Dr. Phil on aging
“Our beef is aged a minimum of 21 days,” says a restaurant menu. Another claims, “We serve only hand-selected, dry-aged beef.”
But what exactly does all that mean? And how is dry aging different than wet aging?
“Aged” is a fancy way to say older, but like a good wine, good beef gets even better with time.
Watch on as Dr. Phil explains in this week’s installment of “Behind your beef.”
And re-visit “Age is relative” if you want more on aging, of the beef variety of course.
May your bottom line be filled with black ink,
Miranda
You may also like
Success, Despite Challenges
Today’s market is complex and competitive. The collective effort of stakeholders across the supply chain positions Certified Angus Beef to meet the record demand for premium beef moving forward. Signals across the beef industry are clear and Angus farmers and ranchers seeking high-quality genetics that deliver premium beef are producing a product in high demand.
Keep the Supply Coming
A record-high 800 registrants from 17 countries gathered in Austin, Texas, to learn more about CAB, become inspired by the culinary work of chefs and pitmasters, and celebrate sales and production success. But at the forefront: supply and demand, a reflection of the chaotic past year, and preparing for what’s ahead.
Consumer Demand, Power of Quality
Demand for high-quality beef persists. But with that demand comes challenges. From tight cattle supplies to higher costs and increasing pressure on retailers to deliver a consistent eating experience, the pressure is on. David O’Diam, CAB VP of retail, addressed the current retail beef environment, highlighting both opportunities and challenges in today’s marketplace.