Beef

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Increasing consumer interest in forage-fed/finished beef in the United States has led to several research investigations pertaining to the effect of forage quality on carcass characteristics, meat quality and sensorial acceptance.

In this video interview, CEO Howard Bender discusses how much Schmacon has grown domestically and internationally as well as what the future holds for beef’s answer to bacon.

Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.