Category: Research

Documented Beef quality

Date: May 18 2016

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.

Documented beef quality

Date: May 18 2016

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.

Hot topic, cool solutions

Date: Apr 13 2016

Increasing the odds for beef

Date: Feb 05 2016

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.

First impressions: The inside story on colostrum

Date: Dec 18 2015

I was fascinated to learn that scientists believe colostrum could do a lot more than just provide an energy-dense meal and protective antibodies to newborn animals. It could do some programming of its own.

Every number has a story: .53

Date: Nov 24 2015

Decades of data from Certified Angus Beef ® brand licensed packers show a typical pen-average fat thickness for finished cattle of 0.53 inch.

Every number has a story: -2.26

Date: Nov 11 2015

You might say it’s an even number, divisible by 2. But what relevance can we find in -2.26, a negative carried out to two decimal places?

Realistic research

Date: Sep 18 2015

“It gives more evidence that there’s a lot of value in producing cattle that are going to fit certain branded-beef programs, specifically Certified Angus Beef,” Travis says.

Premium Beef a crossover success

Date: May 07 2015

The economics just didn’t add up. Median household net wealth decreased 27% between 2000 and 2010, according to the U.S. Consumer Price Index. Canadians were in the same financially leaky boat. “Research would show that during an economic downturn, people tend not to buy premium products, to a point where they will go to a private brand or a lower price competitor to save money,” University of Guelph (Ontario) business and economics professor Tanya Mark says. “For any premium brand, we would certainly expect sales to decrease.”

From research to real life

Date: Apr 30 2015

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 applied technology that help them manage better. Consumers wouldn’t benefit from the rising beef quality they’ve enjoyed during the last decade. Without people like Bridget Wasser, Larry Kuehn and Jon Schreffler the best answers might go unshared. These are the ones who not only do the research, but also help apply it.