August 14, 2006

 

US ranchers warming up to the idea of grass-fed beef

 

 

As grass-fed beef gains popularity in the US, more farmers are shifting their production to cater to the growing niche market.

 

Although the number of grass-fed cattle has increased nine-fold from just 5000 in 1995 to 45,000 in 2005, it is a far cry from the 30 million finished in feedlots said livestock marketing consultant Allen Williams.

 

However, with increasing demand, grass-fed cattle may well double to about 100,000 head in 2006, Williams said.

 

The growth comes as more consumers subscribe to the belief that grass-fed beef is better for health as they contain less fats. 

 

Matt Byrne, executive vice president of the California Cattlemen's Association, agreed that producers are taking an increasingly favourable view towards grass-fed beef.

 

The beef industry is gearing up to meet demand.

 

The USDA is issuing labeling regulations for grass-fed beef after a public comment period on its proposed rule ended last week, agency spokesman Scott Cox said.

 

The Whole Foods Market chain, which has been selling pasture-raised beef from Australia and New Zealand for several years, could soon start buying from US ranchers, spokeswoman Amy Schaefer said.

 

Some ranchers say raising grass-fed animals is more profitable as they can sell their meat directly to the market, instead of going through feedlots.

 

Letting cows graze on grass is also believed to be better for the animals, since they are permitted to eat the natural diet that their stomachs have adapted to.

 

However, the premium prices that consumers have to pay for grass-fed beef makes it a limited market. Grass-fed beef can cost nearly three times as much as standard beef. They cost more as it takes longer for cows to reach slaughter weight and even then, they yield less meat per animal.