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Where's the (Organic) Beef?

Consumers crave antibiotic-free meat, but conventional ranchers enjoying their best profits ever are reluctant to switch

By David Kesmodel Wall Street Journal September 16, 2015

Oregon cattleman Gary Bailey says business at his ranch has thrived in recent years thanks to growing consumer hunger for meat produced without antibiotics.

But the 36-year-old has struggled in another role: recruiting fellow ranchers to leave the conventional beef market and join his rancher cooperative, Country Natural Beef, a supplier to Whole Foods Market Inc. Many of those conventional ranchers are already earning some of their biggest-ever profits.

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