That's one to keep an eye on.
It will be interesting to see what the word "organic" means in the face of that.
I too use buffalo a lot; I believe I've mentioned before that I get it from "Fred Mayers" which is a grocery chain in Alaska (and elsewhere I'm sure) and they get a large supply from Idaho every three months and we buy it fresh and cut and wrap and freeze it ourselves.
That and Moose ( given to me by friends)are our red meat with a few Harris ranch steaks but we have to be on a trip to Anchorage to get that.
Still eat some red salmon (wild alaska but from the freezer) and a plate of broccoli four or five times a week for breakfast...
pure grass fed beef was hard for us to get without waste; just too strange in flavor for me...and different "strange " at different times, butchering was a problem sometimes....different bone saw tastes etc.
My advice to people is to eat lamb often...better for arthritis,is my experience, and it's usually pure and the taste seems better these days.
It does seem like we are under seige to keep away from drugs in the food and from the doctors.