Naturally Raised or Organic Beef - What Does it Mean to Us?

The market for "natural" beef in the United States are beginning to explode onto the scene in response to growing demand for meat taste better, healthy, free of growth hormones, antibiotics and other products chemical added artificially. Growth was boosted by healthier food choices, food crises and related health problems and the popularity of organic and "natural" products available at retail. The total sales of beef in the United States have been declining since the late 1970s with one exception. Natural grass-fed beef has increased by a margin of 20% per year, an impressive number.

Exactly what is "natural meat" and what it means as a whole? Beef Well, the short answer is probably obvious, raised without growth hormones or antibiotics, etc., but what happens in the industry. Public education has raised the bar for quality rather than the usual government standards, the main concern being a combination of environmental concerns such as waste management and resource protection . For example, how treated waste products, and what are the outcomes associated with pasture or ranch, in terms of respect of the agricultural environment. Are we polluting rivers and lakes with runoff from waste products? Overgrazing is felt by soil erosion or wildlife habitat is in danger? breeders are proving to be the best stewards of the earth, as much or more than any other of the most "green groups" .

Even beef processors are taking a stronger position in favor of learning and assessment over the years, exactly what today's consumers require natural producers. How cattle are raised and it is considered much stronger than ever. Key Point, cattle treated humanely raised in the natural environment as possible is crucial, and it is time we awaken to these facts. In the opinion of many, the day feedlot business giants must be numbered, although organic farming beef represents only 1% of the total U.S. production. Feedlots are not likely to disappear anytime soon, based on these figures.

Another consideration is increasingly the meat is raised, and rightly so. The beef is the "local production" is an important consideration in the states of beef producers, which makes sense. After all, the beef raised locally is an important economic boost for local communities, particularly in the West and Midwest, where most of our beef is in any way. In addition, "natural" consumer of beef in the United States does not consider a product known to occur in the state as a condition sufficient to allow production "local" advertising. The product literally must be made within 50 100 miles to receive any request from local production.

Consumers have increasingly expressed their willingness to pay more for "natural" products, such as increased education and awareness increased demand. Most polls have shown that about 70% of people who had a clear idea of what "natural beef" means to pay a premium of 10 to 20% for "natural" beef. Of course, cutting and meat quality will always be important, which proves to be the case for natural meat. Beef grass fed is delicious and tender, especially when it is cured and air dried for the meat market premium or first treated less expensive for the mainstream
supermarkets.

Because of the growing awareness of consumers, I think we will see rapid growth and market position of the natural sources of meat and other meats. It's very good for our environment and our wallets and especially our palate. More to come, thank you for reading.