Recently, I made two pilgrimages to the greater Kansas City area. This wasn’t to just take in the city’s legendary barbecue, but to connect with meat industry students and professionals in our nation’s heartland.
On one of those trips I had the privilege of speaking to a group of cattle producers from all over the great state of Kansas. While preparing, I was amazed by what I dug up on some recently reported beef carcass quality data by U.S. Department of Agriculture (USDA).