THERE ARE A lot of ways to describe a hunk of beef. Take a stroll through the meat department of a grocery store in the United States and you’ll be presented with a smorgasbord of meaty descriptors detailing the upbringing of your dinner: Angus, antibiotic-free, hormone-free, grass-fed, vegetarian-fed, and so on. But soon you might see another, more perplexing, description on the label: low-carbon. …
Certified Piedmontese continues to grow exponentially as the company delivers 360,000 cuts of beef to customers nationwide between January and December 2021 – an increase of 2% over the same period in 2020 and of over 400% since 2019. …
McCandless Ranch on the Big Island has faced plenty of change in its more than 100 years of operation. Its 66,000 acres have been divided up, its cattle herded from the hills to the coast and its animals — once born, grown and slaughtered in Hawaii — have become part of a cow-calf operation. …
The state of Iowa has committed $14 million to Iowa Premium to help it expand its Tama beef processing plant and add nearly 400 jobs. …
What’s the Checkoff doing to address the threat that plant-based alternative proteins pose to the beef industry? …
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