by Miranda Reiman | May 18, 2016 | News Release
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...
by Miranda Reiman | Nov 12, 2015 | Hot topics
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...
by CAB Cattle Crew | Apr 28, 2015 | News Release
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....
by Miranda Reiman | Feb 12, 2015 | Hot topics, On the road
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...
by CAB Cattle Crew | Jan 16, 2013 | Hot topics
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...
