The Future of Organic Beef

The market for organic beef is booming, as more and more consumers realize the benefits, for themselves and for the planet, of eating naturally raised, chemical free products. Organics in general are attracting more and more fans as shoppers seek responsible and healthy products. Some folks may try organic beef because they are looking for a natural, nutritious and humane source of food, but many people are pleasantly surprised by the distinctive, wholesome taste of organic beef and become lifelong organic consumers. Today's shoppers pay close attention to labels, and many actively or exclusive seek out an organic label. But what, exactly, does it mean for beef to be organic? Labels can be confusing, and many consumers may not know that "natural" and "organic" on a label are not interchangeable. In fact, for beef to be certified organic, the source must be certified with annual USDA inspection, and meet standards that natural feed, access to the outdoors, and no hormones or antibiotics. An "organic" designation is the only way for consumers to know for certain that the beef they are eating has been raised in a humane, natural way. As more people become aware of the conditions of many factory farms, with movies like Food Inc. becoming national sensations, the market for organic beef will only increase. In fact, many supermarkets and restaurants are seeking more organic beef suppliers as public interest in organic products grow. Many restaurants, from Chipotle Mexican Grill to upscale eateries across the U.S., are paying more attention to the sources of their meats, because the public rewards those restaurants that focus on organics, or at least offer it as an option. Additionally, the "locavore" movement has increased interest in organic beef, as consumers develop an interest in where their food comes from. More shoppers are foregoing the supermarket for the farmer's market and giving producers the chance to talk about the benefits of organic beef. Even in tough economic times, consumers see the value in choosing high-quality, organic beef. The Rodale Institute found that in 2009, despite the recession, sales of organic food increased by 5 percent. Many people are aiming to incorporate organic products in all parts of their, from bedsheets to beef. These consumers generally find the quality and taste of organic beef, coupled with the knowledge that their purchase is good for the environment, make organic beef a good value for the money. As organic choices become more widely available, and more people come to understand the benefits of eating organic beef, the future of organic beef is bright indeed!