NEWLY published data indicates that sales of organic red meat have increased on the back of research confirming that the organic product contains up to 50% more Omega-3 than the conventionally reared equivalent. 
The Omega-3 news was broken by Newcastle University researchers in the British Journal of Nutrition back in February 2016, and by early summer, in the 12 weeks running up to June 18, organic red meat sales increased by 4.1%, while non-organic sales dropped.
Soil Association Certification representative Lee Holdstock said: “Despite changes due to seasonality and the availability of red meat, we are beginning to see a clear improvement in organic sales, especially organic beef which is even higher than overall growth in organic red meat sales. 
"The Soil Association works to promote the benefits of organic to consumers, and we did all we could to spread the important message of this new scientific research, including through social media and marketing materials available to all licensees. It is fantastic to see that sales are now starting to show sustained growth.”
Soil Association Certification’s recent Organic Meat Forum attracted a record attendance recently, with numerous businesses joining the session to hear upbeat news from retailers and food service companies, as well as from scientists, all outlining opportunities for continued growth in organic meat. 
Mr Holdstock continued: “It is clear that people are interested in eating ‘better meat’ and organic certainly fits their demands. Whilst we advise farmers to investigate the market for organic before considering conversion, we have strong reason to believe that organic livestock production is a viable option. As well as rising sales for beef and lamb, organic production from grazing livestock fed on grass and forage diets has a positive impact on the environment and soils – something we all need to look to protect for future generations.”