The study of why we eat beef keeps pointing past tenderness. Given only certified tender strip steaks that varied in marbling and juiciness, a carefully chosen panel of 120 consumers said flavor is where it’s at. Sensory evaluation research, as part of a joint project among Texas Tech, Utah State and Mississippi State universities, scored the strip-loin steaks to get at the role of taste fat in consumer appeal.
Marbling in cattle—the taste fat—was long considered the feedlot’s responsibility, until research pointed to opportunities all the way back to the ranch.
Winners of the Kansas Angus Association’s 2014 Carcass Data Project (CDP) are old hands at raising high-quality cattle.
The top three contestants had elite level scores, but John Wendling’s winning entry stands out above the rest.
Doing more with less. In the cattle business, that’s more than a nice idea; it’s the new survival plan.
“In any manufacturing system, if the number of units is reduced, the revenue per unit must increase,” said Pete Anderson, director of research for Midwest PMS, a U.S. livestock feed company. “The cattle industry must focus on maximizing revenue from each animal produced.”
We hear it in beef cattle meetings all the time: What are we going to do about the chicken nugget? But it’s not just the nugget.
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