At The Organic Butchery, we’re passionate about providing transparency around the food you eat. One of the questions we’re asked regularly by our customers is about histamines in meat – what they are, how they develop, and how they might affect you. With so much conversation around histamines and diet, we wanted to share a clear overview of what they mean when it comes to organic meat.

What are Histamines?

Histamines are naturally occurring compounds in the body and in certain foods. They are part of the immune system response, helping to protect against allergens, regulate digestion, and even support the nervous system. In meat, histamines form as proteins break down over time. While harmless for most people, those who are histamine-sensitivecan experience symptoms such as headaches, skin reactions, or digestive discomfort when histamine levels in food are higher.

Why Histamines Vary in Meat

Not all meat contains the same levels of histamines. Factors such as processing, storage, and ageing can have a big influence:

• Fresh Meat: Meat that is freshly cut and consumed quickly tends to have lower histamine levels. This is often the best option for those who know they are sensitive.

• Frozen Meat: Freezing meat can help “pause” the histamine build-up process, which is why many customers with histamine concerns prefer frozen cuts. However, histamines that are already present before freezing will remain.

• Aged Meat: At The Organic Butchery, we proudly offer 28-day aged beef, which delivers exceptional flavour and tenderness. However, the ageing process naturally allows histamines to build as enzymes break down proteins. For most people, this adds depth to the meat, but those with histamine intolerance may need to avoid aged meats.

• Hang Time: Meat that has been hung for shorter periods will generally contain lower histamine levels compared to longer hanging, again affecting both flavour and tolerance.

Different Meats, Different Levels

The type of meat also plays a role:

• Beef: Aged beef is known for having higher histamine levels compared to freshly butchered or frozen beef.

• Pork & Lamb: Fresh pork and lamb, particularly when frozen quickly after butchery, tend to be better tolerated. Slow processes such as curing (for hams or bacon) will increase histamine levels significantly.

• Chicken: Fresh, organic chicken that is consumed quickly after butchery is often a safer choice for those who are histamine-sensitive. However, prolonged storage or pre-cooked chicken products may contain more histamines.

• Cured or Processed Meats: Across all types, cured meats (like salami, bacon, or sausages) are naturally higher in histamines due to fermentation, curing salts, and longer storage times.

Why Awareness Matters

We know that histamine sensitivity is not the same for everyone. While many enjoy the rich flavours of aged or cured meats with no issue, others feel much better sticking to fresh or frozen options. That’s why we believe it’s important to share open information with our customers – so you can make choices that suit your body, your taste, and your lifestyle.

Our Promise at The Organic Butchery

We’re proud to offer a wide range of meats – from fresh chicken and pork, to expertly aged beef – so that whether you’re histamine-sensitive or simply curious about your food, you’ll always have the information you need. As always, everything we sell is 100% organic, meaning no artificial additives, no synthetic chemicals, and the highest welfare standards.

This Christmas and beyond, we’ll continue to put transparency at the heart of everything we do – because knowing more about what you eat helps you enjoy it even more.