Grass Pastured Meat: Hot Topic at Industry Forum
J'Amy Owens, CEO of Seattle-based meat retailer Bill the Butcher, Inc. and author Michael Pollan were among the participants to focus on grass pastured meat at an opinion forum for the food and meat industry held in Seattle on Jan. 15.
Owens spoke about her company, which sells organic and natural, grass-fed meats. Michael Pollan, author of New York Times bestseller The Omnivore's Dilemma, lectured on consumer choices in the foods we eat and how this impacts the environment.
Speaking about the future of grass pastured meat, Pollan said there is tremendous growth and consumer demand for healthier meat, and while the entire meat industry likely will not change, there is evidence that a large percentage will be able to convert to grass pastured meat. Pollan further added that there is no doubt that a national retail brand will emerge offering sustainable grass pastured meat.
"We believe Bill the Butcher is well poised to become that national brand," said Bill the Butcher's Owens. "We're gaining significant traction with consumers, as evidenced in our rapid growth, in-store metrics, and social marketing metrics. We are following the model of successful Seattle-based retail start-ups like Starbucks. Bill the Butcher is on its way to become the Starbucks of meat."
Bill the Butcher, Inc. sells organic, grass fed and natural meats through corporate-owned neighborhood butcher shops. The company works directly with local ranchers and farmers who follow sustainable and organic practices. Founded in 2009, Bill the Butcher is publicly traded under the symbol (OTCBB: BILB).