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Over the past century, annual per capita beef consumption in the United States has remained relatively steady at about 56 pounds.
Meat science explores how meat is produced and processed, with an emphasis on quality, safety, and consumer acceptance.
Beef aging is a controlled refrigeration process that enhances tenderness and flavor.
An description of what Optaflex is and what it does for the beef industry.
An overview of what ultrasound is and what it means for today's cattle producer
Steers with higher levels of Brahman breeding are often negatively perceived in terms of meat tenderness. Bonsmara is a South African breed created through crossbreeding of Afrikaner, Hereford and Shorthorn cattle.
