold cuts often use alternative preservation methods (e.g. sea salt, herbs, ascorbic acid which is allowed, etc.). Irradiation (ionizing radiation) of organic products as a means of disinfection or life extension is also prohibited – a practice that is not consistent with the principles of organic production. In general, processing must be done using “gentle” methods that do not alter the natural composition of the product.

Certification during Processing: Every unit that processes or standardizes organic meat (e.g. cutting plant, butchery, packaging plant) must be certified by an approved organization. This implies that it accepts inspections, keeps organic raw materials separate from conventional ones and applies traceability procedures. For example, if a company produces both conventional and organic products, it must have clearly separated production lines or at least produce them at different times with complete cleaning of the equipment in between. The entire manufacturing process is controlled and the final product is certified by issuing a relevant certificate of conformity. Only then is it permitted to place the organic product indications on the packaging: the European green leaf (EU mark) and the code of the certification organization along with the indication “GR-BIO-__” for Greece.

In conclusion, slaughter and processing standards aim to ensure that the integrity of the organic product is maintained until it reaches the consumer. This covers both the ethical dimension (good treatment until the end of the animal's life) and the qualitative dimension (absence of undesirable chemicals or practices in the process). So when we buy certified organic chicken or beef, we know that not only was it raised organically, but that it was also slaughtered, cut up and packaged under controlled conditions, separate from conventional ones, preserving its identity.

6. Supervision, Certification & Control by Competent Bodies in Greece

In Greece, as in every EU country, a system of supervision and certification for organic products operates, with the aim of ensuring the credibility of the claims “organic” or “free range”. The Competent Authority is the Ministry of Rural Development & Food, which sets the institutional framework and designates the supervisory organizations.

The Hellenic Agricultural Organization – DIMITRA (ELGO-DIMITRA) plays a central role, as it is the national control body for organic production and other quality products. ELGO-DIMITRA is the successor of the former OPEGEP (Organization for Certification and Supervision of Agricultural Products, also known as AGROCERT). Today, ELGO-DIMITRA, under the supervision of the Ministry, controls and supervises private certification bodies , manages registers of organic farmers and livestock breeders, and directly undertakes certain certification programs (e.g. voluntary standards for free-range eggs/poultry, PDO/PGI products, etc.).

Private Certification Bodies: The work of “first line” inspections is assigned to approved Organic Control & Certification Bodies . These are independent bodies (companies or cooperatives) that have been accredited and licensed by the state to conduct inspections and issue organic certificates. Examples of such bodies in Greece are DIO, BioHellas, TUV Hellas, Physiologiki, Q-Cert and several others. Every entrepreneur who produces, breeds, processes or sells organic products must join a control system by signing a contract with one of these bodies. The body then carries out annual on-site inspections of the farm or unit, as well as extraordinary or sample inspections. During the inspections, it is verified that all the specifications we mentioned are met (feeding, welfare, non-use of prohibited substances, etc.). Samples are taken if necessary (e.g. leaves, animal feed, meat) for laboratory analysis for pesticide or drug residues.

If everything is in accordance with the regulation, the organization issues or renews the producer's certificate of conformity , which shows which products are certified (e.g. "organic beef"). Only then can the producer sell the meat with the indication organic and use the EU label. The packaging of organic meat must indicate the code of the certification body (e.g. GR-BIO-03 for ΔΙΟ, GR-BIO-04 for BioHellas, etc.) as well as the country ("EU/Greece Agriculture"). This information allows traceability: at any time, the authorities can identify who certified and who produced the product.

ELGO-DIMITRA, as a state supervisor, carries out inspections of the certification bodies themselves to ensure that they are doing their job properly. It can also carry out extraordinary inspections of producers (in parallel with the bodies) especially if there are complaints or suspicions of irregularities. In cases of violations (e.g. if an illegal substance is found in an “organic” animal or if someone has used the term without certification), sanctions are provided: from revocation of the certificate and prohibition of use of the term, to administrative fines.

For the special “free range” label for poultry, the control is carried out directly by ELGO-DIMITRA (or under its supervision). Essentially, breeders who wish to carry this label submit an application and are individually certified that they meet the conditions (density, access to the outside, etc. that we mentioned). This is an optional national standard , unlike organic which is a mandatory standard based on regulation. ELGO-DIMITRA (formerly AGROCERT) also manages national quality labels, e.g. the older “AGROCERT” label for integrated management products, or PDO/PGI. All of these fall under its responsibility for the certification of agricultural products .

In short, the supervision system in Greece works as follows: The state sets the rules and supervises (through ELGO) , while certification bodies implement the controls in practice and certify producers and products. This system, similar throughout the EU, gives the consumer confidence that when he sees a product labeled organic, real controls have been made behind it. For the producer, of course, it involves bureaucracy (keeping records for 5+ years, periodic inspections, certification costs), but it is necessary to preserve the integrity of the organic chain.

Conclusion: Organic livestock farming and free range farming in Greece are regulated by a comprehensive framework of rules that ensure high product quality and respect for animals. The standards extend from the breeding stage (nutrition, space, welfare) to the slaughter and marketing stage. Through continuous controls and certifications by competent bodies (such as ELGO-DIMITRA and approved organizations), the designations “organic” and “free range” acquire substantial content and credibility, enabling the consumer to make informed choices about the meat he consumes.

Sources: The information in the report comes from official documents of the Ministry of Rural Development, European regulations and reliable sources such as technical guides and certification bodies, ensuring their accuracy and timeliness.