Beef

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Pacific Northwest co-ops expand ground beef product line with a 90/10 brick pack.

Publix begins carrying Verde Farm's full product line, including premium steak cuts, ribeye, strip, sirloin and filet, along with all three organic, grass-fed ground beef options: 85/15, 93/7 and 80/20.

Fed slaughter is projected to decline by 600,000 head, primarily early in the year, and non-fed slaughter is expected to remain historically tight at 5.6 million head.

US meat industry showcases beef at the world’s largest food trade show: Gulfood in Dubai, United Arab Emirates.

Garlic supplementation is suggested to alter protein and fatty acid composition, which promotes biochemical transformations in meat products including meat color and biochemical profiles.

NCBA President Gene Copenhaver’s priorities are straightforward: continue what works, stay grounded in grassroots input, remain open-minded and focus on profitability.

Popular steakhouse Steak 88 Jr. switches its primary steak items ‒ ribeye and tenderloin ‒ to US beef.

Producers are responsible for using Ivomec in accordance with the product labeling and fact sheet.

Fatburger adds the Flatburger to its menu lineup, featuring two fresh lean-beef patties smashed on the grill.

Two brands from CJ Schwan's team up to offer on‑trend, globally inspired flavors in a frozen pizza format.