Meat + Poultry - September 2006 - 50
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50
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MEAT&POULTRY
I
September 2006
I
For more information, see Page 111
www.MEATPOULTRY.com
"The real challenge for grass is consistency," he says. "You've got different kinds of grass in this country
and that can lead to inconsistency
of flavor."
He also points out that for decades North American beef cattle
have been bred to give good yields
with feedlot fi nishing. The industry
here does not produce the type of
purebred cattle that have made the
beef from Argentina and Uruguay
famous. "Ranchers here have bred
themselves out of grass," Coleman
says. "If the grass-fed thing is going
to get big, you've got to have consistency week in and week out." His
company is looking seriously at the
niche, however, because of its reputation as an environmental steward
and promoter of environmentally
sensitive beef production.
In addition to the challenge of
consistency, Kay points out an irony: "All this new interest in grassfed beef is coming in the midst of
one of the worst droughts ever in
the U.S. Approximately 70 percent
of U.S. pasture is in poor condition
due to drought, forcing young cattle
into feedlots. I think the market for
grass-fed beef will be shaped by climate as much as by consumers."
Meanwhile, back at the ranch,
Mike Gale gazes out at his grazing
cattle and hopes the market maintains a niche for cattle producers
like him. "I'm not down on feedlots or the mainstream industry," he
says. "I think it's an incredible system - it feeds a lot of people very
efficiently. But I think there can be
a different way, too."
Steve Bjerklie is M&P's West Coast
correspondent, based in San Francisco.
He has worked as a journalist covering
the meat and poultry processing
industry for more than 25 years.
We would like to hear from you - your comments and
questions about this article are welcome. E-mail the
author at:meatpoultry@sosland.com.
http://www.mps-group.nl
at:meatpoultry@sosland.com
http://www.MEATPOULTRY.com
Meat + Poultry - September 2006
Table of Contents for the Digital Edition of Meat + Poultry - September 2006
Contents
Meat + Poultry - September 2006 - 1
Meat + Poultry - September 2006 - 2
Meat + Poultry - September 2006 - 3
Meat + Poultry - September 2006 - Contents
Meat + Poultry - September 2006 - 5
Meat + Poultry - September 2006 - 6
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://digital.meatpoultry.com/sosland/mp/2020_12_01
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