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Study compares consumption of beef to plant-based alternatives

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.

Possibility of Transmission of COVID-19 Via Food Packaging Remains Low, Agencies Underscore

The USDA and FDA have sent out a reminder to trust current science and guidelines from official sources.

Select Beef: Who Wants It?

"No man's land." Select seems to find itself there more these days. This article from Certified Angus Beef shares some examples of declining demand for the lower quality grade, and what that communicates to cattlemen.

NCBA Delivers House Introduction of Bipartisan DIRECT Act

The DIRECT act will allow state inspected beef processors to sell their products across state lines when standards are the same as federal requirements.

Meatpacking Industry Responds to U.S. Congress Investigation

A U.S. Congress panel is investigating COVID-19 outbreaks at meatpacking plants nationwide. Here's how some of the packing plants responded.

U.S. Congress Panel Investigating COVID-19 Worker Safety at Meatpacking Firms

A U.S. congressional panel is investigating three large meatpacking companies for possible worker-safety violations following reports that hundreds of industry workers have died of COVID-19.

Animal Protein Sector Needs to Realign with 2020 Foodservice Survivors, CoBank Says

Flexibility remains critical for animal protein industry, CoBank says, as foodservice sales are not likely to reach pre-pandemic levels before mid-2022.

Research Highlights: The State of the Current Beef Consumer

This white paper, put together by the National Cattlemen's Beef Association, offers a snapshot of how domestic consumers have responded to the unprecedented events of 2020 as well as a long-term outlook.