An undercover investigation revealed that some butchers in the UK were selling non-certified organic beef under an organic label. Some of the butchers were from small towns and knew their meat suppliers closely. They were willing to attest to the quality of the beef that they sold, even if they have not been willing or able to purchase organic certification for their shop. Others, however, simply claimed to use the term as "shorthand."
Because the organic label can command up to 5 times the price of conventional beef, there is a clear financial incentive for less scrupulous butchers to try and sell it as such. From the customer's perspective, it can be quite difficult, if not nearly impossible, to tell the difference between organic and non-organic beef based on physical appearance and the scientific methods are not a guarantee. Relying on certification continues to be the most trustworthy method, but is it actually doing a disservice to small businesses, like some butchers, who say they can't afford the £300-£400 to become certified?
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