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Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University.

During the Angus University “Revolutionary Marketing” webinar hosted Tuesday, Feb. 16, Troy Marshall shared that cattleman have invested in good genetics and now is the time they can stand out in the marketplace.

Hugh Sanburg, 2021 chair of the Cattlemen’s Beef Board and a cow-calf producer from Eckert, Colo., discusses how the beef industry would be affected without the Checkoff’s research, educational and promotional efforts.

U.S. data shows COVID-19 infection rates are now down to levels not seen since early fall, a sign economic recovery could also take shape. As more consumers venture out to restaurants, it could also help meat demand.

Beef production slowed to a virtual standstill in the South due to extreme winter weather. Heavy demand on electricity and natural gas limited packers from running at capacity, and their need for inventory was limited.

Located on the Cheyenne River Sioux Indian Reservation, the DX Ranch and its direct-to-consumer beef operation has a simple mission: Provide beef that is local, nutritious, and that improves their communities.

Last week’s winter storm and brutally cold temperatures caused many auction markets to cancel sales. Those that were open saw stocker and feeder cattle prices higher.

The U.S. Roundtable for Sustainable Beef (USRSB) announces the launch of additional sustainability modules for both the feedyard and auction market sectors.