Prime: Profitable and possible

Prime: Profitable and possible  by Miranda Reiman Some think a dramatic increase in Prime grading beef spells oversupply. When will packers have enough?“I can tell you, we haven’t reached that point today,” says Steve Williams, head of procurement for JBS USA. “I...

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...

Hot topic, cool solutions

Hot topic, cool solutions Holistic approach to heat tolerance   by Miranda Reiman Many challenges in the beef community are tackled with a two-pronged approach: genetics and management. Heat stress should be no different, says Megan Rolf, Oklahoma State...

Increasing the odds for beef

Increasing the odds for beef   by Miranda Reiman You have to eat it. That’s really the only way to know if a steak is going to be good or not.So it is with all “experience goods.” Wine and beauty products are other examples.That’s why it is so important to have a...

Opening eyes to the brand

Opening eyes to the brand  by Miranda Reiman This article was originally published in the CAB Link of the Angus Beef Bulletin in January of 2016. Asking for a beverage at a restaurant, you might be shocked if the server replied, “What kind? Flavor A, Flavor B or...