Raising animals on pasture is harder, but it's worth it. Sure, it's labor-intensive, expensive, and requires more problem solving. But it also provides you with a better tasting steak than raising animals in confinement.
In a side-by-side comparison at the grocery store, industrial raised beef is cheaper. That's unsurprising. Industrial operations use economies of scale, and profit from tax breaks that you pay for. Relaxed regulations mean they can let untreated water run off the feedlots. The soil isn't preserved. This makes the sticker price on your beef cheaper, while costing you in ways you can't see.
You pay for this, of course with higher taxes, environmental damage, and a lower-quality cut of beef.
It is a fact that the costs of labor, stewardship and animal welfare drives up the price for pastured beef. But it saves you in the long run. Not only do you get a better tasting cut of beef, but it preserves the environment. It's sustainable. It's clean.
Industrial schemes use a radically different model of food production. There, the focus is on profit. Not animal welfare, not labor, not sustainability. And it certainly isn't on the quality of your dining experience. If the meat passes inspection, it's sold as is. And millions of people consume this, without much thought. But what are the consequences?
By doing business sustainably, Montana Ranch and Cattle makes a big difference! It costs more at the store, but it saves big in other ways. By using natural methods, we produce beef that is of superior quality in every metric. It looks and tastes better. It's a result you can enjoy, guilt-free with each memorable dining experience.