Building the perfect beef carcass is not as easy as it sounds. At the American Meat Science Associations’ 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef. As the population continues to grow, producers and packers must find a way to meet demand, while also remaining profitable on all fronts. With new technology at our fingertips, we have the capability to make beef better and more sustainable for years to come.
For the last decade, quality grade has gone up at a steady rate. We have seen more Prime and Choice carcasses than ever before, but are we still receiving that premium at the producer level? What improvements can we make in our herds, while remaining high quality when harvested?