Tyson debuts new natural Angus brand

[OldDog/NewTricks]

Tyson debuts new natural Angus brand

By Rita Jane Gabbett on 1/25/2010


Tyson Food's unit Tyson Fresh Meats announced it has launched Open Prairie Natural Angus Beef nationally to meet the growing demand for natural beef.

Tyson said the brand exceeds the USDA criteria for natural meat, and is audited by an independent verification system at ranch level on essential criteria, including no added hormones or antibiotics, no artificial ingredients, and no animal by-products in feed. The cattle are raised on a 100 percent vegetarian diet.

"We identified ranchers with a strong commitment to the environment and to raising cattle naturally on grass and grain without added hormones or antibiotics when developing this brand," said Kent Harrison, Sr. Director of Marketing and Value Creation for Tyson Fresh Meats Inc. "We also conducted extensive consumer research to understand the values and messages that resonate best with natural consumers across the U.S."

More information on Open Prairie Natural Angus beef is available at Tyson's Web site and at a consumer Web site about the product, OpenPrairieNatural.com.

 

[High Plains]

Just re-named a product they already had. Nice sales pitch, though. Hope they sell the heck out of it and make a ton of dough. Pass some back to the feeder and rancher. :wink:

HP

 

[Ben H]

Fine until consumers realize that you can't quantify through any analysis a difference between conventional and what they call "natural."

 

[Anonymous]

Wonder if it will be like their "All Natural" chicken- that they just got caught and convicted on for pumping full of antibiotics- and then misleading the consumer about.... :???:

 

[Ben H]

Speaking of pumping chickens, Americans pay a whole lot of money for salt water that they pump into chickens to make them plump and juicy, after they're processed of course.

 

[Anonymous]

Speaking of pumping chickens, Americans pay a whole lot of money for salt water that they pump into chickens to make them plump and juicy, after they're processed of course.

Same thing happening in the Walmarting of beef.....And the sad comedy of it all is- that those roasts/steaks/major cuts of beef that some of the multinationals are now producing- and promoting- are the same ones that then stand the risk of all the e-coli and other bacterial diseases because the injection process (they do to cut corners rather than well aging) puts the bacteria into the interior of the muscle cuts....
And I don't care what they say- still tastes like pumped thru old cow meat- and comes no where close to beef well aged on the rail...