Rabobank’s analysis suggests that an additional 5,000 to 6,000 head daily beef packing capacity would help return US cattle supplies and packing capacity to an historical equilibrium without a sharp contraction in beef cow numbers, while still maintaining packer profitability. …
For the first time in 16 years, the Certified Angus Beef ® brand (CAB®) reported lower annual pounds sold for its fiscal year that ended September 30. Still, 2020 was one of strong performance and the fifth consecutive year with sales of more than a billion pounds across 51 countries. Those global sales of 1.175 billion pounds were down 6%, or 75 million pounds.
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Wholesome Meats, a Texas-based regenerative agriculture brand offering nutritious premium ground beef, is taking on the fake meat industry. Launching on National Cheeseburger Day, Friday, Sept. 18, the premium beef company is partnering with several local restaurants and grocers to highlight its good-for-you and good-for-the-planet meat, including: …
Tenderness is one of the biggest influencers of consumer approval of beef. Since most consumers can differentiate between tough and tender beef, improving tenderness is a high priority for the beef industry. One of the best methods to do this is by aging beef. According to aging standards, muscles should age for a minimum of 14 days for optimal effect. …
Plant-based proteins may be driving headlines, but beef is the most valuable protein when it comes to sales, sustenance and sustainability. …
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