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....

Banishing bad attitudes

“No! Don’t want to!” My toddler has started to use that phrase…frequently and with seemingly greater conviction each time. People will joke, “Wonder who she gets that from?” Right now I’d say we can blame it on being 2 years old, but there is a hint of truth in...

Getting what you want from your grocer

Tips from a CAB superfan We love hearing about Certified Angus Beef® brand superfans. The diehards, who eat nothing else. They’ve tasted the best and won’t go back. They know not all Angus is created equal and they’re not fooled by imitators. Cindy is one of those...

By choice, not chance

A couple weeks ago I told you how Rich Blair still remembers his first Prime premium—it was a big deal. It’d never happened before. He’s probably not the only cattleman in that category. Heck, the national average for Prime is running at 3%, and we’re talking about...

Beef market setback may spur featuring

Here’s your weekly meat market minute:Most live cattle trade occurred at $122/cwt last week, $3.80 below the previous. Decreases in spot cash values ran over into the Futures market by mid-week (Wednesday) as continued pressure was applied by losses seen in the...