Promising efficiency and marbling results

Promising efficiency and marbling results

MARKET UPDATE Fed cattle prices couldn’t maintain the prior week’s $1/cwt. increase, drifting $2/cwt. lower in last week’s average, while Live Cattle futures led the market sentiment down Thursday and Friday. However, feedyards with hedged cattle continue to pocket...
Documented beef quality

Documented beef quality

Documented beef quality 40 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...
From research to real life

From research to real life

From research to real life Scientists and technicians help cattlemen improve by Miranda Reiman Modified-live vaccines. The flat iron steak. Timed breeding protocols. Without beef researchers, farmers and ranchers across the country wouldn’t have all the products and...
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....

Dr. Corah LIVE!

It was my senior year at South Dakota State University and I was in Dick Pruitt’s beef production class. Walking in to the Animal Science complex that morning, Dr. Pruitt said, “Hey, you should stick around to meet our speaker after class. Sometimes his company looks...