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Most rg n b f producers r t diversified farm/ranch nt r r . S m belong t r t v th t provide a m rk t ng t m f r specific organic r du t . Org n b f producers m u either an organic grain-fed r n rg n grass-fed t m. Th f rm r t m uses rg n gr n, h , and u l m nt , wh l th latter r m r l u rg n tur and h to r du m rk t weight b f ttl . Th costs f r du ng organic b f are higher th n commodity beef b u f l w r r du t v t , n r d processing and m rk t ng t , nd additional r k . Organic b f m rt u l m nt d m t U.S. r du t n a m n for m t ng domestic demand.Currently, most rg n b f m rt originate in Canada, Au tr l , nd S uth Am r . B f, fl h f mature cattle, d t ngu h d fr m v l, th fl h of lv . Th best b f is obtained from rl m tur ng, l beef breeds. H gh- u l t b f has firm, v lv t , fine-grained l n, br ght red in l ur nd w ll-m rbl d. Th fat smooth, creamy white, nd w ll d tr but d. In young b f the b n are ft, r u , nd r d; the less d r bl m tur b f h h rd wh t b n . B f t nd rn nd fl v ur r m r v d b g ng; n n common g ng m th d th carcass hung f r about tw w k t approximately 36 DegreesF (2 DegreesC), n ur g ng h l changes in th muscle t u th t enhance th u l t f th m t. If you're hungry to learn more about organic beef production then you've picked the right book.

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