Tenderness is one of the biggest influencers of consumer approval of beef. Since most consumers can differentiate between tough and tender beef, improving tenderness is a high priority for the beef industry. One of the best methods to do this is by aging beef. According to aging standards, muscles should age for a minimum of 14 days for optimal effect. …
Plant-based proteins may be driving headlines, but beef is the most valuable protein when it comes to sales, sustenance and sustainability. …
Brad Johnson, the Gordon W. Davis Regent’s Chair in Meat Science and Muscle Biology in the Department of Animal & Food Sciences at Texas Tech University, hopes to unlock one of those secrets to beef marbling without making the cattle fatter and unhealthy. …
While summer grilling season remains in full swing, retailers will soon turn to winter holiday planning when beef will again, take center-stage. Ground Beef, Chuck Center Roasts, Ribeye Steaks and other options will remain in shoppers’ carts through back-to-school and the fall, but beef takes December holidays to a whole other level. …
Calls to consume less meat to protect the environment have some ranchers in Alberta turning their focus to more sustainable meat production. …
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