ITEMS LABELED LOCALLY RAISED, organic or raised without the use of added hormones or antibiotics have been popping up in more and more meat departments. While these types of items account for a small portion of total U.S. beef sales, many regular beef producers feel that these types of labels position their beef as a lesser product. The industry and the media — this publication included — have even tagged non-organic and non-local beef with one of the dullest adjectives possible, calling it ...
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