Today, a rising trend in organic beef production is stemming from the higher quality of the resulting beef. Many fine restaurants and natural grocery stores now carry USDA certified organic beef, which requires stringent guidelines for cultivation of cattle, including the conditions in which the animals are raised, as well as the handling of the beef throughout the process.
In order to be certified organic, animal must be given access to natural pastures, and be fed with 100% USDA-certified organic feed according to a strictly vegetarian diet. Additionally, the animals must be given shelter and opportunities for leisure and exercise. There are strict guidelines governing how the animals must be handled, including access to professional medical care and review of the animals’ living conditions.
As a result, organic beef comes from a process that is reviewed from beginning to end, providing a comprehensive supply chain that is regulated from beginning to end. The very conditions on the farm and land itself are also reviewed, ensuring that the grass pastures are free from pesticides and other artificial chemicals. As a result, certified organic bef meets a higher standard of quality in both its process and byproduct.
While organic beef is more expensive, it also provides a higher quality cut, which is reflected in the fact that a growing number of professional chefs are opting to utilize Organic Beef in their restaurants, recipes and stores.
