Long before the federal government blessed the term "organic beef," producers were going to market with "natural" beef, defined by the U.S. Department of Agriculture as minimally processed and containing no artificial ingredients. Cost and seasonal limitations kept such cuts from becoming a mainstream item. For many years, sales languished in retail venues catering to natural and organic shoppers. Even today, industry watchers are hard-pressed to come up with a figure, but they estimate ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.