T-bones, sirloins, filets and strips—these are the beef cuts referred to as “middle meats.” Such steaks make up 12% of the carcass, but represent just under half of its total value. That and the difference in cooking method lead many to believe it’s the only place where beef grades matter. Not according to experts like longtime market reporter Bruce Longo, of Urner Barry, and the data he tracks.
Producer Marty Hughes of Goldthwaite, Texas, is trying to make the best of a bad situation. After two years of drought he has had to reduce his herd by half.
Vice president Mark Polzer is our in-house guru on all things foodservice, so I picked his brain and three things rang out…
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