Chipotle Mexican Grill reviewing meat policy

NEW YORK — Chipotle Mexican Grill is reviewing a change to start using beef that has been treated with antibiotics, but said no decision has yet been made on the matter.

The Denver-based chain stressed Tuesday that its beef, chicken, and pork continue to come from animals that are not given antibiotics or added hormones whenever possible. But it said it’s considering tweaking its ‘‘responsibly raised’’ meat standards to allow meat from animals that have been given antibiotics to treat illnesses.

Chipotle started transitioning to meat without antibiotics or hormones in 1999, said a spokesman for the chain. He said the company reached its goal of switching over its supply entirely a couple years ago. But more recently, he said, it was running into difficulty securing enough supply of meat that met its standards.