September 10 - “Free Range,” “Grass Fed,” “All Natural,” “Pasture Raised” – it all sounds so appealing how can any meat eater resist? And, in fact, plenty don’t. From all evidence, the market for beef, pork, lamb, bison, and venison raised in idyllic conditions is growing steadily. The USDA reports that meat (along with fish and poultry) has been the fastest growing component of the overall organic food market over the last decade. In addition, according to research from the USDA’s Economic Research Service (ERS) the U.S. had an estimated 2.3 million acres of certified organic pasture and rangeland in 2012, up from just a half million acres in 2000.
As published in Branded Refrigerated Meats and Meals: U.S. Market Trends, Packaged Facts online survey of 2,000 U.S. adults (census representative on the primary demographic measures of gender, age, geographic region, race/ethnicity, presence of children in the household, and household income) conducted in April and May 2014 found that well over half of the respondents (57%) regularly buy more healthful meat items. Only about 10% said they did not. Further, almost the identical percentages apply, agreeing and disagreeing, to the statement “I Regularly Buy Higher-Quality Meat Items.”