In addition, naturally raised beef in either pasture or confinement settings resulted in beef with higher quality grades.
"There continues to be more interest in naturally raised beef because organic beef standards are so high," Faulkner added. "We need to increase consumer education efforts because naturally raised beef is actually what many consumers are looking for these days."
Both organic and naturally raised steers do not receive hormones or antibiotics. The major difference between naturally raised beef and organic beef is that organic beef comes from cattle that are raised on organic pastures that have not been treated with chemicals or chemical fertilizers. In addition, these cattle can only be fed organic certified feeds.
Faulkner also differentiated pasture-fed beef from grass-fed beef.
"Grass-fed cattle cannot be fed any concentrate they can only receive roughage," Faulkner said. "And that roughage must meet strict guidelines set by the USDA. On the other hand, pasture-fed cattle have access to a finishing diet and pasture."
Pasture-fed cattle have carcass and meat characteristics that are the same as traditionally finished cattle, he added. The meat characteristics of grass-fed cattle are quite different than the average consumer is used to eating.
Faulkner said naturally raised beef, regardless of finishing management, is a niche market that has great potential if consumers will pay premium prices.
"As producers, we need to be responsive to consumer demand," he said. "Currently, naturally raised beef is a very small percentage of the market. But it is a market that is growing at several hundred percent a year, and has been identified as a niche that consumers are very interested in."
|Contact: Jennifer Shike|
University of Illinois College of Agricultural, Consumer and Environmental Sciences