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Online food sales are reshaping how consumers buy beef.

The industry trend toward larger, heavier weight cattle could drive the need for changes in the design of facilities and equipment. 

Consumer perceptions of beef quality involve what you produce, and also how you produce it.

How can the industry assure that the nation's 20- and 30-somethings remain loyal to the traditional range of animal foods? It's easy: Just give them everything they want — and more.

With consumer pressures and legislative policy favoring reductions in antibiotic use, producers and veterinarians need to apply management practices to build immunity and optimize performance.

These Beef Quality Assurance resources can help you improve your operation.

Disagree with Uma Valeti, CEO of Memphis Meats, a tech startup making meat from self-reproducing animal cells, if you want. Just don’t dismiss his efforts to bring “real meat—without the animal—to the table.”

Disagree with Uma Valeti, CEO of Memphis Meats, a tech startup making meat from self-reproducing animal cells, if you want. Just don’t dismiss his efforts to bring “real meat—without the animal—to the table.”