Consumers choose beef raised with antibiotics when they know more about why they’re used
Knowledge is a powerful thing, especially when it comes to how beef producers raise the best-tasting and most nourishing protein in the world. That’s what Megan Webb, University of Minnesota Extension beef production systems specialist, discovered in a research project with consumers, reports the Minnesota Farm Guide.
Consumers participated in a blind taste test of beef raised with and without antibiotics and growth promotants. Then, after the consumers learned about how and why those products are used, they participated in another blind taste test.
During the consumer focus groups, Webb said, “We learned that consumers could understand and relate to the need for antibiotic use to treat illnesses. That was an acceptable practice to them and, when they learned about the production process, they preferred that beef had the ability to be raised with antibiotics, as needed.”
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