The company based in Stillwater, Oklahoma, said theirs’ is the first USDA-approved program for figuring the life cycle of greenhouse gas emissions for beef production.
It said it gives the industry a scientifically-devised means to differentiate and market beef to people willing to pay more for sustainable food.
As things stand, people perusing the meat aisle are “not able to distinguish which steak was created with more or less emissions,” LCB founder Colin Beal, an engineer who grew up in a cattle-raising family, told Meatingplace magazine.
“I want to contribute to the industry and make it more resilient,” Beal said. “There are a lot of people who have stopped eating beef because of the impact on the climate.”
