Keep in mind that the study is an evaluation of the status quo and does not address advancements that might improve the quality conventional or organic meat.
"Beef animals raised organically grow more slowly and produce leaner carcasses. As a result the meat tends to have less marbling and is less tender. The profile of the fat is altered with organic production (or with grass feeding), with a higher content of PUFAs (in particular CLA) and is regarded as more favorable in terms of human nutrition. Similar findings have been reported with pigs and poultry, the research and consumer findings suggesting that the result is a slightly tougher meat but with an enhanced flavor that is preferred by some consumers (probably an age effect since organic animals and birds take longer to reach market weight). The main difference between organic (farm-raised) and wild fish is a higher content of fat in the organic fish, due to diet. The fat is considered desirable in the human diet."
Click Is Organic Meat Higher in Nutrient Content? by Robert Blair to read the entire paper.