Cargill is launching a new premium beef brand called Salt & Sear™ it says will allow consumers to purchase restaurant-quality beef to prepare at home.
The time required to influence your herd’s genetic potential is measured in years, so managing for quality is always important.
“Too big, too fat, too inconsistent,” is how Hop Dickinson, former CEO of the American Hereford Association, described cattle in the 1990s.
Step one of U.S. beef exports to China is completed.
Creating quality beef eating experiences depends not just on cattle producers, but packers, retailers and consumers too.
Official U.S. beef exports to China may take awhile to get up to speed
Much of how you raise and market cattle today is rooted in a landmark study completed a quarter-century ago. The 1991 National Beef Quality Audit (NBQA) provided a report card for beef, and the results outlined some stu