Whether it’s the next craze or a better way to add value with an old favorite, you can bet the array of partners in the further processing business will keep finding new pathways that bring in more consumers
Every year our packing partners across the country open their doors for dozens of tour groups. From Dakota Dunes, S.D., to Amarillo, Texas, from Joslin, Ill., to Dodge City, Kan., chefs, salespeople and culinary educators see beef production up close.
You’ve heard me say it before but just to be sure: Packers are not your enemy. Now that we’ve got that out of the way, let me talk a little about packers and beef quality.
The opportunity is there. Seize it! It is simply a decision you’ve got to make. Do you want to be in the business of raising a high-quality product for the consumer and receive a premium for it? The decision is in your hands.
As Labor Day ushered in the fall grilling season, with a nod toward the season’s more traditional pot roast, some in the beef trade were stewing over supply concerns.
While all beef costs more this fall, those selling the best can maintain confidence in consumer acceptance, as seen in June sales reports announced this month.
Easy ways to make conversation with anybody in agriculture: 1-Talk weather. 2-Talk prices.
It seems everybody knows those rules, so when I’m traveling and visit with fellow ag business folks the conversation usually starts out on one of those two notes.
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