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SE Wisconsin | I have been marketing direct to consumer for awhile now and it is a slippery slope. Marketing is funny that way.
For eggs its pasture raised, free range, cage free, raised organically etc... Most people do not know the difference
For beef its grass fed, grass finished, grass fed and finished, grass fed grain finished, pasture raised, non GMO etc. so many diffeent terms. and each customer has a different understanding of the process or product.
We raise out beef on pasture and feed them grain , while on pasture, until finishing. I think that gets us across the finish line for what our consumer wants... Family farm, an animal born and raised on our farm, grain finished for more "traditional flavor or textures" i am not going to argue which one is better grain or grass. But it is important that we are transparent in how the animal is raised and brought to slaughter. Like you said, the small butcher is getting pushed out and most of America is forced to deal with people that are less educated on the process.
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A visit to the meat counter at a whole foods grocery
