Documented beef quality

Documented beef quality

Documented beef quality40 years on, science still backs leading beef brand By Miranda Reiman For all the talk of fads and changing consumer habits, this remains: what makes a good beef eating experience today is the same as it was 40 years ago.But a new research...

Every number has a story: 12 to 15 minutes

Thousands of steps, filling dozens of glasses, delivering as many hot meals. Many smiles and “thank yous” and “you bets.” In high school and college, this is what 60 minutes of being a waitress looked like for me. I liked that job, but it was work. An hour—especially...
Given tenderness, marbling is key

Given tenderness, marbling is key

Given tenderness, marbling is key   by Katy Kemp The study of why we eat beef keeps pointing past tenderness. Given only certified tender strip steaks that varied in marbling and juiciness, a carefully chosen panel of 120 consumers said flavor is where it’s at....

Stacks and knowledge grow in tandem

You know when you come back from a conference and you’re all caught up and have plenty of time to make sense of all the good information you took in? Yeah, me neither. After attending the Cattle Industry Convention and Trade Show last week, my stack still looks like...

Wildcat Wednesday: Agvocating for beef

While I was learning about agvocating on the job, there’s a generation of folks just a wee bit (or at least in my world view!) younger than myself who have practically grown up knowing what that term means. So we asked those enthusiatic K-State beef gals if...