After reading up about all the hormones, chemicals and antibiotics currently being used in the majority of the meat (beef, pork, chicken etc.) produced in North America, I have been trying to make a bigger effort to steer away from them when shopping for meat, while not breaking the bank.
I am wondering if lamb from New Zealand does any better in minimizing the usage of those additives? I think the EU outright bans their usage, for example, so are there similar regulations in New Zealand?
Thanks for any input.