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...

Doing for others, worth doing right

“Kids! It’s quarter till seven. You’d better get up, because it’s supposed to get hot out today.” And with that, my sister, brother and I spent many-a-summer morning rolling out of bed to beat the heat when working with our 4-H cattle. Because my mom always said,...
More choices, less Choice beef

More choices, less Choice beef

More choices, less Choice beefTrying to please every beef customer takes more of the best  by Laura Nelson A wider price gap between Select grade boxed beef and Choice or better—the Choice/Select spread—always comes back to supply and demand. Consumers vote with their...