Meat
Big strides have been made since the Beef Quality Audit of 1991 pointed out changes needed to meet consumer demand. At the Feeding Quality Forum, a Certified Angus Beef executive talked about responding to those needs.
Tyson Seeking to Boost Food Brands as It Hunts for Acquisitions
The issue of Country of Origin Labeling (COOL) may come back with the Trump administration.
Health-conscious consumers might be persuaded to eat more beef if it was fortified with heart-healthy omega-3 fatty acids naturally found in salmon and walnuts, according to researchers and some ranchers who are feeding cattle flaxseed — even marine algae — with an eye to offering another wholesome dinner choice.
A nonprofit group that supports small and family farms in Kansas is trying to build support for a meat processing facility and food hub project in the eastern part of the state.
This is Part 3 of a three part series that will provide information on meat labeling terms.
How many times have you been grocery shopping or watching your favorite television program and you see and/or hear that organic is better? Grain-fed tastes better? Grass-fed is healthier?
Competition is growing for meat from alternative sources.
Equilibrium Foods believes its new 50-50 burgers will appeal to consumers seeking to reduce, not eliminate, their beef consumption.
E. coli is responsible for forcing a recall on ground beef sold to restaurants primarily in the southeast and it could be related to a larger outbreak that has sickened 156 people in 10 states.
The University of Illinois meat science research group was wrapping up a big project and the meats judging team was preparing to host a regional contest. Then, in the blink of an eye, COVID-19 sent everyone home.
The abbreviated judging season concluded Sunday at the High Plains Intercollegiate Meat Judging Contest in Hereford, which served as the 2020 national championship meet.
Pork exports continue to maintain a record pace in 2020, increasing 10% year-over-year in September. Beef exports were fairly steady with last year in major Asian markets, but trended lower overall.
Long term financial success for the beef industry will require fostering market approaches that are consistent with the future direction of the industry, says John Nalivka who supports a CME Beef Cutout contract.
China made its largest weekly U.S. beef purchases on record last week, followed by its biggest U.S. corn deals in almost a month this week, according to U.S. Department of Agriculture data released on Thursday.
Cargill and TGI Fridays have teamed up to build Bold Heroes, a initiative designed to provide firefighters across the nation with TGI Friday’s frozen beef patties.
In anticipation of July 4, estimated beef production for the week ending June 27 was 562.3 million pounds, up 5.3 percent year over year.
Governor Reynolds, Secretary of Agriculture Naig and Iowa Beef Producers have partnered with Iowa State University, Iowa Food Bank Association to feed food-insecure Iowans.
The 38th Annual Iowa Governor’s Charity Steer Show (GCSS) will be held on August 15, 2020, despite the fact the Iowa State Fair has been cancelled.
May’s all-fresh retail beef price set a new all-time record high for the price series, dating back to July 1987, at $7.04 per pound, according to USDA’s Economic Research Service.
At the NCBA Trade Show in San Antonio, Certified Angus Beef’s director of packing explained the opportunities still open for producing Prime.
Selecting for just one trait can be ruinous in the cow-calf business—but it depends on how that one trait is related to others, and how well you keep the others balanced.
Marfrig Global Foods announced a restructuring of its North and South American beef businesses and named Eduardo Miron as CEO.
WeWork’s enforced vegetarianism is a warning to livestock producers.
Non-tariff exports of U.S. beef and pork to Mexico and Canada remain in place and we can now move forward with certainty toward our expanding North American trade opportunities.
Several Israeli start-ups have joined a handful of companies around the globe trying to develop lab-grown meat, something they see as a solution to the needs of the world’s growing population and demand for food.
Americans ate a record amount of red meat and poultry in 2018 as demand remained strong, according to the U.S. Department of Agriculture.
Consumer trends expect to see a surge in veganism but meat consumption continues to rise.
Food startup Just Inc., re-branded from Hampton Creek, doesn’t think the alternative for meat is just in plants -- but in meat itself.