The 2016 cattle market has disappointed many sellers, especially those only focused on more pounds or efficiency. Quality has played an increasingly key role since the “Great Recession” in 2008, and it promises the most stability going forward says CattleFax analyst Lance Zimmerman. Six years ago as a graduate student at Kansas State University, he and economist Ted Schroeder created a demand model that stretched back to 2002.
Dana Point, Calif., is just a sleepy marina town a few miles south of the better-known Laguna Beach, but along its coastal plane sits Jimmy’s Famous American Tavern
Price is important in nearly every buying decision. However, when it comes to groceries, a new study shows consumers place more value on quality and service than price alone. The doctoral research by Ken Wicker through Capella University’s School of Business is titled, “A study of customer value and loyalty in the supermarket industry.”
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.
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 report details – and updates – the science that still defines the ideal carcass. “They continue to research it and we continue to see the same results, that more marbling is better,” says meat scientist Phil “Dr. Phil” Bass.
“They’re just so similar,” I remember thinking as I walked away from one of my first interviews with a group of chefs, comparing them to cattlemen.
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