Definitions and Descriptions: Conventional, Natural, and Organic Beef Production and Consumption
natural beef, natural oragnic beef, conventional beef production, consumption
Agricultural and Biosystems Engineering
Natural and organic beef production was only 1.1% of total beef production and 1.6% of total U.S. beef sales in 2006 but is the fastest growing sector in the beef industry. With demand continuing to surge in these markets, you will find that terminology used in these marketing strategies is confusing. Beef that is produced following “natural” or “organic” protocols is assumed to have been raised without hormones or antibiotics. But “natural” and “organic” are not the same, and “natural” also is variable.
Melroe, Tyler A. and Loe, Erik R., "Definitions and Descriptions: Conventional, Natural, and Organic Beef Production and Consumption" (2007). SDSU Extension Extra Archives. 82.