Restaurant chain TGI Friday’s has responding to consumer concerns with its recent promise to serve burgers made only from beef that is free of antibiotics or growth hormones. Ground beef sold by the restaurant will all come from a single supplier in Montana, Meyer Natural Angus, which raises its herds free-range.
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The chain sells about one million burgers every month, and the dish qualifies as the most popular choice on the menu. The move is the first that guarantees animal welfare among the sit-down-and-be-served restaurant sector, and follows on the heels of similar announcements by fastfood giants McDonald’s and Burger King.
It’s a sound economic judgement as well as a humane one. Consumers will happily pay up to 5% more for a burger carrying a “humanely raised” label, according to The American Humane Association, commenting on a 1999 survey by the Animal Industry Foundation.
