Labeling is a significant challenge in producing grass-finished beef, a livestock expert says.
Jeff Schahczenski, an agricultural specialist with the National Center for Appropriate Technology, described challenges to making such a venture profitable.
Experienced in alternative livestock marketing and economics, Schahczenski called the grass-finished niche "small, but rapidly growing."
During a recent webinar sponsored by NCAT, he said the terminology for alternative meat is far from specific.
"'Natural' has no formal, legal definition," he said. "The USDA itself is confused. The Agricultural Marketing System has developed (a) voluntary system you apply for and utilize. FSIS (the Food Safety and Inspection Service) allows labeling as '40 percent grass-finished,' for example."
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