Thanks to a recent change in the company's thought process, Chipotle restaurants are now considering using meat products that may have been previously treated with antibiotics.
According to USA Today, the company is looking into a "never-ever" policy of allowing suppliers to distribute animals that were treated with antibiotics on a need-by-need basis.
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"Many experts, including some of our ranchers, believe that animals should be allowed to be treated if they are ill and remain in the herd," Chipotle founder and co-CEO Steve Ellis said recently. "We are certainly willing to consider this change, but we are continuing to evaluate what's best for our customers, out suppliers and the animals."
Spokesman Chris Arnold says it's tough to get the proper product needed since naturally raised beef is in such high demand, with restaurants nationwide facing widespread beef shortages.
"The supply of naturally raised beef is certainly tight," Arnold told Businessweek. "So it is definitely a challenge to get everything we need, and right now, we can't get all that we need."
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Issuing a statement in July, the company discussed the challenges it faces due to the shortages but that the ultimate goal is to always continue to serve the proper, high-quality meats people are accustomed to.
One of our primary goals is for all of our restaurants to continue serving meats that are raised to meet our standards, but we have and will continue to face challenges in doing so.
Some of our restaurants served conventionally raised beef and chicken for periods during the first half of 2013 and some are continuing to serve conventionally raised beef.
More of our restaurants may periodically serve conventionally raised meats in the future due to additional supply constraints.
When we become aware that one or more of our restaurants will serve conventionally raised meat, we clearly and specifically disclose this temporary change on signage in each affected restaurant, so that customers can avoid those meats if they choose to do so.
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In 2012, Chipotle served over 120 millions pounds of beef, pork and chicken, with 10-15 percent of those meats conventionally raised, according to USA Today.
For now, the restaurant power will continue to explore ways to deliver a high-quality and high-class product that will keep customers happy on a day-by-day basis.
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