For conscientious consumers, buying beef can be a bewildering experience. Terms
like natural, organic and grass-fed appear on labels, but what do they actually
mean?
“It’s no wonder that consumers are confused about beef labeling,” said Jeff
Schachzenski, an agricultural economist with the National Center for Appropriate
Technology (NCAT) in Butte, “because the terminology isn’t clear and labels can
be misleading.”
To understand labels, it’s best to start with a quick look at the conventional
process of raising and processing beef. “The vast majority of cows are raised on
pastureland until the fall, then shipped to feedlots where they’re finished on
grain,” explains Clay McAlpine, a third-generation Montanan and owner of
McAlpine Ranch in Valier.
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